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BOCUSE D’OR ITALIA

bocuse d'or

BOCUSE D’OR ITALIA

The Bocuse d'or is the most prestigious Gourmet competition worldwide. Professionalism as well as psychic and technical skills are put into the field and, therefore, the fruitful participation of an Italian team in this event represents an important valuable moment for the Made in Italy food. To select the chef who will lead Team Italia to the European selection of Turin 2018, the Accademia Bocuse d'or Italia will organize the Italian selection of the Bocuse d’Or. The best Italian chefs selected for this contest will take this challenge and compete following the classic model of the Bocuse d’Or contest and they will present to a jury, featuring top-level chefs, two dishes prepared in 5 hours and 35 minutes. To prepare the Italian team at its best and face this challenge, the Accademia Bocuse d’Or Italia chaired by Enrico Crippa, three-starred chef of the Piazza Duomo restaurant in Alba and headed by Luciano Tona.

This new body will have its home in one of the key centres of Italian Gastronomy Excellence and World Heritage: the gentle hills of Langhe Roero. Team Italia will have thus its own installation where chefs, food-designers and industry experts will be able to face and look into the most innovative solutions to make Italian cuisine, already considered as one of the best in the world, increasingly competitive within the circuits of excellence.

Accademia Bocuse d’Or Italia
The contest for the Selezione del Bocuse d’Or Italia and the announcement of the winner will take place on 1st October in Alba in Piazza Risorgimento, an event opening the autumn season of the International Albe White Truffle Fair.

CANDIDATE CHEF: Paolo Griffa
“I dream of the Bocuse d’Or since the cooking school". That’s the opening line of his candidacy to take part in the Italian selection of the Bocuse d’Or and his project and intent to do well in this contest stands out in all its strength. Very young (born in 1991), he is currently working in France at the two Michelin stars restaurant Serge Vieirà. Born in Carmagnola, Piedmont, in this same region he took his first steps in top-level cuisine, working from 2010 to 2012 in the Combal Zero restaurant in Rivoli. His project clearly highlights his excellent knowledge of the products chosen for the contest and his keen attention to seasonality, an extremely important theme in contemporary cuisine.

CANDIDATE CHEF: Giuseppe Raciti
Sicilian, born 1985 and strongly tied to his land, he already took part in the Italian selection of the Bocuse d'or in January 2016, failing to win it. He currently works at the "Zash – Country Boutique Hotel" restaurant in Riposto in the province of Catania. Over the years he successfully took part in several cooking contests and he had experiences, even internationally, in high-level restaurants. The bond with his land stands out quite evidently in the culinary project he presented, with a reinterpretation of the products chosen for the contest in connection with its island.

CANDIDATE CHEF: Martino Ruggieri
Currently head chef at the three-star Pavillon Lodoyen in Paris, Martino Ruggieri stands out for a top-level curriculum, with experiences at the La Pergola restaurant of Heinz Beck and L'Atelier de Joel Robuchon in Paris. In his culinary project what is strongly visible is an international feature applied to the products of his land of origin, Puglia, where he enhances the taste of the past, with recipes characterized by a very strong originality.

CANDIDATE CHEF: Roberta Zulian
Roberta Zulian, for a long time in the team of Andrea Alfieri, has been working as a chef in Trentino Alto-Adige, a land which is strongly connected to her dishes and in which a massive use of mountain products clearly stands out. In the past she also worked a lot in the pastry industry where she gained a solid basic technique, a key element for a cooking contest. The great experience of managing a restaurant within a hotel, the Alpen Suite Hotel of Madonna di Campiglio, where she is currently working, trained her and prepared her quite well for the intense commitment this work requires and for the stress that a contest such as like Bocuse d'or is bound to generate.

photo credits: Davide Carletti

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