Bocuse d'Or Estonia: National Selection
Bocuse d’Or Estonia: National Selection is Estonia’s most prestigious culinary competition, held once every two years to determine the country’s top chef. The winner earns the honor of representing Estonia at the Bocuse d’Or European Selection, competing among the best chefs on the continent for a place in the world‑renowned Bocuse d’Or Finale in Lyon.

This national selection is more than a competition — it is a celebration of Estonian gastronomy, craftsmanship, and innovation. Over several intense hours, chefs and their commis showcase technical mastery, creativity, and deep respect for local ingredients. A jury of acclaimed culinary experts evaluates each dish with the same rigorous standards used on the international Bocuse d’Or stage.

The event brings together professionals, partners, media, and food enthusiasts to witness the evolution of Estonia’s culinary identity and to support the chef who will carry the Estonian flag into one of the world’s most demanding gastronomic arenas.


Bocuse d'Or Estonia Team
Bocuse d'Or is a team competion and the team consists of the Candidate, the Commis and the Coach.
  • Candidate (Chef)
    The Candidate is the lead chef and the official competitor.
    They are the one representing Estonia (or, in the national selection, competing to earn that right).

    The Candidate is responsible for:
    Designing the dishes according to the official Bocuse d’Or rules
    Leading the work in the competition kitchen
    Managing timing, technique, and presentation
    Making all final decisions during the cook‑off

    The Candidate is the face of the team — the person whose name is entered into the European Selection competition and who can advance to the World Finals.
  • Commis
    The Commis is the Candidate’s assistant — a young chef under 22.
    Their role is essential for speed, precision, and teamwork.

    The Commis:
    Supports the Candidate with tasks that require accuracy and timing
    Helps maintain order and cleanliness in the kitchen
    Works under the Candidate’s direction throughout the entire competition

    The Commis is not just a helper — they are a vital part of the team’s rhythm and success.
  • Coach
    The Coach (sometimes called the Trainer) guides the team strategically from outside the kitchen.
    They cannot cook or physically assist during the competition, but they play a crucial role by:

    Monitoring the clock and giving time updates
    Observing the Candidate’s workflow from the designated coaching area
    Providing verbal guidance, reminders, and strategic cues
    Preparing the team during training months prior to competition

    The Coach ensures the team stays on track, follows the rules, and performs at their highest level.
Why to apply?
  • Exposure to World-Class Culinary Experts
    The Candidate will be working with great mentors such as Emmanuel Wille aka Manu (Coach 2009, 2014, 2023; President from 2025), Artur Kazaritski (Candidate 2020), Vladislav Djatšuk (Candidate 2008), Dmitri Haljukov (Candidate 2014), Alexander Gureev (Candidate 2023) and others.
  • Building New Local and International Connections
    Bocuse d'Or Team Estonia has a strong platform for building new international connections and fostering meaningful collaboration opportunities within the global culinary community.
  • Being a Face of Estonian Cuisine
    As a representative of Bocuse d'Or Team Estonia, the candidate becomes a true ambassador of Estonian cuisine – showcasing its identity, quality, and innovation on an international stage. This role involves presenting Estonia’s culinary heritage, local ingredients, and modern techniques to a global audience, while embodying professionalism, creativity, and excellence. As the face of Estonian gastronomy, the candidate contributes to strengthening the country’s culinary reputation and inspires recognition of Estonia as a destination for outstanding food and culinary talent.
  • Enhancing Candiadte's Personal Brand
    The candidate receives extensive media exposure, enhancing their personal brand and professional recognition both locally and globally.
Candidate Requirements
(Based on Bocuse d’Or Official Rules)
Alexander Gureev, Candidate Bocuse d'Or 2023
Professional Background
  • The Candidate must be a professional chef actively working in the culinary field (restaurant, hotel, catering, or similar professional kitchen). Minimal lenght of expirience is 5 years.
  • The Coach must be a professional chef.
  • They must demonstrate solid technical skills, creativity, and the ability to work under competition‑level pressure.
  • The candidate must have at least an intermediate (B1/B2) level of English. The candidate must be confident in spoken (verbal) English for effective communication in a professional environment.
Citizenship / Representation
  • Every team member must be eligible to represent Estonia at the Bocuse d’Or European Selection and, if successful, at the World Final.
  • Typically, this means holding Estonian citizenship that meets the competition’s representation criteria.
Age Requirements
  • the Candidate must be at elast 23 years old at the time of the World Final, (2029).There is no upper age limit for the Candidate.
  • the Commis must meet not be over 22 at the time of the World Final (2029).
How the National Selection Works
The Bocuse d’Or Estonia: National Selection is designed to mirror the intensity and creativity of the international competition. Chefs must demonstrate not only technical mastery but also the ability to adapt, innovate, and perform under pressure.
1 July 2026
Official Announcement
Chefs are expected to send their applications to the Organizing Committee
1 August 2026
Application Deadline
All Candidates (individual or team) must submit their application form, CV, and motivation letter by this date.
6 August 2026
Announcement of Competitors
The organizing committee reviews all applications and officially announces the chefs who will compete in the Bocuse d’Or Estonia: National Selection.
1 October 2026
First Secret Ingredient Revealed
Competitors receive the first mandatory ingredient, allowing them to begin initial concept development.
1 December 2026
Second Secret Ingredient Revealed
The second ingredient is announced, challenging chefs to refine and adapt their ideas.
15 January 2027
Special Secret Assignment Revealed
The final challenge is revealed.
17 March 2027
Competition Day
The National Selection takes place at Avara School, Tallinn. Each team has 5.5 hours to prepare, cook, and present their dishes to the jury and complete the challenge.
Application Process
Applying to the Bocuse d’Or Estonia: National Selection is open to professional chefs who are ready to challenge themselves at the highest level of culinary competition. The process is designed to be straightforward while ensuring that every applicant demonstrates motivation, experience, and commitment.
  • Fill in the Application Form
    Candidates begin by completing the official application form, providing essential personal and professional information. This helps the organizing committee understand the chef’s background and eligibility.
  • Submit a Professional CV
    A detailed CV must be attached to the application. It should highlight the chef’s culinary education, work experience, achievements, and any previous competition history. This document helps the Organizing Committee assess the candidate’s professional readiness. Our team is always ready to answer your questions.
Apply as an Individual or as a Team
Chefs have two options when applying:
  • Apply alone — The chef submits their application individually. If selected, they may later choose their Commis and Coach with the support of the organizers.
  • Apply as a complete team — A Candidate, Commis, and Coach apply together from the start. This is ideal for chefs who already have an established working trio.
Both approaches are equally valid; what matters most is the chef’s vision, skill, and dedication.

If you are interested in the the Commis or Coach positions please contact us separetely.
By applying one agrees to the following statements.
  • Availability & Commitment
    The Candidate must be available for:
    • The full competition day.
    • All training sessions and preparation if selected to represent Estonia on Bocuse d'Or Europe and Finale.
    • Participation requires a high level of commitment, as Bocuse d’Or preparation is intensive and months long.
  • Compliance With Competition Rules
    The Candidate must agree to follow all Bocuse d’Or technical rules, including:
    • Respecting ingredient restrictions and mandatory products.
    • Adhering to timing, hygiene, and kitchen conduct standards.
    • Presenting dishes according to official guidelines.
    Once chosen, the Candidate must be willing to sign an agreement with Gastronomia Gild MTÜ (Bocuse d'Or Team Estonia) and Bocuse d'Or Officials.
  • Public & Media Engagement
    As the potential representatives of Estonia, the Candidate, the Commis and the Coach must be willing to participate in:
    • Media interviews*
    • Photoshoots*
    • Public presentations or partner events*
    • And other PR events.
    *Prior to and after the national selection.
    The team members agree to the use of their photos for media and public relations purposes.
Application Form
if already known
Candidate's CV
Candidate Portrait
The Candidate is required to wear a white chef’s jacket, a toque, an apron, and black trousers on the photo.