JWU Alum Daniel Garcia’s Road to the 2017 Bocuse d’Or


JWU Providence alum Daniel Garcia’s road to the 2017 Bocuse d’Or in Lyon — widely acknowledged as the foremost culinary competition in the world — began last year, when he assisted fellow NoMad cook Vincenzo Loseto at the prestigious Ment’or BKB Young Chef competition. The duo won first place for their veal pavé with black truffle, sweetbread-stuffed morels, asparagus and snap peas.

That win secured both chefs spots as part of Team USA, led this year by Per Se veterans Mathew Peters and Harrison Turone. On Instagram, Daniel — a 2014 graduate of JWU’s Providence Campus — expressed gratitude to his NoMad mentors, including fellow JWU alum and Executive Chef James Kent '02: “We couldn’t have done it without the day-to-day guidance of Chef Kent, Chef Brian Lockwood and the entire NoMad team. It’s an amazing honor — can’t wait to work alongside Team USA for the 2017 Bocuse d’Or.”

Team USA had a lot riding on the 2017 competition. The Bocuse has traditionally been dominated by European teams, but Team USA started making inroads in 2015, when Phillip Tessier and his Commis (assistant) Skylar Stover secured second place. This year’s team leads, Mathew Peters and Harrison Turone, took an entire year off to train for the competition.

Reliving the event on Instagram, it’s crystal-clear how much was at stake for Team USA. So, too, was their absolute elation over the hard-fought win — the first American victory in the competition’s 30-year history. (As Team USA President Chef Thomas Keller told the NY Times, “I promised Monsieur Paul [Bocuse] 10 years ago that we’d make it to the top of the podium. We made it in nine.”)

After the competition, Daniel and the entire NoMad team headed to the Alps to cook at the St. Moritz Gourmet Festival. Congratulations, all!


Family dinner #stmgfc #Nomad #EMP

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That's My Baby

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GOLD...such an honor to be apart of this team #bocusedor2017

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Perfection #bocusedor2017 #Gold

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Team USA! Veg platter, menu description to come

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Bocuse dOr 2017... Here we go

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Topics: Competitions