Young chefs get set to take Lanka on a plate at Bocuse d’Or
Sri Lanka’s culinary community is preparing for the national selection round of the Bocuse d’Or competition on July 27 at the William Angliss Institute. This year marks the country’s seventh participation, with 48 chefs vying for the chance to represent Sri Lanka on the international stage at Lyon in 2027.
Setting out the competition’s structure and objectives at a media briefing in Colombo, Vice President of the Sri Lankan chapter of Bocuse d’Or Chef Kapila Jayasinghe said the event is not only about the competition but also about raising technical standards among young chefs through workshops and mentoring. “This competition is mainly focused on helping young chefs develop their skills and talent.”
Eager to get going: The young competitors. Pic by M.A. Pushpa Kumara
Sri Lanka has previously competed in the Asia-Pacific selection rounds several times, and local chefs have advanced to the world finals in Lyon on two occasions.
Bocuse d’Or President Chef Rohan Fernandopulle, who has led the Sri Lankan chapter since 2010, described the competition as a demanding contest that tests technical precision and creativity. “We are preparing to attract high-end tourists to the Sri Lankan market, and this platform is a great opportunity to groom young chefs to cook at the highest standards,” he added.
Teams must incorporate a garnish representing their national culinary identity in the fish main course. For Sri Lanka, this means using local ingredients such as cinnamon, coconut, and spices in modern, refined forms.
“You promote your country on the plate because in the competition rules (this applies not just to Sri Lanka but worldwide at Bocuse d’Or), they clearly state that in the fish main course, at least one garnish must represent your country,” Chef Fernandopulle said. “How do you represent your country on a plate? That is the challenge.”
The judging panel this year includes both local and international chefs. International judges are Chef Daniel Schade (Germany), Chef Frank Widmann (Germany), Chef Alan Orreal (UAE), and Chef Michael Saelen (Belgium), each with experience in judging international competitions.
Local judges are veteran Chef Wasantha Peiris and Chefs Reza Deen, Saman Wijerathne, and Janaka Sampath Weerakoon, all senior figures in Sri Lanka’s culinary scene. The panel will assess both technical execution and how effectively competitors represent Sri Lankan culinary identity.
Chef Alan Palmer, event coordinator of Bocuse d’Or Sri Lanka, highlighted, “This competition is very simple. Every team gets the same ingredients, the same amount of time, and the same facilities.”
Teams will be judged on kitchen skills and the final tasting. The winning team will compete at the Asia-Pacific finals against countries such as Australia, Japan, China, and Singapore. Five teams from that round will qualify for the world finals in Lyon, scheduled for January 2027.
Speaking at the briefing French Ambassador to Sri Lanka, Ambassador Rémi Lambert outlined the legacy of Chef Paul Bocuse and the continuing influence of French culinary traditions. Bocuse d’Or was founded in France in 1987. Sri Lanka first joined the competition in 2012 and has since participated in both Asia-Pacific and world finals.
The ambassador noted parallels between French and Sri Lankan food cultures, particularly in the link between food, family, and heritage. He also said Sri Lanka could further use its culinary culture to support tourism.
“There is potential here in Sri Lanka to grow, as shown by the objectives we are pursuing. What we are doing contributes to making Sri Lankan gastronomy gain a higher profile in the world,” Ambassador Lambert said.
He highlighted three main themes of the competition: authenticity, storytelling, and values. He also pointed to the importance of seasonal ingredients, noting that chefs in Lyon must work with winter produce, while Lankan chefs can highlight ingredients from local growing seasons. Sustainability and supporting young chefs are also key aspects of the competition.
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