Denmark wins the Bocuse d’Or 2019, for the second time in history

At Sirha, Denmark won for the second time in history the Bocuse d’Or

Chef Kenneth Toft-Hansen won over the judges, 8 years after his coach Rasmus Kofoed, thanks to his mastery of cooking, elegant dressing and creativity.
The winner was presented with the legendary trophy by Jérôme Bocuse, president of the Bocuse d’Or, alongside Matthew Peters president of the jury, and Christophe Bacquié, honorary president, after an emotional awards ceremony and a tribute to Paul Bocuse who passed away one year ago.
Once again, the Bocuse d’Or brought together 24 participants from all continents for two days of competition. Initiated in 1987 by Paul Bocuse, over the course of more than 30 years the contest has become a springboard for chefs, promoting culinary savoir-faire and gastronomic heritages from around our planet.
For this edition, the participants had to create 2 recipes : roast a rack of veal with 5 prime ribs, as a tribute to Bocuse, and a revisit of the Chartreuse of vegetables and shellfish, as a tribute to Joël Robuchon.


Gold – Denmark




Silver – Sweden

Sebastian GIBRAND, 31 years old, GIBRANDS GASTRONOMI 

Commis: Gustav LEONHARDT


Bronze – Norway 

Christian André PETTERSEN, 29 years old, RESTAURANT MONDO, SANDNES 

Commis: Håvard André JOSDAL ØSTEBØ

Prize for the best Commis:Christian WELLENDORF, KLEINERT, Denmark  

Prize for the best Platter: France 

Special Plated Dish prize: Finland

Prize for the best poster/ promotional campaign: Morocco 

About the Bocuse d’Or


In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a show placing the emphasis on cooking and on the chefs.

The idea: bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare dishes within 5 hours 35 minutes, live in front of an audience. To tell them apart, a jury composed of illustrious chefs.


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