Jérôme Bocuse

French chef and entrepreneur, a leading figure in the culinary industry, operating restaurants in France, Japan and the USA.

In 2015, Jérôme Bocuse (son of Paul Bocuse) took over Restaurants and Brasseries Bocuse alongside Paul-Maurice Morel. A former water ski champion and amateur racing driver, he brings the same competitive spirit to both sport and the kitchen.

He moved to the United States to see the world and continue his studies, gradually taking the helm of the restaurant division his father founded. For twenty years now, he has carried French gastronomy across the Atlantic, serving more than 2,000 guests a day, with his onion soup and escargots among the signature dishes patrons return for.

Alongside chefs Daniel Boulud and Thomas Keller, Jérôme supports the Ment'or Foundation, which nurtures culinary excellence in the next generation of chefs. He also presides over SIRHA and the Bocuse d'Or, carrying his family's legacy forward.