Bocuse d'Or Asia-Pacific 2026 Unveils Top Five in Macao: Japan Wins, China Third, All Five Advance to Lyon Grand Final
After two days of competition, the Bocuse d'Or Asia-Pacific 2026 unveiled its results in Macao on November 2: Japan took first place, Thailand second and China third, with New Zealand fourth and Malaysia fifth. All five teams advance to the global Grand Final in Lyon, France, in January 2027. The award ceremony was held at The Venetian Macao on the evening of November 2.
The Asia-Pacific selection ran on November 1 and 2 with eight teams from China, India, Japan, Malaysia, New Zealand, Sri Lanka, Thailand and Vietnam. Each team, led by a lead chef working with a commis chef and other members, had five and a half hours to create a Themed Platter and a Themed Plate, judged by Tasting, Kitchen, Visual Platter and Commis juries on creativity, taste, technical skill, overall visual impact, organization, professional presentation and hygiene, among other criteria.
The eight lead chefs were Hiep Nguyen (Vietnam), Avinnash Vishaal (India), Chun Kei Wong (China), Nilupul Athauda (Sri Lanka), Kenji Yoshitsuka (New Zealand), Muhammad Haikal Abdul Ghani (Malaysia), Tetsuya Asano (Japan) and Chutima Srichai (Thailand). The first, second and third prizes went to Japan (Tetsuya Asano), Thailand (Chutima Srichai) and China (Chun Kei Wong), followed by New Zealand (Kenji Yoshitsuka) and Malaysia (Muhammad Haikal Abdul Ghani). The five teams will compete at the Grand Final held during Sirha Lyon, the international hospitality and catering trade fair in France, in January 2027.
Attending the ceremony were Cheng Wai Tong, Acting Director of the Macao Government Tourism Office (MGTO); Olivier Ginon, Chairman of GL Events; Jérôme Bocuse, President of the Bocuse d'Or Competition; Davy Tissot, President of the International Organizing Committee of the Bocuse d'Or; Stefan Stiller, Competition President of Bocuse d'Or Asia-Pacific 2026; and Emmanuel Stroobant, Jury President of the Asia-Pacific selection. Cheng said in his speech that gastronomy is a key ingredient for Macao's success as a world centre of tourism and leisure, and that as Macao prepares to celebrate the tenth anniversary of its designation as a UNESCO Creative City of Gastronomy next year, the championship, hailed as the "Olympics of Gastronomy," has inspired the city to strive for excellence and innovation.
Founded by renowned French chef Paul Bocuse in 1987, the Bocuse d'Or is a biennial global chef championship. More than 70 teams have joined this edition across national and continental selections covering Europe, Asia-Pacific, the Americas, the Middle East and Africa, and a total of 24 teams will advance to the global Grand Final in January 2027. Designated a UNESCO Creative City of Gastronomy in 2017, Macao hosted the Asia-Pacific selection for the first time this year.
(Source: Government Information Bureau of the Macao SAR, November 2, 2026)
Source: GSM · USA (original Chinese edition)
Photo: 图：2026年博古斯厨师大赛亚太选拔赛颁奖礼11月2日晚在澳门举行。照片：澳门特别行政区政府新闻局／澳门旅游局（gov.mo）。 / Photo: The award ceremony of Bocuse d'Or Asia-Pacific 2026 in Macao on November 2. Photo: Macao Government Tourism Office / Government Information Bureau of the Macao SAR, via gov.mo.
