Taking place every two years in Lyon, the competition celebrates the talents of hundreds of chefs who battle it out to take either Gold, Silver or Bronze place.
In second place was Jeppe Foldager of Denmark and in third spot was Noriyuki Hamada of Japan. The UK came fourth – their best performance in the competition to date.
Chefs travelled to Lyon from around the world to take part in Bocuse d’Or, with one the task of preparing 14 fish plates using turbot and blue lobster.
The 2011 winner was Denmark’s Rasmus Kofoed of Geranium in Copenhagen. The Bocuse d’Or World Cooking Contest takes place over two days every two years at the end of the SIRHA Trade Exhibition.
Teams will now begin to prepare for the 2015 Bocuse d’Or.