Mathew Leong, Singapore’s Youngest Contender in Bocuse d’Or, Sets Sights on the Podium

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The youngest candidate on Forbes’ list of 30 Under 30 is participating once again in the world chef championship.

In the sizzling world of culinary artistry, being a successful chef is like orchestrating a symphony of flavors, where passion and creativity harmoniously dance with dedication and knife skills, resulting in gastronomic masterpieces that transform mere ingredients into unforgettable dining experiences that leave taste buds in a state of euphoria.

Countless aspiring chefs aspire to claim the coveted title of the world’s best, yet only a select few are truly bestowed with the honor and privilege of living up to that illustrious distinction—like the youngest Singaporean candidate, Chef Mathew Leong, who debuted at the Bocuse d’Or Grand Final in 2021.

Mathew Leong: Getting to Know Singapore’s Youngest Candidate Competing in Bocuse d’Or

Hailing from Singapore, Mathew Leong is the current Executive Director of RE-NAA, Norway’s only two-Michelin-starred restaurant in Stravanger, and Matbaren Bistro by RE-NAA. At 28, he became the first and only Singaporean to make the acclaimed Forbes 30 Under 30 Europe List 2023 under the Arts & Culture category.

Fueled with the desire to clinch gold at Bocuse d’Or, Mathew attributes his return to the prestigious competition to the unwavering support and inspirational guidance provided by his mentor, the esteemed chef, and owner of RE-NAA, Sven Erik Renaa. Notably, Chef Renaa serves as the president of the Norwegian team in the much-awaited 2023 Bocuse d’Or—inspiring him to conquer new culinary heights.

By far, the highest ranking achieved by Singapore in the Bocuse d’Or since it began in 1987 was bronze in 1989. Having clinched the 12th spot in the Grand Finals, the best showing by Singapore since 1989, Chef Mathew is even more determined to bring home the most coveted trophy.

“I want to be the first and youngest chef representing Singapore and Asia on the global culinary map and showcase Asia’s culinary expertise to the world.”

Here’s What You Have to Know about Bocuse d’Or

For the second time around, the young chef will be representing Singapore in what is considered the gastronomy equivalent of the Olympics, the world chef championship in 2024/2025—Bocuse d’Or. Supported by a prestigious team of chef-mentors from the esteemed Bocuse d’Or Singapore Academy, Chef Mathew is poised to enter the culinary arena and participate in the continental qualifying event, Bocuse d’Or Asia Pacific, in 2024, as he fervently vies for one of the highly sought-after 24 spots at the Grand Final, slated for 2025.

Held in Lyon, France, the most-anticipated culinary competition will unfold in two thrilling days. Each team is challenged to craft two exquisite dishes within a timeframe of 5 hours and 35 minutes and must showcase ingenuity with a shared seasonal product for each dish. Also, candidates vying for the title must compete in an open “culinary theater”, where they get to face the audiences and media from across the competing teams and a distinguished panel of judges consisting of globally acclaimed and revered culinary chefs.

13 Acclaimed Chefs from Bocuse d’Or Singapore Academy Declare Support for Mathew Leong

Chef Mathew Leong earned the resounding support of the esteemed members of the Bocuse d’Or Singapore Academy, who have wholeheartedly pledged their support. Headed by President Bruno Menard and Co-Chairs Julien Royer and Sebastien Lepiunoy, the academy ensured that Chef Mathew Leong has the winning strategy and adequate resources to advance to this goal.

As President of Bocuse d’Or Singapore Academy Bruno Menard puts it: “Chef Mathew is young, innovative, and has fire in his belly. With his previous experience competing at Bocuse d’Or, coupled with the commitment from a stronger team of chef-mentors—many whom have vast experience competing in international culinary competitions—we are confident that he will achieve stellar results and make Singapore proud.”

To meet the rigorous demands of the culinary Olympics, a state-of-the-art training ground and kitchen, replicated from that of the Bocuse d’Or final competition hall in Lyon, have been specially constructed for Chef Mathew—for him to move at ease and familiarize himself with the environment. Amounting to €300,000 (S$436,410), the size of the kitchen, space, length, and height of the tabletop, drawers, and storage, as well as the position of kitchen equipment like the oven stove, heating lamps, and sink, are built to the same specifications as the ones in the competition hall.

Chef Mathew is slated to return to Singapore for a series of collaborations with the members of the Bocuse d’Or Singapore Academy. The academy is set to organize a fundraising gala dinner with him to raise S$400,000.

Indeed, becoming the best chef requires not only dedication but also skills and a relentless passion for culinary excellence. Above all, the best chef must earn the support of people to further master his skills with ingredients, refine techniques in cooking, and create unforgettable dining experiences. Be part of Mathew Leong’s journey and contribute to Bocuse d’Or Singapore Academy’s mission to support the young chef in his participation in the world competition. Email Bruno Menard at bm@menardbruno.com now!

_{Cover image credit: Chef Mathew Leong}