Bocuse d’Or European Regional Final

Convotherm is proud to be the main equipment supplier for Bocuse d´Or for over 25 years.

Announcing the winners of the Bocuse d´Or Final, the world’s most prestigious culinary competition, that took place in Lyon. As the main equipment supplier to Bocuse d’Or, we were delighted to offer our support to top chefs, by providing state-of-the-art combi ovens for them to create their culinary masterpieces.

The crème de la crème of chefs from right across the world battled it out to win their place in the global final in Lyon.

France takes the Gold Medal, with Denmark earning Silver and Sweden claiming Bronze in an incredible display of culinary excellence. Norway wins the award for Best Plate, while Hungary is recognized for the Best Platter. France celebrates another victory with the Best Commis award. Additionally, the Best Social Commitment Award is proudly shared by New Zealand and Chile, highlighting their remarkable dedication beyond the kitchen.

RESULTS OF BOCUSE D'OR FINAL 2025:

France - Paul Marcon
Denmark - Sebastian Holberg Svendsgaard
Sweden - Gustav Leonhardt
Norway - Håvard Werkland
United Kingdom - Tom Phillips
Singapore - Matthew Leong
USA - Stefani De Palma
Iceland - Sindri Sigurðsson
Italy - Marcelino Gomez
Canada - Keith Pears
Japan - Ryuya Kainuma
Finland - Ismo Sipeläinen

Hungary - Roland Kelemen
Latvia - Nils Ģēvele
Slovakia - Marek Minarič
Australia – Dan Arnold
Mexico - Marcelo Hisaki
Chile - Roberto Vallejo
Mauritius - Emmanuel Fortuno
New Zealand - William Mordid
Vietnam - Xuan Truong Vu
Colombia - Diego Felipe Torres Giraldo
China - Yafei Wang
Morocco - Yassine Bogdad

The Theme – a homage to Paul Bocuse

For this 20th edition, the platter theme honored the competition's founder, Paul Bocuse, who loved local products, refined dishes, and game. The 24 candidates had 5 hours and 30 minutes to showcase their culinary skills.

The Platter – venison, foie gras, and tea

The main component, back of venison, had to be presented in three pieces with three accompaniments.
The first garnish was a venison shoulder and foie gras pie, wrapped in crispy pastry, presented whole on the platter.
The second warm garnish was fruit-based, featuring a fruit from the candidate's country.
The third garnish consisted of 16 closed, bi-colored ravioli, served hot with a clarified venison consommé infused with tea, served in two teapots by the Maîtres d’Hôtel during the tasting.

The plate theme – a harmony of the sea

This year, the plate theme celebrated the harmony between celery, Stone bass, and lobster. Over 4 hours and 40 minutes, candidates created a hot dish for 16 people, reflecting their country's culinary traditions.

The Stone bass, enhanced by lobster, was served with a warm lobster jus sabayon, prepared without a siphon and served by the Maîtres d’Hôtel. The celery was presented on the platter before being cut and plated. The celeriac root had to be in two identical whole pieces, while the celery stalk could be prepared as 16 individual garnishes.

After presenting the platter to the jury, chefs had 6 minutes to cut and arrange the celery-based elements on the final plate, featuring the bass and lobster.

VIP Experience

Convotherm invited a total of 31 guests from around the world to enjoy this event as VIPs. There were backstage insights, a meeting with Jerome Bocuse, excellent culinary experiences, and of course, the opportunity to exchange ideas and network. Convotherm thanks all the guests and participants of this extraordinary get-together.

Claus Pedersen, Managing Director of Convotherm, commented: "I am very pleased to have had the opportunity to welcome our guests, provide them with a memorable experience, and represent Convotherm at this much-anticipated final, and to witness the maxx pro, our premium combi oven, in action. It was amazing to see how top chefs used our equipment to create world-class dishes. We are proud to support emerging chefs by providing them with the equipment they need to showcase their talent to the world."

Our congratulations also extend to the amazing chefs who participated and could not earn an award.

Champions choose Convotherm

As a longstanding partner of Bocuse d'Or for over 25 years, Convotherm provides state-of-the-art combi oven technology based on innovation and sustainability.

"Advancing Your Ambitions" is our philosophy, rooted in the passion and commitment to delivering the best combi oven solution to meet the diverse needs of chefs worldwide.

Bocuse d'Or Final 2025 - Lyon

Lyon enables an exceptional event

Gastronomy is an integral part of French culture. France was the first country whose cuisine was included in the UNESCO World Heritage List. In 2022, even the French baguette was declared a cultural heritage.

Lyon is located at the confluence of the Rhône and Saône rivers in the Auvergne-Rhône-Alpes region of France.

The location benefits chefs, as the region is known for numerous specialties: poultry from Bresse, cow's milk cheese from Dauphiné, crayfish from Bugey, and, of course, wines from Beaujolais and the Rhône Valley. Locals joke that the third river of the region is the never-ending Beaujolais.

The rich gastronomic culture of Lyon dates back to the mid-18th century when the Mères Lyonnaises opened restaurants offering simple, hearty cuisine. They utilized affordable regional ingredients and even animal by-products.

Over the centuries, and despite the hardships of wartime, this tradition evolved into a refined culinary art with exquisite dishes. Remarkably, the Mères Lyonnaises, who started with humble beginnings, now serve gourmet cuisine at the highest level in MICHELIN-starred restaurants.

In essence, there's only one thing left to say: savor and enjoy.

COMBI OVENS

CRAFTED FOR OUTSTANDING CHEFS

For every environment and application, there's a suitable combi oven: The Convotherm maxx pro comes in a total of 56 variants, and the Convotherm mini in over 10 variants.

Discover it here.