Roland DEBUYST
Everyone who frequents the Bocuse d’Or knows Roland Debuyst and his wife Ayse for their joyful and tireless commitment alongside Belgian candidates. To meet them in their own country, you have to go to Nossegem, in the suburbs of Brussels, where he works in the kitchen while she greets customers. After training at Ceria and […]
Melker ANDERSSON
No one could have foreseen Melker Andersson becoming a chef, even though his mother enjoyed cooking! What’s more, his real love was skiing, both for the sport itself but above all for the competition. Although an excellent skier, he realised that he would never beat his compatriot Gunde Svan (a future world champion). Consequently, his […]
Jens Peter KOLBECK
Jens Peter Kolbeck is undoubtedly the most international of Danish chefs, as well as being the most famous. His career began with a world tour of the best kitchens. From Hamburg to the Savoy Hotel in London, Rome and Washington (where he worked for the Danish Embassy) and then to New York, he developed a […]
Lars Erik UNDERTHUN
Lars was the first Norwegian to climb the podium of the Bocuse d’Or, opening the way to a host of compatriots with obvious talents for culinary competition. He shared his success with the Norwegian culinary team to which he belonged for two years. You must visit the Spisestedet Feinschmecker restaurant in Oslo to appreciate his […]
Michel ADDONS
Michel was Executive Chef at the Hyatt Hotel in Brussels when he competed in the first Bocuse d’Or in 1987. By then, he had already won 1st prize in the Prosper Montagné competition (1979) and been named Best Chef in Belgium (1980), acquiring an experience and a culinary level that enabled him to reach […]
