AM

ANGUS MCINTOSH C H E F C A N D I D AT E

ALEX ARMER COMMIS

COREY SIEGEL T E A M C A P TA I N

IF THE DIVINE creator

has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.

FER NAN D PO I NT

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HISTOIRE of the Bocuse d’Or

PAUL BOCUSE Renowned chef and restaurateur

Born in Collonges-au-Mont-d’Or, France, Paul Bocuse (1926-2018) came from a lineage of restaurateurs and took over his family’s struggling hotel-restaurant in 1959 near Lyon.

Bocuse gained prominence for introducing nouvelle cuisine, emphasizing lightly cooked vegetables, minimal use of fats in dressings and sauces, and elegant presentation. His departure from traditional culinary norms earned his restaurant a prestigious three-star rating from Guide Michelin.

Bocuse’s culinary innovation resonated with a new generation of chefs, leading to the widespread adoption of nouvelle cuisine in France and the United States. He left a lasting legacy through his students, including the renowned chef Eckart Witzigmann. Bocuse’s influential books, such as “La Cuisine du marché” (1976) and “Toute la cuisine de Paul Bocuse” (2011), documented his approach to nouvelle cuisine.

Paul Bocuse’s transformative influence on gastronomy endures, as his lighter and artfully presented style of cooking revolutionized culinary practices and continues to inspire chefs worldwide.

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ANGUS MCINTOSH Chef Candidate

Angus McIntosh is a distinguished private chef known for his culinary expertise and unwavering commitment to excellence, with a strong foundation in classic French gastronomy and a passion for creating exceptional dining experiences.

McIntosh previously served as executive chef at The Farm at Brush Creek Ranch in Saratoga, Wyoming. Embracing the farm-to-table concept, he infused his cuisine with a modern flair and a whimsical array of Americana favorites. His culinary creations showcased ingredients all grown and raised onproperty, including Brush Creek’s renowned 100% American Wagyu Beef and a variety of greenhouse produce. His meticulously crafted four- and seven-course culinary journeys highlighted McIntosh’s creativity an attention to detail.

One of McIntosh’s most significant achievements is having been part of Chef Thomas Keller's esteemed team at the French Laundry in Yountville, California. In this fast-paced environment, he sharpened his ability to deliver high-quality food without compromising taste or presentation.

Other notable highlights of chef McIntosh's career include competing in the 2015 USA selection finals of the prestigious Bocuse d'Or, cooking for musicians Rod Stewart and Cyndi Lauper during their 2018 North American Tour, and, in 2019, catering the wedding of the high-profile couple Karlie Kloss and Josh Kushner. His career has taken him around the world, from conducting Wagyu breeding research in Kyoto, Japan in 2019 to serving as a Krug Champagne Ambassador during the Single Ingredient Trip in India in 2020.

McIntosh’s singular culinary experiences showcase his dedication to the craft and his commitment to understanding and pushing the boundaries of culinary excellence.

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PHOTO

We can use a photo we have here, or if a new one is captured, we can use that instead.

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AL EX ARMER Commis

Alex Armer, an 18-year-old aspiring young chef, discovered his passion for cooking while preparing meals for his family and friends at home. Inspired by healthy eating and his love for the culinary arts, he established his own successful meal prep and catering business, “Succulence,” in his hometown of Bristow, Oklahoma, at the age of 16.

Motivated to further his culinary education, Armer enrolled in the Culinary Institute of America in Napa Valley, California, after high school. Currently completing his 3rd semester, he is honing his skills during an externship at the prestigious Seabrook Island Club in South Carolina.

Through his early CIA connections and mentorship, Armer was introduced to the Bocuse d’Or competition and eagerly embraces the opportunity to showcase his talent on this international stage.

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COREY SIEGEL Team Captain

As a student, Corey Siegel was a serious member of the American Culinary Federation (ACF); as time progressed, Siegel began professionally training at the Culinary Institute of America (CIA) in 2008.

Siegel spent his spare time at the CIA working at Westchester Country Club, located in Rye, NY. Siegel’s dedication to his education and personal development in the industry, earned him the Northeast Regional Student Chef of the Year award from the ACF in 2010.

Within the same year, Siegel joined the culinary team at The Greenbrier in West Virginia. There, enrolling in the resorts’ intense three-year apprenticeship program, Siegel met the man who would change the course of his career — the apprenticeship overseer and later, mentor, Chef Richard Rosendale, CMC. Proving an impassioned student, in 2011, Rosendale selected Siegel as his Commis for the Bocuse d’Or USA Finals, winning the January 2012 competition.

Throughout Siegel’s senior apprenticeship year, he and Rosendale devotedly trained for the January 2013 Bocuse d’Or competition held in Lyon, France. The duo trained under the guidance of Thomas Keller, Daniel Boulud, Jerome Bocuse, and additional world-renowned chefs; they finished 7th in the world.

At age 22 Corey Siegel amassed over 15 medals from national and international competitions behind his name and had become the youngest ACF Culinary Team USA member in history. The team since earned 2 gold medals at the 2014 Culinary World Cup in Luxembourg, first place at the 2015 American Culinary Classic and 3 gold medals at the 2016 Culinary Olympics in Erfurt, Germany.

After transitioning through several highly acclaimed country clubs, present day, Siegel is the North American Director of Culinary Development for Electrolux Professional.

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T HE M E

C ALIFORNIA COASTA L America’s Diverse, Innovative Ways There isn’t a single dominant thread that weaves together America’s culture and cuisine. Yet, one prevalent aspect is the diverse and innovative ways in which various cultures have converged, influencing one another to craft exceptional and flavorful dishes.

These culinary creations reflect the extensive history and traditions embedded in American cuisine.

From Louisiana’s Cajun and Creole flavors to the Tex-Mex delights of the Southwest, and from the soulful cuisine of the South to the fusion foods found in coastal cities, America’s culinary diversity weaves a narrative of immigration, adaptation, and cultural exchange. Nowhere is this narrative more vividly illustrated than along California’s coastline.

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TH EM E O N A PLATE

Composition of Summer Squash and Sweet Corn

Sweet Corn Raviolo

Piperade, Warm Pistachio Jus

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TH EM E O N A PLATTER

STA RT ER

Braised Snake River Farms American Kurobuta Pork Collar

Jerusalem Artichoke Crisp and Pickled Celtus

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TH EM E O N A PLATTER

MA I N

Snake River Farms American Kurabuta Pork Rack with Cornbread and Sausage

Brussels Sprouts with Toasted Pine Nuts and Humboldt Fog Sage Cream

Roasted Baby Golden Beets with Sour Apple and Preserved Horseradish

Whole Grain Mustard Jus Gras

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SPEC I A L T H A N KS

Thank you to the judges and to Ment’Or for your time and consideration

Thank you to Snake River Farms, The Chef’s Garden, and Farmer Lee Jones for supplying us with the highest quality produce

Thank you to our sponsors:

Michael and Tracy Bollag Family

Robb and Libby Crumpton Family

Jake and Kristen Wurzak Family

Zack and Marissa Mayer Family

Chefs Jason & Tyler and everyone at Truffle Shuffle

In memory of Kendall Wayne Ross

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