HCMC – Vietnam’s culinary team has advanced to the Bocuse d’Or final, becoming one of the top five teams to enter the Asia-Pacific qualifying round and marking the first time the country will compete in the international culinary event.
The announcement was made at a press conference at the French Residence in HCMC, where officials and chefs gathered to celebrate the milestone.
Vietnam’s team, led by head chef Vu Xuan Truong and assisted by sous-chef Nguyen Quang Tam under the guidance of coach Daniel Nguyen, impressed judges in the regional qualifiers with creative dishes rooted in Vietnamese culinary traditions and inspired by the folklore of Lac Long Quan and Au Co.
Emmanuelle Pavillon-Grosser, French Consul General in HCMC, said she was delighted to welcome the team to the French Residence, highlighting that they would, for the first time, participate in the finals in Lyon, France, in January 2025. She noted that this exceptional achievement reflected the culinary talent of Vietnamese chefs.
Speaking at the event, chef Vu Xuan Truong said that his team aimed to bring simple, authentic Vietnamese flavors to the competition, such as grilled eggplant with spring onion oil. However, he acknowledged the challenge of making these traditional dishes meet the strict rules and standards of the competition. Looking ahead to the next round, which focuses on fruit, Truong revealed his plan to use starfruit as the key ingredient for his next dish.
Sakal Phoeung, president of Bocuse d’Or Vietnam, praised the team’s determination and skill in securing their place in the final. The Bocuse d’Or final in Lyon will see Vietnam’s team competing against top chefs from culinary powerhouses like France, Japan, Australia, and Singapore in one of the world’s most challenging and esteemed culinary arenas.
The Bocuse d’Or is widely regarded as one of the most prestigious gastronomic competitions in the world. Founded in 1987 by French culinary legend Paul Bocuse, the competition brings together the finest chefs from across the globe.
Held every two years in Lyon, France, the Bocuse d’Or challenges participants to prepare highly intricate dishes under intense time constraints, focusing on both meat and fish. The contestants are judged on creativity, presentation, flavor, and technical skill.
