After the U.S. won silver at the 2015 Bocuse d’Or, ment’or, the Foundation behind Team USA, is already on the search for the next duo to lead the U.S. to gold. Four highly skilled candidates have been selected from a talented pool of applicants.

They are: Gerald Ford, executive sous chef at the Westchester Country Club in New York; Brian Lockwood, chef de cuisine at The NoMad in New York, Angus McIntosh, sous Cchef at The Broadmoor in Colorado, and Mathew Peters, executive sous chef at Per Se in New York.

On December 17, these candidates will face each other in a rigorous daylong event that mimics the actual Bocuse d’Or competition. A panel of esteemed chefs will be judging each candidate’s final meat presentation and fish dish. One team will be chosen to represent the U.S. at the 2017 Bocuse d’Or biennial competition in Lyon, France.

Coaching this year’s team will be reigning silver award winner, Chef Philip Tessier.

He says of the Bocuse d’Or, “Two years ago I knew the Bocuse d’Or as a prestigious and incredibly intense culinary competition, but today, I know the Bocuse d’Or as a journey of discovery and dedication, risk, and reward. We are extremely pleased with the level of talent represented in our candidates this year and await the U.S. Selection with great anticipation. With increased awareness, mentorship, and collaboration, we are confident that we, the United States, can continue to impress the international culinary world at the Bocuse d’Or.”

Gavin Kaysen, Tessier’s own coach and mentor, will be returning to assist his protégéand the new team in order to lend his expertise in an advisory capacity.

“I have been lucky enough to see the significance of the Bocuse d’Or from the perspective of a competitor and as a coach. Every time I am there, the sight of the global chef community convening in one setting to celebrate the pursuit of culinary excellence is humbling.” says Kaysen, vice president of Team USA.

Men’tor provides the best young chefs in America with the necessary tools and financial resources that enable them to effectively train for the honor to represent the U.S.

Executive director Young Yun says, “After witnessing such a historic culinary moment for the United States at the 2015 Bocuse d'Or, we are honored to showcase and celebrate culinary excellence at its finest. These four candidates have a unique opportunity to be mentored by some of the best chefs in America. We want to continue fostering the spirit of camaraderie that the Bocuse d'Or brings.”

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