On 13.11.2023, Euloge Malonga and his commis Fiona Wittwer won the Swiss selection for the Bocuse d'Or Europe 2024 at the Cook'n'Show at Palexpo Geneva. Christian Stucki, wrestling king and Swiss athlete 2019, placed the laurel wreath on Euloge Malonga's head. The deputy head chef at Hirslanden Salemspital in Bern will represent Switzerland at the next Bocuse d'Or Europe in Trondheim, Norway, in March 2024.

Seit 2012 unterstützen wir mit Kai den Bocuse d’Or. Nebst Franck Giovannini, heute 3-Sterne Koch im Hôtel de Ville in Crissier, haben wir viele Kandidaten bei diesem Wettbewerb unter den besten Köchen der Welt begleitet. Am Bocuse d’Or Finale in Lyon am 22.01.2023 haben wir – mit vielen Fans an unserem Stand an der SIRHA – mitgefiebert, wie Christoph Hunziker mit Commis Céline Maier vom Schüpbärg-Beizli Schüpfen den Seeteufel und das Kindermenu zubereiteten. Wir gratulieren beiden herzlich zur Top 10 Platzierung!

Christoph Hunziker is the third candidate to represent Switzerland at the Bocuse d'Or World Final in Lyon (pictures from the test run). Eight years after his first participation in 2015, the citizen of Schüpberg will compete at the World Final on January 22 & 23, 2023 against candidates from cities and metropolises with several million inhabitants such as Lyon, Tokyo, New York, Mexico and Oslo. We are keeping our fingers crossed for him!

The Swiss final, the national selection of the Bocuse d'Or Suisse for participation in the Bocuse d'Or Europe, takes place every two years at Palexpo Geneva. At the end of 2021, the following candidates cooked for 5 1/2 hours to prepare their two plates:

Pasquale Altomonte, chef at the Kitchen Lab, former Chef de Partie and member of the "Services and Logistics" team at Bank Pictet
Christoph Hunziker, chef and owner of the Schüpbärg-Beizli restaurant, Schüpfen (BE)
Frederik Jud, head chef at the Linth Hospital, Uznach (SG)
Benjamin Le Maguet, chef at Restaurant Le Maguet, Les Evouettes (VS)

Christoph Hunziker was the winner, who also took 9th place in the continental European Bocuse d'Or selection on 21 March 2022.

Ale Mordasini, top chef at the "Krone" in Regensberg, became eighth out of 21 participants at the "Bocus d'Or" world finals in Lyon. Mordasini showed that Switzerland can keep up with the best nations. And the achievement was recognised, with Mordasini's young chef Manuel Hofer receiving the prize for best commis at this year's "Bocuse d'Or".

The Swiss representative at the Bocuse d'Or final in Lyon Mario Garcia, together with his commis Martin Amstutz and coach Rasmus Springbrunn, achieved an excellent 5th place behind Denmark, Sweden, Norway and Finland. We congratulate and are proud that the Kai Damascus knives have accompanied the top chef since his gusto victory in 2009 during his stellar cooking career (including as captain of the Culinary Junior National team).

On 21.01.2018, the Swiss qualification for the international cooking competition Bocuse d'Or took place in Geneva. 27-year-old Mario Garcia convinced the high-caliber jury of jury president Joël Robuchon and other great chefs such as Franck Giovannini and Anton Mosimann at the Swiss finals for the international cooking competition Bocuse d'Or. For cutting, the tasting jury served the sknife steak knives.

At the Sirha in Lyon, 24 teams competed for 2 days to win the Bocuse d'Or 2017. The live audience enthusiastically followed the 5 1/2 hour cooking performances in what is arguably the most important cooking competition in the world. For the first time in the history of the Bocuse d'Or, the victory goes to North America. Norway and Iceland took second and third place, while Switzerland with Filipe Fonseca Pinheiro and Commis Nikola Marijnovic came 13th with 1'305 points.

The chef de partie at Hôtel de Ville, Crissier, wins the national selection of the Bocuse d'Or. This means that the gates are open to him for the final of the Bocuse d'Or in Lyon in January 2017. The jurors were equipped with sknife steak knives and at the CeCo stand Anita Lalubie convinced the visitors with her expertise.

On 25 January 2016, the final of the Bocuse d'Or Switzerland will take place at the Sirha Geneva trade fair at Palexpo. At this meeting of the French-Swiss gastronomy & hotel industry, the four Swiss candidates will do their best to convince an internationally renowned jury with President Franck Giovannini by preparing one fish and one meat dish each.

The winner will then represent Switzerland at the final of the Bocuse d'Or Europe on May 10 & 11, 2016, in Budapest, where the 12 candidates representing Europe in the grand final of the Bocuse d'Or in Lyon in January 2017 will be chosen.

(f.l.t.r.):
Stéphane Jan, Instructor, Professional Training Centre, Geneva
Mauricio Muñoz, Head chef, hotel Euler, Basel
Lukas Schär, Sous-chef, Schüpbärg-Beizli, Schüpberg
Filipe Fonseca Pinheiro, Chef de partie, Hôtel de Ville, Crissier

Every 2 years, the final of the prestigious Bocuse d'Or competition takes place in Lyon. 24 of the most promising chefs in the world try to win the coveted gastronomy trophy during 2 days of intensive cooking competition.
We congratulate Christoph Hunziker, owner and chef of the Schüpbärg-Beizli, on his good 16th place and wish him every success in his 2nd participation as a candidate in the Golden Chef 2015.

The Swiss Bocuse d'Or elimination took place on Monday 27 January 2014 in Geneva on the occasion of the Sirha fair. The four young candidates were Thierry Boillat, Laure-Anne Dennis, Elodie Schenk and the winner Christoph Hunziker. Hunziker will now represent Switzerland in May 2014 at the European elimination in Stockholm and, if he progresses, at the final in Lyon 2015. We wish him every success in the future.

The final of the Bocuse d'Or took place on the weekend of the 26/27 of january in Lyon. We congratulate the Swiss candidate of the Bocuse d'Or Teo Chiaravalloti, who is sous-chef of the Villa Principe Leopoldo Hotel & Spa. He can now be called 13th best cook of the world. Teo Chiaravalloti convinced by his meat and fish menu „Le boeuf irlandais aux saveurs suisse“ and „Turbot Label Rouge Homard Bleu Européen“. For these menus, the emphasis was laid on regionality. Teo Chiaravalloti is provided by the Kai Shun knives series of welt-der-messer.ch.

In September 2013, a meeting of the Swiss Bocuse d'Or delegation took place. The trip led to Lyon to meet Monsieur Bocuse. The Swiss delegation includes the finalists and the dedicated chefs as well as sponsors and partners. Paul Bocuse received the Swiss delegation in his restaurant and invited them to an exquisite lunch.

Bocuse d'Or is one of the most famous cooking competitions all over the world, where take part chefs from all around the world. At Bocuse d'Or CeCo supports with the brand Kai Knives young talents in Switzerland. Teo Chiaravalloti, sous-chef of the Hotel Villa Prinicipe Leopoldo in Lugano, is the winner of the Swiss qualification of the Bocuse d'Or in Geneva and made 7 place in the European qualification in Brussels. Like this he made it intto the finals in Lyon.