Indian Federation of Culinary Associations, in partnership with Sirha Bocuse d’Or, successfully concluded India’s national selection process for the prestigious Bocuse d'Or Lyon 2027 at the Culinary Academy of India in Hyderabad. The event marked a significant milestone for India’s culinary fraternity, bringing together some of the country’s finest culinary talents competing for the honor of representing the nation on one of the world’s most prestigious culinary platforms.
Emerging victorious at the national selection was Chef Avinnash Shyamsunder, accompanied by Commis Chef Divyansh Gupta, who secured the Gold and earned the opportunity to represent India at the Bocuse d’Or Asia-Pacific Continental Selection — the crucial next stage on the road to the Grand Finale in Lyon, Lyon.
Often referred to as the “Olympics of Gastronomy,” the Bocuse d'Or is widely regarded as one of the most prestigious and demanding culinary competitions in the world. Founded in 1987 by legendary French chef Paul Bocuse, the competition is held once every two years in Lyon, a city globally celebrated for its rich gastronomic heritage.
The competition brings together elite chefs from across the globe in a live, high-pressure culinary contest where each chef represents their country alongside a commis, or assistant chef. Participants are challenged to create exceptionally refined dishes within a strict time frame of approximately five and a half hours. Entries are judged on multiple parameters, including taste, creativity, presentation, technical precision, and kitchen organization.
More than just a competition, the Bocuse d'Or serves as a global showcase of culinary excellence, innovation, and discipline at the highest level. Securing a top position is considered among the highest honors in professional gastronomy and often propels chefs to international acclaim. Many participating nations invest heavily in training and preparation, approaching the event with the intensity and strategic focus of a major sporting championship.
The national selection in Hyderabad reflects India’s growing ambition and commitment to strengthening its presence on the global culinary map. With its rich food heritage, diverse regional cuisines, and rapidly evolving culinary talent, India continues to build momentum in international culinary competitions, inspiring chefs across the country to aim higher.
The Bocuse d’Or India National Committee (BINC), functioning under the aegis of Indian Federation of Culinary Associations in partnership with Sirha Bocuse d’Or, oversees the national selection process, candidate training, and India’s representation at both continental and global stages. The committee is led by President Chef Madhu Krishnan, whose leadership has played a vital role in strengthening India’s participation in this globally renowned competition.
Better Kitchen extends its heartfelt congratulations to Team India and wishes Chef Avinnash Shyamsunder and Commis Chef Divyansh Gupta success as they prepare for the Bocuse d’Or Asia-Pacific Continental Selection. The industry now looks forward with optimism, hoping to see India shine brighter than ever on the global culinary stage at Lyon 2027.
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