Lithuania’s team made its first-ever mark on the renowned stage of the “Bocuse d'Or.”
Lithuania's national gastronomic team demonstrated exceptional culinary talent at the renowned Bocuse d'Or competition in Marseille, France. A total of ten people from Lithuania, led by chef Gabrielius Zajac, competed against the best chefs in Europe. In the official competition arena, the country was represented by a three-person team – a chef, a young assistant (commis), and a coach.
The competition was won by the Danish team led by chef Christian Wellendorf. Second place went to the Norwegian team, led by chef Christian André Pettersen, while third place went to Italy, represented by chef Matteo Terranova. Special prizes were also awarded: Sweden received the award for platter presentation, Norway’s Hanna Korvald was named Best Commis, and Finland was recognized for its Mediterranean-inspired theme.
In addition to the top three teams, Sweden, France, Finland, the United Kingdom, Belgium, Hungary, and Iceland also qualified for the Bocuse d'Or final in Lyon. Lithuania placed 12th overall – a notable achievement in the team’s first appearance at this prestigious international chefs’ competition, which is considered a benchmark for excellence in European and global gastronomy.
According to Darius Katinas, president of Bocuse d'Or Lithuania, participating in the competition, with its intensity and precision, resembles Formula 1 racing more than traditional contests – everything is decided with split-second accuracy and perfectly coordinated teamwork.
“The most important thing is perfectly organized order and strict discipline – no unnecessary movements and no hesitation. Only then do true mastery and creativity emerge,” said D. Katinas. At this year’s European stage in Marseille, he also became the first Lithuanian in history to serve as a judge at Bocuse d'Or Europe.
The president of Bocuse d'Or Lithuania noted that the global Bocuse d'Or organization welcomed Lithuania enthusiastically into its community, once again confirming that gastronomy is an important part of culture and the creative industries. According to D. Katinas, last year’s national competition held in Lithuania attracted significant international interest, and this year the Lithuanian team’s performance was widely discussed in the gastronomic community and on social media.
During one of the most important performances of his career, Lithuania’s representative Gabrielius Zajac, chef at the SURR restaurant in Druskininkai and “Pink&Yellow” restaurant in Vilnius, together with his team in Marseille, had to prepare two complex dishes based on pre-announced competition themes: one fish dish and one meat dish, as well as incorporate a secret ingredient. The time available to complete the tasks was strictly limited to 5 hours and 35 minutes.
“Our national team has proven that Lithuania is ready to be a distinctive part of the world of haute cuisine. The Bocuse d'Or competition opens a new chapter for Lithuania – gastronomic diplomacy – and allows us to build close connections with top-level professionals in the restaurant culture. We have entered a valuable platform that ensures Lithuania’s gastronomic achievements are noticed and attract gourmets from all over the world,” said Olga Gončarova, head of the national tourism promotion agency “Lithuania Travel.”
She also emphasized that the competition in Marseille gave Lithuanians an excellent opportunity to present the “Baltic Gastro Summit” events, which will take place in Vilnius on May 5–6, where visitors will be able to explore the food and beverage culture of the Baltic region, its best restaurants, and chefs’ creativity. According to O. Gončarova, gastronomic tourism is becoming an increasingly important motivation for travel worldwide.
Our team proudly returns with 12th place among Europe’s best chefs, earning jury praise for precision, cleanliness, and debut performance.