Chef Mathew Peters and Commis Harrison Turone, from Per Se in New York City, will represent Team USA at the 2017 Bocuse d’Or after winning the competition hosted by Ment’or founders Thomas Keller, Daniel Boulud, and Jérôme Bocuse.
The competition, held at the Venetian Hotel in Las Vegas on December 17, lasted four hours and 35 minutes. The chefs prepared two presentations: one platter that highlights Kurobuta Pork provided by Snake River Farms, and a dish that feature Fjord Trout, provided by the Norwegian Seafood Council. Each fish dish also incorporated Petrossian Caviar’s White Sturgeon Caviar and the mandatory vegetable, leeks.
Each team then presented to separate fish and meat jury member panels for judging.
The winning presenations for fish were Seed Crusted Norwegian Fjord Trout with Smoked Trout Belly, Petrossian White Sturgeon Caviar, Crispy Russet Potato “Cone,” King Richard Leeks, Matsutake Mushroom, Pickled Purplette Onions, Romaine Lettuce, and Meyer Lemon Vinaigrette. For meat, it was Snake River Farms Kurobuta Pork Loin with Mushroom “Trumpet,” Garnet Yam, Russet Potato Pierogi, and Braised Pork Shank.
Chef Brian Lockwood and Commis John Chormaic Sullivan, from The NoMad in New York City, finished second.
The best commis was awarded to Tyler Peer of The Broadmoor in Colorado. The jury members were chefs William Bradley, Josiah Citrin, Olivier Dubreuil, Shaun Hergatt, Gabriel Kreuther, Roland Passot, Richard Rosendale, Alain Sailhac, Robert Sulatycky, Egil Sundheim, Jay Theiler, and Ming Tsai.
The Emcee was Billy Harris. Chef Gavin Kaysen, vice president of Team USA and Chef Philip Tessier, Head Coach, served as event commentators and judges.
Former Bocuse d’Or contenders, Chefs Timothy Hollingsworth (Team USA 2009) and James Kent (Team USA 2011) served as competition captains. They walked the team platters for presentation to the jury members and assisted the teams throughout the competition.
