A historic moment for Lithuanian gastronomy: the winners of the first national Bocuse d'Or competition have been announced
The first national Bocuse d'Or competition in Lithuania took place in Vilnius – a historic milestone for the country’s gastronomy, and one that is set to become a tradition on the local culinary scene, offering Lithuanian chefs a path to international recognition. The winner of this inaugural competition is chef Gabrielius Zajec.
The Bocuse d'Or, often referred to as the Olympic Games of gastronomy, was founded in 1987 by the legendary French chef Paul Bocuse. The grand final is held every two years in Lyon, France, with national and continental selection rounds organized around the world.
The national round in Lithuania was held at Dūmų fabrikas (Smoke Factory) in Vilnius, where three acclaimed chefs competed: Augustinas Bimbiris-Butkus, sous-chef at the restaurant DIA; Nikita Gerasimovas, chef de partie at Amandus; and Gabrielius Zajec, head chef at Pink&Yellow. The challenge: within 5 hours and 35 minutes, prepare two outstanding dishes using specific ingredients selected by the organizers.
The chefs were required to cook using ingredients such as fresh trout from Trakai town, beef heart, veal loin, radishes, green asparagus, Jerusalem artichokes, and “briedžiukai” mushrooms. They also had to creatively incorporate a secret ingredient revealed shortly before the competition: dark beer with dried plums from Sakiškės Brewery.
The dishes were evaluated by a prestigious panel led by Swedish chef Gustav Leonhardt, who won a bronze medal at this year’s Bocuse d'Or world final in Lyon. The jury was impressed by Gabrielius Zajec’s mastery, harmony of flavors, and his modern interpretation of classic techniques and culinary traditions.
“Today we witnessed a historic moment in Lithuania’s culinary scene. This competition is not only a showcase of craftsmanship but also a key step in building Lithuania’s image as a gastronomic destination on the international stage. The participants pushed hard to impress culinary virtuosos who’ve seen it all, and that gives us great hope – Lithuanian chefs are ready to compete at the highest level,” said Darius Katinas, president of Bocuse d'Or Lithuania.
The competition also named the Best Commis Chef (assistant), a title awarded to Augustas Janušonis, who assisted chef Augustinas Bimbiris-Butkus. According to Katinas, the assistant plays a critical role in both the competition and the restaurant kitchen, as the final performance and evaluation of the chef heavily depend on them.
In addition, a special prize was awarded by a jury composed of well-known public figures, led by Asta Meschino. Their favorite was chef Augustinas Bimbiris-Butkus.
The Importance of Gastronomy for Lithuanian Tourism
The evening held at Dūmų fabrikas was special not only because it revealed the winners of the Bocuse d'Or competition. It also marked the announcement of the new Michelin Guide ratings awarded to Lithuanian restaurants.
This year, Michelin inspectors awarded stars to 4 restaurants, and a total of 37 Lithuanian restaurants were included in the list of recommendations.
Olga Gončarova, head of the national tourism promotion agency Lithuania Travel, emphasized that both the Bocuse d'Or competition and the Michelin recognitions are extremely important for Lithuania’s tourism sector.
“Gastronomy is not only part of our cultural heritage and identity but also a powerful attraction for international visitors. The Bocuse d'Or competition and Michelin ratings firmly place Lithuania on the global fine dining map. We’re seeing that culinary tourism is becoming an increasingly important travel motivator. Events like these not only foster the development of culinary arts in the country but also create unique value that draws tourists to Lithuania in search of authentic, high-end experiences,” O. Gončarova emphasized.