Bocuse d’Or Team USA 2019 National Selection

Culinary Competition


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Bocuse d’Or Team USA 2019 National Selection

Come cheer on three chef teams as they compete to represent America at the world’s most prestigious culinary competition, the Bocuse d’Or.  Team USA 2017 made culinary history by winning gold for the first time ever at the Bocuse d’Or.  We are thrilled to host this event once again and hope you will join us to watch the competition live as these teams go head to head to see who will represent Team USA 2019.

COMPETING CHEFS

  • Ben Grupe, Elaia & Olio, St. Louis, MO
  • Jeff Hayashi, Mourad, San Francisco, CA
  • Matthew Kirkley, COI, San Francisco, CA

This event will be hosted by Chefs Daniel Boulud, Thomas Keller, Gavin Kaysen, Robert Sulatycky, Mathew Peters, and the judges will include Paul Bartolotta, William Bradley, Josiah Citrin, Justin Cogley, Gerard Craft, Olivier Dubreuil, Roland Henin, Shaun Hergatt, Michelle Karr-Ueoka, Gabriel Kreuther, Walter Manzke, Roland Passot, Rich Rosendale, André Soltner and Philip Tessier.

This is an opportunity for Team USA to go for back-to-back wins at the Bocuse d’Or nternational event. In 2017, Chef Mathew Peters and commis Harrison Turone delighted culinary fans round the nation when Team USA won the gold at the 2017 Bocuse d’Or biennial competition in Lyon, France. This “journey to gold” began at The Venetian in 2015, when the Team USA National Selection competition was held in Las Vegas.

 

Celebrate Team USA with Host Chef Thomas Keller and Friends at Bouchon

The competition will be followed by a special after-party hosted by Chef Thomas Keller at Bouchon at The Venetian.  The exclusive evening will feature extraordinary cuisine and wine pairings set up throughout the restaurant and continue outside under the stars on the terrace next to the Venezia pool. Live music will be the soundtrack for the evening with an exquisite menu served by the following chefs:

  • Thomas Keller & Josh Crain (Bouchon LV)
  • Rich Rosendale (Roots 657 Rosendale Collective, Leesburg, VA)
  • Paul Bartolotta (Bartolotta Restaurant Group, Milwaukee, WI)
  • Justin Cogley (Aubergine, Carmel, CA)
  • Roland Passot (La Folie, San Francisco, CA)
  • Josiah Citrin (Mélisse, Santa Monica, CA)
  • Michelle Karr-Ueoka (MW, Honolulu,HI)

Guests are also invited to participate in the silent auction.

 

Pricing Options
$50 (plus fees) include competition and awards
$75 (plus fees) include competition, award ceremony and a copy of Chasing Bocuse book by 2015 Team USA Bocuse d’Or silver medalist, Chef Philip Tessier


Celebrate Team USA with Host Chef Thomas Keller and Friends at Bouchon
$225 per person

Tickets can be purchased at any Venetian or Palazzo Box office or by calling 702.414.9000 or 866.641.7469.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. Tickets have a fair market value of $50/person and books have a fair market value of $49.95/book. Dinner has a fair market value of $100. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

Meet the Chefs

Chef Anthony Benjamin Grupe
Chef Anthony Benjamin Grupe

Executive Chef Elaia & Olio

Chef Grupe was born and raised in St. Louis, MO, and began cooking at the age of fifteen.  He attended St. Louis Community College at Forest Park in the Hospitality Program.  During his years in school Chef Grupe was an apprentice at The Racquet Club Ladue, all the while competing on the St. Louis ACF Junior Culinary Team.

In 2006, he left St. Louis to expand his culinary horizons at The Greenbrier Hotel and Resort in West Virginia and completed an intense and competitive apprenticeship program in three years.  Upon completion of the program, Chef Grupe returned home to St. Louis and accepted a Sous Chef position at Old Warson Country Club.  During this transition he joined the American Culinary Federation Culinary Olympic team. 

As a key member of the Culinary Olympic team since 2010, Chef Grupe has accumulated thirty National and International medals and his training has taken him all around the world.

His accomplishments include:

  • Third place overall, World Cup 2010, World Cup 2014
  • Two individual gold medals, Team USA 2012, Team USA 2014
  • Two individual silver medals and sixth overall, IKA Culinary Olympics 2012
  • ACF Regional Chef of the Year, 2013

Chef Grupe was Captain of the 2016 ACF Culinary Team USA and in Erfurt, Germany the team competed in the IKA Culinary Olympics and won the world championship of Culinary Art, placed fourth overall and earned three gold medals.

In June 2016, Chef Grupe joined the Bengelina Hospitality Group as Executive Chef of Elaia & Olio.  

Chef Jeffery Hayashi
Chef Jeffery Hayashi

Executive Sous Chef - Mourad

Chef Jeffery Hayashi was born in Honolulu, Hawaii and grew up in Arizona. His fascination with design and function, led him to enroll at Arizona State University to pursue a degree in architecture. After three years at the University, he discovered that he had a love of cooking and accepted an apprenticeship with Chef & Chocolatier Philippe Padovani in Hawaii.  This started his culinary journey and introduced him to the world of cooking. 

In 2013, Chef Hayashi accepted a position at Vintage Cave, exploring techniques of both French and Japanese cuisine, under the guidance of Chef Chris Kajioka. His time at Vintage Cave exposed him to a new level of cooking that fueled his pursuit in refining his culinary skills.   During a special collaboration dinner at the restaurant, Chef Hayashi caught the eye of Chef Mourad Lahlou as an incredibly talented young cook at the event and knew that he would be a great asset to any kitchen. 

He was presented with the opportunity to work in San Francisco and joined the opening team at Restaurant Mourad. Chef Hayashi, now the Executive Sous Chef at Mourad, is described as "creative and curious" and showcases his innovation and leadership skills in the kitchen.  His perception and deftness with culinary skills allow him to produce a diverse array of dishes which illustrate his great understanding of the composition of ingredients and elements that make up a course.

Chef Hayashi leads the kitchen in service with a calm and focused demeanor and consistently motivates younger cooks in the restaurant to push themselves every day.

Chef Matthew Kirkley
Chef Matthew Kirkley

Chef – COI Restaurant
Born in Baltimore, Maryland, Chef Matthew Kirkley’s relationship with seafood began on the docks of Chesapeake Bay, where he often went crab fishing with his father. There he developed the reverence for pristine fish and shellfish, honestly treated, which still shapes his culinary point of view.

In 2001, Chef Kirkley entered the Culinary Institute of America and began his career at Philadelphia’s Striped Bass after graduation. In 2003, he moved to Chicago to work at Seasons Restaurant in the Four Seasons Hotel and then NoMI in the Park Hyatt Hotel. In 2006, Chef Kirkley took a sabbatical from work in the Unites States to stage in Europe at the Fat Duck and Le Gavroche in London as well as Le Meurice in Paris. Upon his return from Europe, Chef Kirkley would move to Las Vegas to become sous chef at Restaurant Joël Robuchon. In 2008, Chef Kirkley returned to Chicago to open L2o under Chef Laurent Gras, followed by Ria in the Elysian Hotel (now the Waldorf Astoria Chicago). In 2011, Chef Chef Kirkley returned to the kitchen of L2o as Chef/Partner, leading L2o’s team to two Michelin stars for three consecutive years. In the Fall of 2015, Chef Kirkley moved to San Francisco to take the helm of COI, following in the footsteps of celebrated Chef Daniel Patterson.

Chef Kirkley’s exposure to some of the most dedicated practitioners of haute cuisine has underscored his respect for fine ingredients and precise execution. As a result, his cuisine is opulent but never over-the-top. Chef Kirkley’s touch is appealingly light, and the interplay of ingredients always harmonious. Unconcerned with culinary sleight-of-hand, Chef Kirkley pays respect to culinary tradition by coaxing flavor from every ingredient, from the humblest to the most luxurious.

Bocuse d'Or
About the Bocuse d'Or

Chef Paul Bocuse created the Bocuse d’Or International Culinary Competition in 1987 in order to broaden the public’s understanding of the extraordinary dedication, hard work, practice and precision required to execute the very finest cuisine.

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