The candidates and their commis will combine their expertise and technique to convince a jury composed of leading gastronomic figures such as Romuald Fassenet (Chef at Château Mont Joly in France), Kenneth Toft Hansen (Bocuse d’Or 2019), Philip Tessier (Bocuse d’Argent 2015) or Christian André Pettersen (President of the jury, Bocuse de Bronze 2019 and 2021).

Meet in the kitchens:

Day 1, March 23rd, 2022

Poland – Jakub Kasprzak – Chef of the Lumiere restaurant in Baranowo – Commis: Dawid Cieśliński
Estonia – Alexander Gureev – Sous-chef of the Bristol Hotel in Oslo – Commis: Maksim Fomenkov
Ukraine – Maksym Pryhidko – Chef of the Experimental restaurant in Lviv – Commis: Vasyl Fysiuk
Denmark – Brian Mark Hansen – Chef of the restaurant Søllerød-kro in Copenhagen – Commis: Elisabeth Madsen
France – Naïs Pirollet – Institut Paul Bocuse in Lyon – Commis: Cole Millard
Slovakia – Peter Duranský – Chef of the restaurant Das Loft in Vienna – Commis: Mark Janák
Switzerland – Christoph Hunziker – Chef of the restaurant Beizli in Köniz – Commis: Céline Maier
Iceland – Sigurjón Bragi Geirsson – Chef of the restaurant Héðinn in Reykjavik – Commis: Hugi Rafn Stefánsson
Belgium – Sam Van Houcke – Chef of the restaurant Maste in Ghent – Commis: Tristan Bauwens

Day 2, March 24th, 2022

Finland – Johan Kurkela – Olo and Grön in Helsinki – Commis: Aino Kasanen
Spain – Rubén Amro – Executive Chef at Box Art Hotel in Madrid – Commis: Oriol Fernández
Netherlands – Kees Visser – Executive Chef at Cristo Restaurant – Commis: Jeffrey Buijl
United Kingdom – Ian Musgrave – Sous-Chef at the Ritz Hotel in London – Commis: Adam Beaumont
Latvia – Dinars Zvidrins – Executive Chef at Laivu Centrs restaurant in Riga – Commis: Sintija Baugerga
Norway – Filip August Bendi – In charge of culinary creations at the Tuna Hotel in Oslo – Commis: Leon Haarberg Nilsen
Turkey – Emre Inanir – Chef of Çırağan Palace Kempinski in Istanbul – Commis: Eray Eren
Russia – Sergei Ternov – Chef of the Russian branch of the Institut Paul Bocuse – Commis: Anna Bashlykova
Sweden – Jimmi Eriksson – Creative and gastronomic manager of the Stadshusrestauranger in Stockholm – Commis: Thilda Mårtensson

Hungary – Bence Dalnoki – Sous-Chef at Stand Restaurant in Budapest – Commis: Patrik Nyikos

Coming from a family of hunters, Bence is a true expert in the traditional cuisine of his country as a sous-chef at the Michelin starred restaurant “Stand” in Budapest. He comfortably won the Hungarian selection of the Bocuse d’Or, gracefully combining Hungarian heritages and professional techniques of high gastronomy. This is not his first Bocuse d’Or Europe participation as Bence already had the opportunity to be second commis at the Bocuse d’Or Europe 2016 in his hometown of Budapest.