{"id":46568,"date":"2025-08-27T16:49:02","date_gmt":"2025-08-27T14:49:02","guid":{"rendered":"https:\/\/balfego.com\/?p=46568"},"modified":"2025-09-02T10:21:32","modified_gmt":"2025-09-02T08:21:32","slug":"these-are-the-15-chefs-who-will-compete-in-the-chef-balfego-semifinal-in-paris","status":"publish","type":"post","link":"https:\/\/balfego.com\/en\/these-are-the-15-chefs-who-will-compete-in-the-chef-balfego-semifinal-in-paris\/","title":{"rendered":"These are the 15 chefs who will compete in the Chef Balfeg\u00f3 semifinal in Paris"},"content":{"rendered":"

Next Monday, September 8<\/strong>, 15 chefs from some of Europe\u2019s most prestigious restaurants will present their best bluefin tuna recipe<\/strong> at Le Cordon Bleu Paris<\/strong>, where the international semifinal of Chef Balfeg\u00f3 2025<\/strong> will take place. The chefs will compete for one of the eight available spots<\/strong> in the grand final, which will be held on October 27 at Le Cordon Bleu Madrid<\/strong>.<\/p>\n

After receiving more than a hundred applications, these are the 15 selected chefs<\/strong>:<\/p>\n

Anthony Gerbeau <\/strong>\u2013 L\u2019Artimon (France)<\/p>\n

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Athinagoras Kostakos <\/strong>\u2013 N\u00f5ema (Greece)<\/p>\n

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Francisco Silva<\/strong> \u2013 Vila Foz* (Portugal)<\/em><\/p>\n

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Jean Paul Tossens <\/strong>\u2013 Le Monast\u00e8re de Saint-Mont (France)<\/p>\n

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Enrico Mantovanelli <\/strong>\u2013 Bistrot al 5 (Italy)<\/p>\n

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Lucas Vital<\/strong> \u2013 Vista* (Portugal)<\/em><\/p>\n

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Diego Duarte <\/strong>\u2013 The Yeatman** (Portugal)<\/p>\n

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Franz-Josef Unterlechner <\/strong>\u2013 Schwarzreiter (Germany)<\/p>\n

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Valeria Dell\u2019Amico<\/strong> \u2013 Il Narciso (Italy)<\/p>\n

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Martijn Wetsteijn <\/strong>\u2013 Fred** (Netherlands)<\/p>\n

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Berjen Wiling<\/strong> \u2013 Ron Gastrobar* (Netherlands)<\/em><\/p>\n

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Shaurya Manchanda<\/strong> \u2013 L\u2019Atelier des Augustins*\u00a0(France)<\/em><\/p>\n

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Leo Besnard <\/strong>\u2013 Le Lion d\u2019Or (Switzerland)<\/p>\n

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Davide Polli<\/strong> \u2013 Pramerl & The Wolf* (Austria)<\/em><\/p>\n

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Andrea de Carlo <\/strong>\u2013 Bavarie by K\u00e4fer (Germany)<\/p>\n

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A stellar jury<\/strong> composed of chefs Paolo Casagrande, Lasarte<\/strong>* (Barcelona \u2013 Spain); Rui Paula, Casa de Ch\u00e1 da Boa Nova<\/strong> (Le\u00e7a da Palmeira \u2013 Portugal); Viki Geunes, restaurant Zilte<\/strong>* (Antwerp \u2013 Belgium); Christopher Coutanceau, Christopher Coutanceau<\/strong>* (La Rochelle \u2013 France); Heinz Reitbauer, Steirereck im Stadtpark<\/strong>* (Vienna \u2013 Austria); Daniel Schimkowitsch, L.A. Jordan<\/strong> (Deidesheim \u2013 Germany); and Domenico Stile, Enoteca La Torre<\/strong> (Rome \u2013 Italy), will be responsible for selecting the finalists, bringing a diverse, European, and demanding perspective<\/strong> to the evaluation process. Flavor, creativity, technique, and passion for bluefin tuna\u2026 everything is at stake in Paris!<\/strong><\/p>\n

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The eight semifinalists<\/strong> who manage to impress the jury in Paris will join the four chefs already qualified<\/strong> from the Spanish national phase:<\/p>\n