Australian Chefs Alex McIntosh and Tristan Spain have officially departed to compete in prestigious Bocuse d’Or Grand Final, to be held in Lyon, France, 22-23 January 2023.
In exciting news for the Aussie foodie scene, Australian chefs – including Chef Alex McIntosh, Commis Chef Tristan Spain, Coach Dan Arnold and Jury Member Scott Pickett – have departed for France to compete in the final of the Bocuse d’Or – the world’s most prestigious culinary contest.
The Grand Final is being held in Lyon, France from 22-23 January 2023. The spectacular stadium event is staged in front of an enthusiastic live audience, media and industry icons, and has 24 countries competing, including Australia.
Stay up to date with what’s happening in and around the region here.
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Once in Lyon, McIntosh – the Executive Chef at Sou’West Brewery in Torquay – and Spain – a chef at Vue de Monde in Melbourne – will train intensively with Arnold at the renowned hospitality school, SEPR L’Ecole des Metiers. On Saturday, 21 January the ceremonial part of the competition begins at the SIRHA trade exhibition, with Australia competing on Bocuse d’Or Day 2, Monday, 23 January.
During the competition, McIntosh and Spain will need to create an array of dishes under two themes in five and a half hours. The first theme is ‘Feed the Children’, a three-course meal, which must feature pumpkin, while the second is an elaborate platter featuring Scottish monkfish, scallops and mussels. Coach Arnold will be assisting them from the pass.
Team Australia’s former coach, Scott Pickett will this year be on the Tasting Jury judging the dishes from all 24 teams on both days of the contest.
“I am very proud to be among some of the world’s most acclaimed chefs on the Tasting Jury,” says Pickett. Along with competing myself in 2005, this is one of the greatest highlights of my career.”
Assisting the team in Lyon are President Tom Milligan, Promotions & Team Manager Trish Harty, and an expert support crew: Andrew Ballard, Paul Golding, Justin Witcher and Norbert Beaujean.
A talent on the coast at Sou’West (which was awarded 2022’s Best Tourism Restaurant in Victoria by Restaurant & Catering Australia), McIntosh’s Black Truffle & Macadamia Tofu dish secured him one of five places in the comp from Asia-Pacific in July last year, along with China, Japan, New Zealand and South Korea. More recently, Sri Lanka was also added as a ‘wild card’ entrant.
Just like Olympians, McIntosh and Spain have been training hard for many months to prepare for the contest in both the kitchens at Sou’West Brewery and also at Victoria University in Melbourne.
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McIntosh is thrilled and honoured to represent Australia and aims to do his country proud.
“My Road to Lyon has been such an amazing learning experience, and I want to thank all the Bocuse d’Or Australia committee as well as the sponsors and partners who have made it possible. Now I can’t wait to showcase my dishes, and Australian cuisine and ingredients, to the world at this incredible event.”
The Bocuse d’Or Grand Final will be livestreamed from around 6.30pm AEST on Sunday 22 and Monday 23 January at: https://www.bocusedor.com/fr/streaming or Facebook @BocusedorOfficial
Australia’s dishes will be presented to judges from 12.25am on Tuesday 24 January AEST. (2.25pm in France). The winner will be announced at a ceremony starting at 4am Tuesday 24 January AEST. (6pm in France)
