About Jérôme Bocuse
In 2015, Jérôme Bocuse, son of Paul Bocuse, took over the Restaurants and Brasseries Bocuse alongside Paul-Maurice Morel. A former water ski champion and amateur racing driver, Jérôme is passionate about both sports and cooking.
He moved to the United States to explore the world and further his studies, gradually taking charge of the restaurant division founded by his father. For the past 20 years, he has represented French gastronomy, serving over 2,000 patrons daily. His signature dishes in the U.S. include onion soup and escargots.
Jérôme also collaborates with chefs Daniel Boulud and Thomas Keller through the Ment’or Foundation, which inspires culinary excellence in young professionals. Additionally, he is the president of SIRHA and the Bocuse d’Or, continuing his family’s legacy.
