Vincenzo Loseto
Head Chef Team USA 2027
Vincenzo grew up in Massapequa, New York, spending much of his time on the water and in the kitchen, inspired by his Italian family and his nonna’s cooking. He built his career in top-tier kitchens including The NoMad and Eleven Madison Park, earning recognition such as winning the 2016 Ment’or Young Chef Competition and contributing to Team USA’s historic gold at the 2017 Bocuse d’Or. He was most recently the Chef de Cuisine in PRESS Restaurant prior to joining as the Head Chef for Team USA.
Tyler Higson
Commis Team USA 2027
Raised in Boise, Idaho, Commis Chef Tyler Higson began working in kitchens at the age of fourteen. Long inspired by Chef Thomas Keller, Tyler decided to relocate to Napa Valley shortly after high school. He continued his professional development at La Toque. He was most recently Chef de Partie on the meat station in Michelin-starred PRESS in St. Helena prior to joining Team USA 2027 as the Commis.
Mathew Peters
Head Coach Team USA 2027
Matt began his career in Pittsburgh Pennsylvania, and quickly honed his talent by working in some of the top restaurants around the country, including the famed Dining Room at the Ritz Carlton in Naples, Adour, and eventually with Thomas Keller at his three Michelin starred restaurants, Per Se and The French Laundry. In January 2017, Matt became the first American to ever win gold at the Bocuse d’Or. In a full-circle moment, he returns to the Bocuse d’Or competition as Head Coach of Team USA for 2027, marking the 10th anniversary of his historic win.
Robert Sulatycky
Jury Member Team USA 2027
Robert Sulatycky is a renowned culinary leader with an impressive track record of four decades in luxury hospitality, marked by prestigious roles at world-class establishments such as Four Seasons Hotels & Resorts, The Dorchester Collection, and Rosewood Hotels and Resorts. Sulatycky has made significant contributions to the culinary community through his commitment to mentorship and innovation. As culinary advisor and head coach of Team USA for the Bocuse d'Or, he has contributed to the team’s historic victories, including a gold medal in 2017. Sulatycky is also a co-founding partner of iQKitchen and GoHACCP, companies that develop cutting-edge food safety technologies for commercial kitchens.
Devin Knell
Vice President Team USA 2027
As Culinary Director for Thomas Keller Restaurant Group, Devin Knell provides essential support to Chef Thomas Keller and is responsible for driving innovation, culinary excellence and operational enhancement across all restaurants. His desire to become a chef was kindled when he was hired as a dishwasher at the Blue Moon Café in Claremont, CA. He was promoted to prep and line cook within a year. Later, he then spent time cooking at Oliver Duvall’s also in Claremont, CA as well as Gordon Biersch Restaurant and Campton Place Hotel in San Francisco, CA to further hone his culinary training. Devin flourished professionally during his time at The French Laundry as Executive Sous Chef and has spent over twenty years with the restaurant group. Devin is a graduate of the California Culinary Academy with an Associate's Degree in Culinary Arts.
