While in Lyon France to attend the prestigious Bocuse d Or we ran into multiple James Beard award -winning Chef Paul Bartolotta.  Taking our seats in the luxurious lounge we caught up reminisced about the “hey-day” of Las Vegas fine dining and of course Bocuse d Or.

• Chef, how many times have you attended Bocuse? 

• • • I have been on the Ment’Or Culinary Council since 2015. The first Bocuse d’Or I participated in was in 2017, and I have traveled there every 2 years since.“ THE ROAD TO LYON…GO TEAM USA!”

• After attending this renown event in the past, how did the 2025 event compare?

• • • 2017 and 2019 were particularly special years. In 2017 we took home SILVER with Chef Phillip Tessier, and GOLD in 2019 with Chef Matt Peters.
    • This year, I had very high expectations.  I remain exceedingly convinced that not only was Stefani de Palma the right Chef to represent team USA, but also that she will become very well-known in the near future as one of the great chefs in America.  I am a huge fan!

• Could you explain the importance of this prestigious event to our non-industry readers and what it means to win?

• • The importance of Bocuse d’Or is layered and should be better recognized throughout the USA for various reasons.
  • Firstly, it is a very serious competition where chefs compete regionally to become eligible to compete in Lyon. For example, Stefani de Palma won the gold in America’s Cup in New Orleans last June.  Other years it was held in Mexico City or Santiago, Chile. Many teams from North, Central and South America compete. Only gold, silver and bronze winners then earn the privilege to compete in Bocuse d’Or in Lyon France.  In total, 24 Countries compete for the coveted Bocuse d’Or!
  • Second, we have a farm team of young chefs and commis that compete regionally to become either the chef representing Team USA or the support commis.
  • Thirdly, we raise money for our scholarship and grant program that pays to send young “awardees” of these scholarships to top culinary schools or to support their travel to apprentice all around the world in the best restaurants, hence our name Ment’Or! We mentor future generations of young American Chefs.
  • Lastly, we are working towards a collective voice in Washington and around the country to influence policy broadly in our industry.
  • 25 years ago, America was just emerging as a culinary country.  Today we are a force, and Team USA represents our nation and our culinary culture.
  • GO TEAM USA!