Chefs do Australia proud at Bocuse d’Or 2025

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Chef Dan Arnold from Restaurant Dan Arnold in Brisbane represented Australia at the Bocuse d’Or in France on Monday 27 January, completing two highly complex challenges in five and half hours.

Dan and his commis chef Chris Milligan from Melbourne were placed 16th out of 24 countries in what is known as the world’s most prestigious culinary competition.

Held at the SIRHA hospitality expo in Lyon from 26 January, the competition saw Paul Marcon from France win the coveted Golden Statue of Paul Bocuse, while Denmark’s Sebastian Holberg Svendsgaard was awarded silver and Gustav Leonhardt from Sweden won bronze.

Assisting Dan and Chris at the pass was their Coach Philippe Mouchel from Philippe restaurant in Melbourne, while Scott Pickett from the Scott Pickett Group was Australia’s representative on the judging panel.

The Bocuse d’Or (Golden Bocuse) was created by the iconic French chef Paul Bocuse in 1987 and has become the most coveted prize in the culinary world. Just to be selected to compete in the Grand Final is a great honour and the contest is like a sporting match with thousands of rowdy supporters cheering on their teams.

This is the second time Dan has competed in the Bocuse d’Or; the first was in 2017 while working with Michelin-starred chef Serge Vieira in France. Following’s Serge death in 2023, Dan was motivated to compete this year in his honour, on the 20th anniversary of Sege’s own Bocuse d’Or win.

Chefs must complete two challenges in five and a half hours using mandatory ingredients. The first was a dish featuring celeriac, lobster and stone bass, while the second was an elaborate platter using roe deer saddle, foie gras, tea, and fruit from the competitor’s home country.

“The exciting thing about Bocuse d’Or is that is always evolving, this year the conditions were a lot tougher, and the bar was even higher than when I competed eight years ago,” says Dan.

“Bocuse d’Or is the ultimate test of a chef’s skill, creativity and ingenuity under pressure. We are proud to have competed at this level and brought Australian produce and talent to the world stage.”

Dan adds that competing was only possible with the support of all the sponsors, partners and dedicated team of chefs who supported him on the Road to Lyon and expressed his thanks.

“Although it is one chef and one commis, there is a huge team behind me. Australia has a proud history of competing in the Bocuse d’Or and there are many working behind the scenes to ensure our continued participation over the past 35 years.”

Dan Arnold’s dishes:

Theme on a Plate

Uniting Two Hemispheres

Celeriac ‘en croute de sel’ brushed with Vegemite
Stone bass wrapped in blue lobster, seasoned with Pimente d’Espelette and citrus Lobster sabayon with brown butter
Celery, apple and cucumber ‘en gelée’

Theme on a platter

 From the woods to the rainforest

Roe deer saddle, foie gras and filet mignon mosaic, mild juniper smoke and black garlic ‘Boomerang’ of venison, black mushroom and cabbage
Venison pepperberry pie, ‘homage à Serge’, Gentiane and foie gras
Queensland mango seasoned with Davidson plum and macadamia ‘en gelée’

Ravioli of Vieux Cantal, smoked tea consommé, petite winter vegetables Tasmanian pepperberry poivrade sauce