Brisbane Club Executive chef Shannon Kellam was last night selected to represent Australia in the 2013
Bocuse d’Or International Cooking Competition, known as the greatest World Cuisine contest in Lyon in
France, the 29th and the 30th January, organised by Romain Bapst President Bocuse D’Or Australia and his
Shannon and his assistant chef, Richard Pascoe also winner of the best commis were selected as Team
Australia for the biennial world chef championships from a strong field of three teams from Victoria, and
Queensland, including former international competition winners, held at the Southbank Tafe in Brisbane
A team of 25 international, interstate and Brisbane judges Presided by the Patron of the Australian Bocuse
D’Or Mr. John Miller (OAM) and Black hat, Chief Judge Keith McNeil, two stars Michelin and 2011 French chef of the year Edouard Loubet and some of Australia’s most respected chefs, Tetsuya Wakuda Tetsuya’s Sydney and Singapore, Philippe Mouchel of PM 24 Melbourne, Kym Machin and David Pugh from Brisbane made their selection during a five and a half hour cooking marathon yesterday.
Tetsuya Wakuda and Edouard Loubet described the event as a triumph for the organisers, and the level of
the candidates was of a great international standard. Edouard Loubet is sponsored by Sofitel Brisbane
Central as guest chef; you can discover his culinary delights “Un voyage en Provence” from the 22nd
February to the 10th of March 2012 at Sofitel’s Restaurant Prive 249.
The announcement was made at the Bocuse d’Or four chef’s Presentation Dinner held in Brisbane at the
Convention Centre last night. The dinner was organised by the Academie Culinaire de France (Australie) with
the fantastic chef’s Tetsuya Wakuda, Edouard Loubet, Tony Bilson, pastry chef Pierrick Boyer and Brisbane
Convention and Exhibition Centre executive chef Martin Latter and his team.
The Bocuse d’Or (Concours mondial de la cuisine – world cuisine contest) considered the world’s most
prestigious cooking competition has become the most sought after prize for young chefs world-wide and
provides a professional springboard for young talent in international gastronomy.
Shannon will train under the Academie Culinaire de France chef’s and under guidance of Bocuse D’Or
Australia coach and 2012 new 3 Michelin star Chef Emmanuel Renaut from Les Flocons de Sel in Megève
France. Emmanuel will fly to Australia in May to train Shannon and to support the organisation.
The runner-up Andrew Ballard from Crown Casino Melbourne will fly to Paris in October this year to compete at the prestigious Trophee Passion competition in Paris organised by the Academie Culinaire of France and President Gerard Dupont. Andrew will train under the Academie Culinaire de France (Australie) Victorian members.
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