5.2.2026 | Restaurants

Estonian Chefs Among the World’s Best

“They create delicious works of art,” says Emmanuel Wille, President of Bocuse d’Or Estonia.

Text Timo Huttunen
Photos Johannes Arro

The Bocuse d’Or Estonia team, from left: President Emmanuel Wille, candidate Joonas Koppel, coach Mihkel Rand, and assistant Nora Moosar.

“In many countries, food culture with centuries of tradition plays an important societal role. Estonia’s restaurant culture has risen from the decline of the Soviet era to a vibrant new era. Estonian chefs have succeeded in the Bocuse d’Or competitions—the unofficial world championships of professional chefs—standing alongside the great gastronomic nations,” says Emmanuel Wille, President of Bocuse d’Or Estonia.

Belgian-born Emmanuel Wille has lived in Estonia for decades and speaks fluent Estonian. He is currently the grand chef at Olde Hansa and has served as coach of Estonia’s Bocuse d’Or team three times, twice leading his team all the way to the finals in Lyon.

Before coming to Estonia, Wille trained as a chef and cooked at the Belgian royal palace as well as in a two-Michelin-star restaurant. He has led the kitchen at Olde Hansa for 18 years and is known by the nickname “Manu”.

In spring 2025, Wille was elected President of the Estonian Bocuse d’Or team, with the goal of reaching the 2027 finals. “The work is extremely multifaceted. I am an advisor and teacher, I develop the organisation, and I even search for sponsors. There is a lot to do, but without sponsors none of this would be possible,” Wille explains. Team meetings and training sessions take place weekly for two full years.

Bocuse d’Or is the world’s most prestigious international chef competition, held every two years in Lyon, France. The event first took place in 1987, and is named after the legendary French chef Paul Bocuse (1926–2018). Each participating country sends one chef and an assistant. The competition is known for its theatrical atmosphere, where thousands of supporters create a loud, sports-like environment.

Along with an assistant, the chef prepares complex dishes for the jury within a strictly limited time.

Emmanuel Wille has coached the Estonian Bocuse d’Or team three times, twice leading them to the Lyon finals.

Chefs as Cultural Ambassadors

Top chefs represent their countries, highlighting national ingredients and culinary skill. In Estonia, the activities are coordinated by Bocuse d’Or Estonia. The competition showcases technical mastery and creativity, while promoting the development and appreciation of gastronomy. It offers exceptional international visibility for national cuisines, ingredients, and culinary expertise.

“The competition is a platform for presenting high-level professionalism and innovation. It increases interest in different countries’ food cultures and promotes culinary tourism,” says Wille. Before the finals in France, qualifying rounds take place in Europe, the Americas, and Asia. Only 24 countries reach the final. The next final will be held in January 2027 in Lyon.

“At the highest level, gourmet cooking is an art form, just like painting. Chefs are cultural ambassadors—artists who carry their nation’s culture into the world,” Wille emphasises.

“There are three things needed for success in Bocuse d’Or: quality, quality, and quality,” Manu says with a smile.