Singaporean Chef Mathew Leong, at just 30 years old, has cemented his place among the world’s top culinary talents by securing 6th place at the Bocuse d’Or Grand Final 2025. Competing against 24 elite chefs from across the globe, Chef Mathew’s remarkable performance not only marked his personal best—up from 12th place in 2021—but also represented Singapore’s highest ranking in the competition since 1989. Singapore further stood out as the second-highest-ranking Asian country at the event.
The competition, held on January 26 and 27 at Sirha Lyon in Eurexpo, is widely regarded as the “Olympics of Cooking.” Thousands of supporters cheered on their culinary heroes in a buzzing arena, with the event also broadcast live for global audiences. Chef Mathew’s contingent of supporters was the largest Singapore has ever sent, reflecting growing national pride in its culinary talent.
Together with Commis Chef Synva Knapstad Gjerde, Chef Mathew navigated two intense challenges within 5 hours and 30 minutes: Theme on a Plate and Theme on a Platter. Their innovative creations, Aurora of Flavours: A Sea-to-Garden Voyage and Blossoms of Tropical & Forest, wowed the judges with their meticulous techniques and bold flavors.
Theme on a Plate: Aurora of Flavours
Incorporating mandatory ingredients of stone bass, lobster, and celery, Chef Mathew’s dish blended the bounty of the sea with the vibrant flavors of Asia. Key highlights included:
- Rice-Coated Stone Bass Stuffed with Lobster
- Celeriac Silken Tofu with Lobster Oil, inspired by Singapore’s beloved Tau Foo Fah dessert.
- Celery & Green Apple with Yuzu Gel for a refreshing balance.
- Asiatic-Spiced Lobster Sabayon & Tomato Caviar, which added umami depth.
The dish drew inspiration from bustling Asian markets, capturing the essence of a “sea-to-garden” culinary journey.
Theme on a Platter: Blossoms of Tropical & Forest
For the second challenge, Chef Mathew paid homage to Singapore’s vibrant blooms and the Nordic forest, combining venison, foie gras, and tea into a masterpiece of contrasts. Key components included:
- Roasted Roe Deer Saddle with Foie Gras and Ice Cider Glaze, paired with a tenderloin sausage and almond potato cream.
- Braised Roe Deer Shoulder with Parsley Crepe and Roasted Miso Celeriac, offering earthy richness.
- Singapore-Spiced Green Mango with Candied Pomelo and Calamansi, reflecting Southeast Asia’s bright and tangy flavors.
- Flower Dumplings with Kaffir Lime and Japanese Smoked Tea Consommé, bringing floral and herbaceous notes to life.
- Yuzu-Infused Marco Polo Sauce with Pickled Enoki, a zesty finishing touch.
The dish drew inspiration from Singapore’s iconic Gardens by the Bay, merging tropical vibrancy with Nordic elegance.
Global Recognition and Winners
The competition crowned Chef Paul Marcon from France with gold, Chef Sebastian Holberg from Denmark with silver, and Chef Gustav Leonhardt from Sweden with bronze. Chef Mathew’s outstanding achievement solidifies Singapore’s growing reputation in the global culinary scene, inspiring a new generation of chefs to dream big.
