Bocuse d'Or 2014 - chef profiles (part one)

The  Staff Canteen

The Staff Canteen

Editor 29th April 2014
By James Euinton The Bocuse d'Or may as well be considered the Olympics of cooking, and the European competition is just around the corner. The event was originally established by French chef Paul Bocuse as a way to showcase the world's best cooking in a "live audience" format. The first event was held back in 1987, and it has quickly risen to become arguably the most prestigious event of its kind. The competition will be held in the Swedish capital Stockholm, and will begin on the 7th of May. The competition will see 20 chefs, each representing a different country from the continent, battling head to head to wow the  highly esteemed kitchen jury. If successful, 12 of the best chefs from the competition will win a chance to compete in the international final of the Bocuse d'Or in Lyon. Here are a few of this year's European competitors:   Max Aichinger (Austria) Max is the head chef at Landhaus zu Appesbach in St. Wolfgang and will be representing Austria in the competition. Max currently lives in Gmunden in upper Austria. He has previously enjoyed success in the Austrian “Young and Wild” culinary competition back in 2006, achieving second place, and also earned a Michelin star while working in the Salzburg restaurant Magazin.  Max will be competing on the 8th of May alongside commis chef Nikolaus Platteter in box five. Christian Krüger (Germany) Christian Kruger will be representing Germany in this year’s competition. The 33 year old has already got seven culinary awards under his belt, the most recent of which was being awarded second place at Master Chef of the Year 2010. Christian's colourful career includes many different restaurants across Europe after he completed his training in 2000 at Gräfliches Parkhotel, including a stint at the German Ministry of Defence as a Guest Chef, from 2004-2008. Christian is the current owner of Restaurant Axt in Mannheim, Germany. Christian will be competing on the 7th of May in box one. Peter Aesaert (Belgium) Peter Aesaert is the Belgian entry for the competition, and is the head chef at Warande Bxl. Peter’s previous work includes former Michelin star restaurant  't Laurierblad in East Flanders, Meesterkoks van Belgie and Hof Ter Leie. Peter will be competing alongside Ccmmis chef Niels Dedier in box nine on the 8th of May. Peter Petrov Plamenov (Bulgaria) Peter is the head chef at Pure Chefs Grill in Bulgaria's capital Sofia. He is due to compete along with his commis chef Nicole Tsvetanova on the 7th of May  in box ten. Kenneth Hansen (Denmark) Kenneth Hansen works at the prestigious Svinkløv Badehotel in northern Denmark. The 31-yearold Great Dane is hoping to continue the previous successes that his country has found in the competition in previous years (placing second on 2013 and winning back in 2011, Denmark has placed five times in the history of the competition). Kenneth will be competing on the May 7th in box eight. Dmitri Haljukov (Estonia) Dimitri is the head chef of Cru restaurant in northern Estonia. Dimitri won “Estonian Chef of the Year” last year, which allowed him to qualify for this year’s Bocuse d’Or competition. Dimitri will be competing in box six on the 7th of May. Bd'O Logo Alberto Moreno (Spain) Alberto Moreno is the co-owner and executive chef of prestigious Madrid restaurant Grupo D.H Gastro. Alberto has previously won Chef of the Year in the Community of Madrid (2008) and the Contest of International Food Istria Peninsula, Croatia (2009). Alberto will be competing on May 7th in box two. Matti Jämsen (Finland) Matti is the head chef at G. W. Sundmans, and has worked in top restaurants across Europe, earning himself a prestigious Michelin star while working as a sous chef at Die Quadriga in Berlin. Matti previously competed in Bocuse d’Or in 2011, achieving 5th place, won the 2011 Food and Fun competition and was named Finland’s Chef of the year back in 2005. Matti will be competing on May 8th in box one.  

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 29th April 2014

Bocuse d'Or 2014 - chef profiles (part one)