On 26th and 27th January 2025, at the heart of Sirha Lyon, 24 chefs will compete in the Grand Final of the Bocuse d’Or, striving for the most prestigious title in the world of gastronomy.
Coming from all around the globe, the candidates will have 5 hours and 30 minutes to showcase the techniques and recipes they have been perfecting for nearly two years.
Discover the journeys and profiles of some of these chefs.
On the American continent, two remarkable chefs are preparing to represent their respective countries. Having secured first place in the Americas selection, Stefani De Palma will proudly carry the colours of the United States of America in the Grand Final of the Bocuse d’Or 2025.
Originally from California, she discovered her passion for cooking at a very young age. A calling that led her to attend the prestigious Le Cordon Bleu Institute in Pasadena. In 2007, she joined the renowned Addison*** restaurant, contributing to its rise. Under her leadership, the establishment earned its first Michelin star in 2019, followed by a second in 2021, and a third in 2022, highlighting Stefani’s profound impact on the local culinary scene.
Like her, Mexican chef Marcelo Hisaki brings the cuisine of his country into the spotlight. Marcelo opened his own restaurant, Amores, in Tecate, a venue skilfully blending the Mexican, Japanese, and French influences that define his background, following stints in prestigious kitchens, including Yoshi* and Joël Robuchon**. Marcelo is also a committed chef, as evidenced by his humanitarian efforts supporting migrants in Baja California, for which he was awarded the Social Commitment Prize at the Grand Final of the Bocuse d’Or 2023.
In the Asia-Pacific region, the spotlight is on young Japanese chef Ryuya Kainuma. Profoundly influenced by the work of Jacques and Laurent Pourcel, he has spent the last decade at their restaurant Sens & Saveurs in Tokyo, embracing an approach deeply rooted in Japanese culinary culture. Rising culinary star Yafei Wang will represent China. Drawn to cooking to explore creative freedom and craft unique dining experiences for every palate, he combines authenticity with innovation. Since 2023, he has been bringing this vision to life in the kitchens of the St. Regis Macao’s restaurant, where he delivers a cuisine that strikes a perfect balance between aesthetics and flavour.
In the heart of the Indian Ocean, Mauritius is home to promising culinary talents. Among them, chef Emmanuel Fortuno stands out as a strong ambassador for Mauritian cuisine. Trained at the Constance Hospitality Centre, a highly regarded culinary and hospitality school on the island, Emmanuel has built a 17-year culinary career rooted in the flavours of his childhood. He honed his skills alongside Kritesh Halkory, winner of the Bocuse d’Or Africa 2022 and participant in the Grand Final of the Bocuse d’Or 2023. Currently head chef of the Blue Penny Cellar at Constance Belle Mare Plage, Emmanuel is preparing to experience this Grand Final as a family affair, as his commis, Aninia Fortuno, is also his cousin.
After finishing on the top step of the podium at the European selection, Denmark is represented by chef Sebastian Holberg Svendsgaard, whose career has been shaped by experiences with renowned chefs such as Rasmus Kofoed (Bocuse d'Or 2011 and World’s Best Restaurant 2022 - Geranium***). At just 25 years old, the Danish chef embodies an exceptional competitive spirit, deeply rooted in the prestigious world of the Bocuse d'Or, which he well knows, having participated in 2021 Grand Final as a commis alongside Ronni Vexøe Mortensen, who won the Bocuse d'Argent that year.
Sweden is also well represented by Gustav Leonhardt, named Swedish Chef of the Year in 2021. At 27 years old, Gustav has already made a name for himself on the international culinary stage, notably winning the Junior Culinary Olympics with his team in 2016 and 2020. He arrives at this Grand Final with previous experience at the competition, having been a commis alongside Sébastien Gibrand, who won the Bocuse d'Argent in 2019, enforced by 2021. At 27 years old, Gustav has already made a name for himself on the international culinary stage, notably winning the Junior Culinary Olympics with his team in 2016 and 2020. He arrives at this Grand Final with previous experience at the competition, having been a commis alongside Sébastien Gibrand, who won the Bocuse d'Argent in 2019, enforced by his second-place finish in the Bocuse d'Or Europe 2024 last March.
The French colours are represented by young chef Paul Marcon. Driven by a competitive spirit from a young age, he achieved a promising second place at the Worldskills France National Final at just 16 years old. After gaining experience in several Michelin-starred restaurants in Lyon, he decided to explore new horizons and joined the prestigious restaurant Aira** in Stockholm in 2021, led by chef Tommy Myllymäki, who placed second at the final in 2011. This experience allowed him to discover Scandinavian gastronomy and gain a deeper understanding of his own culinary identity, key elements for preparing for the Grand Final.
Across the English Channel, Tom Phillips has established himself as one of the most talented British chefs. Born in Wales, he trained in renowned establishments such as Le Ritz in London, where he joined at 16, before traveling to broaden his culinary horizons, notably working alongside Thomas Keller at his Per Se*** restaurant in New York. After his first participation in 2019, where he placed 10th, Tom is now intensively preparing for his second appearance in the Grand Final of the Bocuse d’Or 2025, aiming for a place on the podium.
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