LYON, FRANCE: Mathew Leong, a rising star in the culinary world, has cemented his place among the world’s elite chefs by securing 6 th position at the prestigious Bocuse d’Or , widely regarded as the “Olympics of the culinary world.” The competition, which took place on Jan 26-27 in Lyon, France, saw France claim the coveted gold medal, with Denmark and Sweden taking home silver and bronze, respectively. Leong’s remarkable achievement, as featured in a Channel News Asia (CNA) article, is a significant milestone for Singapore, as the nation ranked as the highest Asian country in the competition’s grand finals.
From young hopeful to culinary icon Leong, 30, has come a long way since his debut in the Bocuse d’Or in 2021, where he finished in 12th place, becoming Singapore’s youngest-ever representative. This year, the executive chef of Norway’s renowned three Michelin-starred Re-naa made an impressive leap, edging traditional culinary powerhouses such as Japan, Italy, and the United States. A stunning showcase of skill, precision, and dedication put Singapore on the global culinary map, marking the Republic’s best performance in the competition since chef William Wai won bronze in 1989.
Masterpieces on a plate and platter Leong’s journey to the top six began months before the competition. With his Norwegian commis chef, Synva Knapstad Gjerde, Leong dedicated himself to full-time training starting in July 2024. The grand finals featured two challenges: a “.