SIRHA LYON 23-27 JANUARY 2025 Eurexpo Lyon

Sirha Lyon is the world reference event for food service and hospitality. It is the point of meeting, passage, and obligatory sharing for all the participants in this environment. Its visitors come to discover, be inspired, and ponder about the profession and the opportunities of today and the future because Sirha Lyon brings together in a single physical space innovation, visions, exchanges of knowledge, and significant competitions for everyone to integrate the new concepts of an infinite ecosystem.

The 21st edition of Sirha Lyon closed in January after bringing together nearly 210,000 professionals over five days.

The level of exchanges, business, and encounters generated by Sirha Lyon this year confirms its position as the largest all-encompassing Food Service event worldwide and its economic power regarding the sector. By highlighting the professionals' great dynamism and innovations, Sirha Lyon paves the way for a perpetually evolving sector faced with significant international, ecological, and technological challenges. The hotel industry, catering and food decision-makers, buyers, and chefs ensured Sirha Lyon 2023 was an edition overflowing with vitality, whether in the event's aisles, on the discussion stages, or in the French and international competitions

The next Eurexpo in Lyon will happen from January 23 to 27, 2025.

"The results, audiences, and volumes of activity at Sirha Lyon- run by GL events, place it at the summit of the great worldwide Food Service events. It is a unique fixture in the world, integrating the values of the two grand finales of the Bocuse d'Or and of the Pastry World Cup as well as the major economic challenge, cooking, and food sector managers." Olivier Ginon, President of GL events, stated.

The site of international meetings, transmission, demonstrations, and tasting sessions, the 14 international pavilions were an unprecedented success. In a hard-working and friendly climate, they won over the professionals on a quest for new gastronomies. With a staging characteristic of their country, the Saudi Arabian pavilion - their first participation at Sirha Lyon - offered a spectacular immersive journey on 320 sq m into the heart of the largest country in the Middle East.

© Julien Bouvier

Photo by Bocuse d'Or France Winners

"I came here humbly to be inspired by those chefs," explains Dominique Crenn, Honorary President of this edition. "I loved that there were so many countries and cultures, and they all told us their story, not one of the others. The children who watched the Bocuse d'Or now say, 'I can also be there; I also have a story to tell.' "

Dominique Crenn, originally from Brittany, began her culinary apprenticeship in 1988 in San Francisco at Jeremiah Tower and Mark Franz's restaurant, Stars. She became Indonesia's first woman executive chef when she worked at the Intercontinental Hotel in Jakarta. In 2009, upon her return to San Francisco, she was awarded her first star while working at Luce. Her dream came true in 2011 when she opened the restaurant Atelier Crenn where she expressed a contemporary ode to cuisine. In 2018, she became the first woman to receive three Michelin stars in the United States. The perfect embodiment of the values of international opening, feminism, excellence, and modernity in cooking, Dominique Crenn is the ideal chef to be the Honorary President of the Bocuse d'Or Grand Finale.

Sources: SIRHA Lyon France & Bocuse d'Or France

Crenn, Honorary President

Photo by Nicole Dort