Team USA Wins Gold at 2022 Americas Selection!

They will go on to compete in Lyon for the 2023 Bocuse d'Or Finals

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Team USA Theme on Plate: Pavé of Quinoa and Spinach, Mushroom Gelée|Charred Onion, Quinoa Crust, Potatoes, Pickled Shallots|Carrot Custard, Ginger, Almond & Mint|Tofu Soubise Purée|Mushroom Bordelaise Sauce

 

Team USA Theme on Platter: Salmon and Leek Mousse, Mushroom, Black Garlic|Confit Salmon Belly, Beurre Noisette and Citrus Emulsion|Hen Egg Yolk Custard, Shallot Marmalade|Spring Pea Crisp, Crème Fraîche, Salted Lemon Peel|Garden Beet, Sicilian Pistachio Tuile, Basil

Team USA will go on to compete at the 2023 Bocuse d’Or in Lyon, France after winning first place at the Americas Selection in Santiago, Chile. Over the course of an action-packed day, teams from 8 countries, including Guatemala, Canada, Colombia, Bolivia, Mexico, USA, Chile and Ecuador competed to secure one of five highly coveted spots at the January 2023 competition in Lyon.

The Bocuse d’Or format allots 5 hours and 35 minutes to each team to prepare and showcase their platter interpretation of Salmon and a plated theme with Quinoa. Led by Head Coach Chef Robert Sulatycky, Chef Jeffery Hayashi and Commis Franco Fugel presented their creations in front of an esteemed chef jury, including Chef Davy Tissot, Bocuse d’Or 2021 Winner and Jury President as well as Kitchen Jury Judge Team USA’s own Bocuse d’Or 2017 Winner, Chef Mathew Peters and Tasting Jury Judges from each of the competing countries.

Chef Gavin Kaysen, who serves as Team USA President, says, “Being here in Santiago with the other competitors is a great challenge and honor for Team USA.  To come out of this victorious is a powerful opportunity for us to carry the momentum into Lyon in January.  The team has worked so hard to be here.  I am proud of their efforts and look forward to celebrating this victory tonight and getting to work for Lyon tomorrow!”

Head Coach Chef Robert Sulatycky shared his sentiments, “I’m very proud of Team USA’s accomplishment at the Bocuse d’Or Americas selection. They came together, focused, worked hard, and with the support of Ment’or and our incredible sponsors, the team is thrilled and humbled to win Gold. I would like to congratulate all the teams, the organizing committee and the city of Santiago for a fantastic competition. We look forward to seeing our friends and competing in the finals next January in Lyon!”

“We are honored to represent Team USA, proud to have won Gold and to continue on the Road to Lyon at The Bocuse d’Or. The warmth and hospitality of our host city of Santiago has been a tremendous help in our success here during the Americas Selection,” says Head Chef Jeffery Hayashi.

After this victory at the Americas Selection, Team USA will again compete for the highest honor at the world’s most prestigious culinary competition in 2023. Head Chef Jeffery Hayashi and Commis Franco Fugel, trained with Team USA President Chef Gavin Kaysen, of Mara and Spoon and Stable in Minneapolis, MN, Head Coach Chef Robert Sulatycky, as well as assistant coaches Chef Devin Knell of The Thomas Keller Restaurant Group, Napa, CA, Chef Mourad Lahlou of Aziza and Mourad in San Francisco, CA, and Chef Kyle Connaughton of SingleThread, Healdsburg, CA. Rounding out the team are assistants Ashten Garrett and April Johnson.

Sponsors for Team USA include: Crucial Detail, The Chef’s Garden, Ecolab, Newport Meats, Paris Gourmet, Rock-it-Cargo, Secret Garden Farms, Steelite, Sysco, The Culinary Institute of America and Verlasso Salmon.


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