Dutch chef Brandon de Bruin becomes Benelux finalist for Chef Balfegó 2024

• The final of the 7th edition of the international professional gastronomy competition will be held on October 28th at the Le Cordon Bleu cooking school in Madrid.

After winning the Benelux semi-final, the chef Brandon de Bruin, from the Michelin-starred restaurant De Kromme Dissel, located in the woods of Heelsum, in the municipality of Renkum (Netherlands), is now one of the eight finalists for the 7th edition of the Chef Balfegó international gastronomy competition. The European region, which includes Belgium, the Netherlands, and Luxembourg, is participating for the first time in the competition, recognizing and honoring chefs for excellence in the preparation of Balfegó bluefin tuna.

Alongside Brandon de Bruin, the Benelux semi-final, held on the morning of September 2nd at the ROC van Amsterdam College, included Floris van Straalen from VanOost Restaurant, Rowin Geurts from Lindehof**, Nathan van Echelpoel from Restaurant Nathan*, Jan Tournier from Restaurant Cuchara** and Yoshihito Mizuno from Sushi & Sake Bar by Chef Yoshi, selected from over a hundred professional chefs who entered the competition.

The extremely high standard of the dishes and the competing chefs, representing a total of up to 6 Michelin stars, made the task of selecting a winner particularly difficult for the jury, formed by Nick Bril from The Jane Restaurant**, Ron Blaauw from Ron Blaauw Central Station**, and Schilo van Coevorden from the Conservatorium Hotel Amsterdam. Brandon de Bruin was announced as the winner at a grand gala held on the evening of September 2nd. The event, preceded by a kaitai ceremony, was sponsored by Estrella Galicia, TheFork, Fagor Professional, Le Nouveau Chef, Minami Cuchillos Japoneses, Arroz Bayo, Caviaroli, Porto Muiños, Oro Bailén, Ad Bibendum, Imperial Heritage, Rocim, Vallformosa, Guillardeau, GinRaw and Fredimare, and saw over 100 people in attendance.

With the incorporation of Benelux together with Italy, Germany, and Portugal, the 7th Chef Balfegó is the most international edition to date, featuring the same number of Spanish chefs as international chefs.

While the winners from Italy and Germany are yet to be announced, Brandon de Bruin joins the Portuguese finalist, Rui Silva, from Euskalduna Studio* (Porto), and the four Spanish finalists from 2024: Cristóbal Muñoz, from Ambivium* (Peñafiel, Valladolid); Lander Cornago, from Arzak*** (San Sebastián); Pablo Zuazu, from Via Veneto* (Barcelona), and Paula Gutiérrez, from Taller Arzuaga* (Quintanilla de Onésimo, Valladolid), who will compete on October 28th at Le Cordon Bleu cooking school in Madrid in the grand final of the 7th edition of the Chef Balfegó international professional gastronomy competition.

More than €10,000 in prizes

The jury of the seventh edition will be chaired by Martín Berasategui (eight Michelin Stars and gastronomic ambassador of Balfegó) and formed by renowned chefs in the field of gastronomy and catering. In the 2023 edition, Berategui was joined by Fina Puigdevall (Les Cols Restaurant** – Girona), Diego Guerrero (DSTAgE** – Madrid), Benito Gómez (Restaurante Bardal** – Málaga), and Erwan Poudoulec, chef and technical director of the Le Cordon Bleu School of Haute Cuisine. The jury will be responsible for selecting the three winners of the 7th edition of the competition.

The jury will rate the flavor, aroma, and texture of each dish (40 points), the presentation (30 points), the balance of the ingredients (15 points), and the elaboration and correct handling of the product (15 points). The participating chefs may be aided by a kitchen assistant from their respective restaurants.

The prizes comprise more than €10,000 in cash, a trip to Japan, participation in a short film about the finalist chefs, and other special rewards. In addition to the trophy and a set of special Japanese knives for fish, the winning chef will receive €6,000 in cash and a trip to Japan for two people. An entire week dedicated to exploring the gastronomic and cultural richness of Japan. The second-place chef will receive €3,000 in prize money, while the third-place chef will get €1,000.