Dominique Creen becomes the Honorary President of the Bocuse d'Or 2023. The whole jury unveiled
The Bocuse d'Or has chosen the three-starred chef Dominique Crenn as the Honorary President of its next edition on 22nd and 23rd January 2023, during Sirha Lyon.
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Dominique Crenn, who is originally from Brittany, began her culinary apprenticeship in 1988 in San Francisco at Jeremiah Tower and Mark Franz's restaurant Stars. She then became the first woman executive chef in Indonesia when she worked at the Intercontinental Hotel in Jakarta. In 2009, upon her return to San Francisco, she was awarded her first star while working at Luce*. Her dream came true in 2011 when she opened the restaurant Atelier Crenn*** where she expressed a contemporary ode to cuisine. In 2018, she became the first woman to receive three Michelin stars in the United States.
The perfect embodiment of the values of international opening, feminism, excellence and modernity in cooking, Dominique Crenn is the ideal chef to be the Honorary President of the Bocuse d'Or Grand Finale.
Dominique Crenn - © Nicole DORT
To judge between the 24 countries that will compete around the monkfish and the « Feed the Kids » theme for education on eating well, the jury will be chaired by Davy Tissot.
The latest winner of the Bocuse d'Or in 2021 and Meilleur Ouvrier de France 2004, Davy Tissot was trained by the greatest names in French cuisine such as Paul Bocuse, Régis Marcon, Jacques Maximin and Roger Jaloux. This native of Lyon was the chef of the starred restaurant La Villa Florentine* for 12 years before becoming the current executive chef of the application restaurant Saisons*.
Discover the list of the Bocuse d'Or 2023 jury members:
The Cuisine Jury
12 selected international chefs make up the Cuisine Jury of this 2023 edition of the Bocuse d'Or. Closely involved with the candidates throughout the competition, their role is essential in supporting and advising the chefs at each stage of the competition. This presence encourages them to gain confidence, to better understand their participation and thus live the best possible experience. As the guarantors of compliance with the competition rules, these chefs must ensure the professionalism of the candidates, their pressure management, the optimal use of foodstuffs and their technical mastery.
Amandine CHAIGNOT - Pouliche Paris (Paris, France)
Alexandre COUILLON - La Marine** (Noirmoutier-en-l'Île, France)
Enrico CRIPPA - Piazza Duomo*** (Alba, Italy)
Alexandre MAZZIA - AM by Alexandre Mazzia*** (Marseille, France)
Jérémy GALVAN - Jérémy Galvan* (Lyon, France)
Sebastian GIBRAND - Consultant and Bocuse d'Argent 2019 (Sweden)
Beatriz GONZALEZ - Restaurant Neva Cuisine & Coretta (Paris, France)
Kotaro HASEGAWA - Kotaro Hasegawa Downtown cuisine (Tokyo, Japan)
Stéphanie LE QUELLEC - Restaurant La Scène** (Paris, France)
Rodrigo PACHECO - Foresta Restaurante (Quito, Ecuador)
Christophe QUANTIN - Consultant and Meilleur Ouvrier de France
Philip TESSIER - PRESS Restaurant (St Helena, USA)
« Since its inception, the Bocuse d'Or has evaluated the precision of the tastes, the presentation and the harmony of the flavours. In 2015, this assessment was completed by the creation of a Cuisine Jury which takes another look at the work of the chef. Its assessment allows us to understand how the candidate behaves, who he is, how he manages his team and uses the products at his disposal, explains Régis Marcon, President of the International Organising Committee of the Bocuse d'Or. The Cuisine Jury does not only judge the candidates but also supports them throughout the competition. »
The Tasting Jury
The Tasting Jury is composed of chefs designated by each team and selected for their professionalism and open-mindedness. They are the privileged witnesses of the creativity of the Bocuse d'Or candidates. These chefs, recognised in their country for their talents, are divided into two groups in order to evaluate the platter theme for 12 of them, and "Feed the Kids" for the others. Their mission is all the more demanding as it requires maximum concentration and objectivity during the tastings.
Australia: Scott PICKETT - Estelle by Scott Pickett (Northcote)
Belgium: Lode DE ROOVER - Fleur de Lin* (Zele)
Canada: Alvin LEUNG - Bo Innovation** (Hong Kong)
Chile: Sebastian SALAS - Consultant
China: Stefan STILLER - Taian Table*** (Shanghai)
Colombia: Dominique OUDIN - Sofitel Legend Santa Clara (Cartagena)
Denmark: Kenneth TOFT HANSEN - Svinkløv Badehotel (Fjerritslev)
Estonia: Anti LEPIK - Tallink Grupp
Finland: Eero VOTTONEN - Restaurant Palace** (Helsinki)
France: Jacques MARCON - Régis & Jacques MARCON*** (Saint-Bonnet-le-Froid)
Hungary: Zoltan HAMVAS - Stand25 Bistro (Budapest)
Iceland: Friðgeir Ingi EIRIKSSON - Brasserie Eiríksson (Reykjavik)
Japan: Hajime YONEDA - Hajime*** (Osaka)
Mauritius: Nizam PEEROO - Labourdonnais Waterfront Hotel (Port Louis)
Mexico: Ruffo IBARRA - Oryx Restaurante (Tijuana)
Morocco: Kahal RAHAL ESSOULAMI - Rahal Group
New Zealand: John KELLEHER - Auckland University of Technology (Auckland)
Norway: Sven Erik RENAA - Restaurant RE-NAA** (Stavanger)
South Korea: Dong Suk KIM - Paraspara Seoul Hotel & Resort (Seoul)
Sri Lanka: Rohan FERNANDOPULLE - Waters Edge Ltd (Battaramulla)
Sweden: Tommy MYLLYMÄKI - AIRA* (Stockholm)
Switzerland: Mario GARCIA - Neuro Culinary Center AG (Vitznau)
United Kingdom: Simon ROGAN - Rogan & Co* (Cartmel)
United States: Gavin KAYSEN - Spoon and Stable (Minneapolis)