Pressure Cooker: World’s Top Culinary Competitions Held in New Orleans

USA chef teams swept two prestigious international culinary competitions held July 25 and 26 at the Ernest M Morial Convention Center in New Orleans, the Bocuse d’Or and the Coup du Monde de la Pâtisserie. We attended the weekend’s events which were also held in collaboration with the annual Louisiana Restaurant Association Showcase.

Considered gastronomy’s “Culinary Olympics,” the SIRH+Bocuse d’Or held its qualifying round for the Americas in New Orleans. It was a return visit to the Big Easy for this prestige program held every two years; the last competition took place in 2024, also at the Morial Convention Center.

Following an intense five- and -a half-hour competition with teams representing eight countries from across North, Central and South America, Team USA took the Gold. Team Canada took Silver and Team Columbia took bronze. These three teams along with fourth and fifth place Teams Mexico and Argentina, will represent the Americas at the Bocuse d’Or Finals in January 24 and 25, 2027 in Lyon, France.

Led by Chef Vincent Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate. The platter theme highlighted ingredients and preparations inspired by a national tribute, requiring competitors to present a composition featuring halibut fillet with a tomato and shrimp garnish, a sweet corn garnish, and a sauce Choron (tomato-infused Béarnaise). Team USA’s plate theme centered on a bone-in ribeye paired with brisket, sour cherries, sweet potato gnocchi and Royal Kona coffee beans into the dish.

Chef Paul Bocuse created the Bocuse d’Or International Culinary Competition in 1987 with a mission “to broaden the public’s understanding of the extraordinary dedication, hard work, practice and precision required to execute the very finest cuisine.” The Bocuse d’Or is considered one of the most prestigious and demanding culinary competitions in the world. Chef teams around the world compete for months, even years, testing their creativity and stamina in their pursuit of excellence in the hopes of capturing a place in the Grand Final which is held during the annual SIRHA Lyon food trade show. 2027 will mark the Bocuse d’Or competition’s 40^th anniversary. Read more about this competition here: About the Bocuse d’Or | Ment’or

Equally prestigious in the world of pastry, on July 25 the SIRH+Coup du Monde de la Pâtisserie (World Pastry Cup) Americas also took place at the Morial Convention Center with competing pastry teams from seven countries in North, Central and South American crafting elaborate sweet confections. Pastry Team USA’s Jordan Snider (team captain and sugar candidate), François Behuet (chocolate candidate) and Nicholas Forte (ice candidate) took top honors. Team Mexico took second place, and Team Paraguay took third place. These three teams along with fourth place Team Argentina will compete in the Coupe du Monde de la Pâtisserie Grand Final in January 27 during the SIRHA show in Lyon.

Sponsors for both events included Bragard, Valrhona, Elle & Vire Professional, World Pastry Cup sponsors also include Lavazza, Norohy, and Les Vergers Boiron – and for the Bocuse d’Or Groupe, SEB, Bridor and BeWTR. Both the Louisiana Restaurant Association (LRA) and New Orleans & Company can also claim victories for bringing these prestigious competitions to the city which is working hard to elevate its global culinary recognition.

The competition weekend also presented the annual LRA Showcase featuring numerous foodservice exhibitors and two more competitions. The Great American Seafood Cook-Off, presented by Louisiana Lieutenant Governor Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board. This competition featured chefs preparing dishes using Louisiana Seafood for a jury of food professionals. On the beverage side, The LRA and Reyes Beverage Group presented the Four Roses Bourbon Global Expedition Cocktail Competition featuring ten of Louisiana’s top bartenders. Bartender Kami Divine of Vessel NOLA took top honors with her “Lavender Fields of Provence” cocktail.

Chef Quang Tran of The Shawmut Inn and Happy You’re Here Hospitality Group in Boston, Massachusetts was crowned 2026 King of American Seafood. Chef Tran’s winning dish was “Duo of New England Lobster,” comprised of a tempura lobster lollipop with lime granita and citrus aioli along with a lobster ceviche with roasted corn, yuzu, pink peppercorn, crispy sweet potato and green crab nage.

Throughout the weekend we saw chefs attired in their Bragard whites and tall chef hats, creating an impressive presence. Many notable chefs from around the nation were on hand to show their support and; some served as jurors for the Bocuse d’Or. Many were part of Ment’or, a non-profit that selects and trains the Chef Team to represent the United States at the Bocuse d’Or and also provides grants and other programs to help further culinary careers. They included Chefs Daniel Boulud (Ment’or Chairman), Thomas Keller (Ment’or President), Jérôme Bocuse (Ment’or Vice President) Gavin Kaysen (Ment’or Team USA President), Franklin Becker, Alex Lee, Paul Bartolotta, Jean-Louis Dumonet, Dominique Macquet (among many others). New Orleans Chefs lending a hand included Alon Shaya, Nina Compton, Serigne Mbaye and Frank Brigsten. This year, Chef EJ Lagasse was named Honorary President of Bocuse d’Or Americas, and he served on the jury. His father, Chef Emeril Lagasse has played an enormous role in bringing this prestigious program to New Orleans and was front and center tasting every dish and providing commentary.

The gravity of these competitions and the emotional reactions of the winning teams and their loyal fans underscore the importance of nurturing emerging culinary talent through education grants and scholarships and hands-on mentoring, all something envisioned by the leadership at the Ment’or Foundation.

Now, if we can only get to Lyon in January for the Grand Final, which industry folks refer to as the #RoadtoLyon!