Bocuse d’Or

Bocuse d'Or 2015 Day One SIRHA Lyon, France January 27th, 2015Beginning in 1987, Chef Paul Bocuse created the Bocuse d’Or World Cuisine Contest in order to broaden the public’s understanding of the extraordinary dedication, hard work and precision required to execute the world’s finest cuisine. Chefs from 24 countries compete in this rigorous international culinary competition which is held every two years in Lyon, France.

In 2007, while Executive Chef at El Bizcocho in San Diego, Gavin was chosen to represent the United States at the Bocuse d’Or. Utilizing his experiences from the competition, Gavin was inspired to push onward in helping the USA seek out their first ever victory. In 2009 and 2011, while serving as the Executive Chef at Café Boulud, Gavin continued his involvement in the Bocuse d’Or as an Assistant Coach to Team USA. For the 2013 and 2015 competitions, Chefs Daniel Boulud & Thomas Keller, both Bocuse d’Or USA Board of Directors, put Gavin in the top seat as the Head Coach to the Bocuse d’Or USA Team.

Gavin’s expansive knowledge and culinary experience, along with the skills of the Team USA chefs, catapulted the USA to make history and win the Silver Medal at the 2015 Bocuse d’Or – the first time Team USA has placed in the top of this global competition.

Ment’or Foundation

In 2008, Chef Paul Bocuse asked Daniel Boulud to develop a structure to provide more support to the Bocuse d’Or USA Team, particularly for the training period leading up to the global competition. Chef Boulud engaged Thomas Keller and Jerome Bocuse to form the Board of Directors, which is now known as the Bocuse d’Or USA Foundation. Formally established in 2009, the Foundation is committed to supporting the most promising young professionals who are interested in competing and representing the United States in the prestigious Bocuse d’Or World Cuisine Contest.

The organization offers young chefs educational scholarships and grants, internships and access to a Culinary Council of established professional chefs. Gavin is a member of the Ment’or BKB Culinary Council who is always willing to provide his culinary expertise and knowledge to the Foundation in a variety of significant ways.