{"id":155461,"date":"2026-02-05T04:06:00","date_gmt":"2026-02-05T02:06:00","guid":{"rendered":"https:\/\/balticguide.ee\/?p=155461"},"modified":"2026-02-05T10:29:10","modified_gmt":"2026-02-05T08:29:10","slug":"estonian-chefs-among-the-worlds-best","status":"publish","type":"post","link":"https:\/\/balticguide.ee\/en\/estonian-chefs-among-the-worlds-best\/","title":{"rendered":"Estonian Chefs Among the World\u2019s Best"},"content":{"rendered":"\n

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\u201cIn many countries, food culture with centuries of tradition plays an important societal role. Estonia\u2019s restaurant culture has risen from the decline of the Soviet era to a vibrant new era. Estonian chefs have succeeded in the Bocuse d\u2019Or competitions\u2014the unofficial world championships of professional chefs\u2014standing alongside the great gastronomic nations,\u201d says Emmanuel Wille, President of Bocuse d\u2019Or Estonia.<\/p>\n

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\u2019s Bocuse d\u2019Or team three times, twice leading his team all the way to the finals in Lyon.<\/p>\n

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 \u201cManu\u201d.<\/p>\n

In spring 2025, Wille was elected President of the Estonian Bocuse d\u2019Or team, with the goal of reaching the 2027 finals. \u201cThe 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,\u201d Wille explains. Team meetings and training sessions take place weekly for two full years.<\/p>\n

Bocuse d\u2019Or is the world\u2019s 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<\/b> (1926\u20132018). 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.<\/p>\n

Along with an assistant, the chef prepares complex dishes for the jury within a strictly limited time.<\/p>\n

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Emmanuel Wille has coached the Estonian Bocuse d\u2019Or team three times, twice leading them to the Lyon finals.
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Chefs as Cultural Ambassadors<\/h2>\n

Top chefs represent their countries, highlighting national ingredients and culinary skill. In Estonia, the activities are coordinated by Bocuse d\u2019Or 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.<\/p>\n

\u201cThe competition is a platform for presenting high-level professionalism and innovation. It increases interest in different countries\u2019 food cultures and promotes culinary tourism,\u201d 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.<\/p>\n

\u201cAt the highest level, gourmet cooking is an art form, just like painting. Chefs are cultural ambassadors\u2014artists who carry their nation\u2019s culture into the world,\u201d Wille emphasises.<\/p>\n

\u201cThere are three things needed for success in Bocuse d\u2019Or: quality, quality, and quality,\u201d Manu says with a smile.<\/p>\n

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Estonia\u2019s Bocuse d\u2019Or Team 2026<\/h2>\n
    \n
  • Joonas Koppel<\/b>, candidate<\/li>\n
  • Nora Moosar<\/b>, assistant<\/li>\n
  • Mihkel Rand<\/b>, coach<\/li>\n
  • Emmanuel Wille<\/b>, president<\/li>\n<\/ul>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

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