Denmark Wins Bocuse d’Or Europe for the Third Time in a Row

The triumph marks the third consecutive European title for Denmark, further cementing the country’s remarkable influence in modern gastronomy. The Danish team consisted of Christian Wellendorf, commis Gustav Spurré, and coach Kenneth Toft-Hansen—a trio combining precision, creativity, and top-level expertise. The competition jury was presided over by Ronni Mortensen.

Denmark has now won three consecutive editions of Bocuse d’Or Europe. In 2022, the title went to Brian Mark Hansen, followed by Sebastian Holberg Svendsgaard in 2024. With Wellendorf’s victory in Marseille, Denmark continues a remarkable streak that reflects the strength of the country’s culinary training and competitive tradition.

A Career Defined by Excellence

Head chef and partner at Restaurant Babette in Copenhagen, Christian Wellendorf has established himself as one of the leading figures in Denmark’s gastronomic scene. After graduating from Restaurant Babette in Vordingborg in 2017, he built his career at several renowned establishments, notably Falsled Kro, where he refined both technique and attention to detail.
His involvement in culinary competitions became a defining element of his career. As a member—and later captain—of the Danish national culinary team, he won the bronze medal at the WorldSkills competition in Abu Dhabi in 2017. Two years later, he achieved global recognition when he won gold at the Bocuse d’Or 2019 together with coach Kenneth Toft-Hansen, also receiving the Best Commis award.

The trajectory reflects a career shaped by discipline, leadership, and the ability to perform at the highest level of international gastronomy.
The Danish menu impressed the jury with both technical precision and Nordic-inspired creativity.

The Plate
Marbled cuttlefish lightly grilled with nut-browned butter and squid ink. Camargue tenderloin roasted to deep intensity, served with sautéed morels, blanquette, and juniper. “The Danish Garden” completed the dish with asparagus, fresh peas, pickled apples, and smoked cheese.

The Platter
An artichoke shell filled with Danish smoked cheese and spring herbs. Savoury æbleskiver with crispy chickpea, mushroom pearls, and red gurnard, oven-baked with its edible fin carefully shaped by hand.

Norway finished in second place, while Italy secured third. The results also determined the countries advancing to the Bocuse d’Or world final in Lyon next year.

2^nd: Norway
3^rd: Italy ´
4^th: Sweden
5^th: France
6^th: Finland
7^th: United Kingdom
8^th: Belgium
9^th: Hungary
10^th: Iceland

Together with Denmark, these nations will compete for one of the culinary world’s most prestigious titles when the global final takes place in Lyon.

Special prize winners
Theme on a plate: Sweden
Surf and Turf theme: Finland
Best commis award: Hanna Korvald(Norway)