Bocuse d’Or Team New Zealand has qualified to compete at the world finals in Lyon in January 2025.
Having placed third in the Bocuse d'Or Asia-Pacific Qualification, the result has been a testament to the work Team New Zealand has put into the online submission. The team placed behind Japan, who came first and Singapore in second place. The two other Teams that qualified were Australia and Vietnam.
The team was lead by Will Mordido, who has over a decade of experience in the hospitality industry.
Throughout his career, Mordido has picked up an impressive catalogue of titles, including Restaurant Association Chef of the Year, has made history as the first-ever Bocuse d'Or Finals candidate from NZ and secured a Silver Medal at the International Jeunes Chef des Rotissers Competition.
At only 21 years of age, Sam Linstrom is Mordido’s right hand man and commis chef for the competition. Linstrom has become one of New Zealand's finest emerging chefs, and represented New Zealand at the recent Australia Culinary Federation Restaurant Competition, where the team took home the gold medal and top prize.
Linstrom graduated from the New Zealand School of Food and Wine in 2023, and has been inspired by European chefs, to keep up with finer dining trends.
The team was coached by accomplished chef Ken O’Connell. With over 30 years of experience as an accomplished chef in New Zealand, O’Connell originally hails from Cork, Ireland, and now resides in Auckland as the owner and chef of Copia.
Throughout his career, O'Connell has excelled in both team and individual competitions, earning more than 90 awards. He also serves as the President and Team NZ Coach for APAC 2024 and the Bocuse d'Or 2025 world final.
In the space of just a few decades, the Bocuse d'Or has become a veritable institution, transcending borders and cultures to establish itself as the essential reference point for the entire profession and becoming a laboratory of excellence. The aim of the competition remains true to the spirit of its creator: to sublimate gastronomy from around the world through two tests that have become iconic, “theme on the plate” and “platter theme”.
Team New Zealand has also worked alongside the Bocuse d’Or Social Commitment award, having partnered with Brown Buttabean Motivation to promote healthy eating and help reduce the impact of diabetes on participants. Both Team New Zealand and Brown Buttabean Motivation believe this partnership has marked a significant step towards achieving that goal.
The unmissable competition created by a chef - Paul Bocuse - for the chefs is back for its 20th edition. The Grand Final will take place on Sunday 26th and Monday 27th January during Sirha Lyon 2025.
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