Winning the Bocuse d’Or is about more than perfect plating—it's about building a world-class kitchen team, leading under pressure, and executing with precision. In this episode of Chef’s PSA, I sat down with Mathew D. Peters, the first American to win the Bocuse d’Or, to talk about exactly what it takes.
We discussed the technical, emotional, and leadership components of competing at the highest level, as well as how those same principles apply to fine dining, modern restaurant strategy, and chef development.
What You'll Learn:
What it really takes to win the Bocuse d’Or
How to train and build a high-functioning kitchen team
Why vegetable-forward menus are rising in fine dining
The return of tableside service and culinary nostalgia
Why Prelude in Austin reflects a shift in modern hospitality
The most important mindset shifts for young chefs today
This conversation is a deep dive into culinary excellence—from competition prep to real-world restaurant execution.
“Winning was about preparation, not pressure. We trained for everything, down to the second.” – Mathew D. Peters
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