Singaporean chef Mathew Leong has clinched a sixth-place finish at the 2025 Bocuse d’Or, the prestigious cooking competition often seen as the gastronomic equivalent of the Olympics. The gold went to France, while Denmark and Sweden rounded off the podium, snatching...
Team Singapore co-chair and coach Julien Royer instructing candidate Mathew Leong and his team during the Bocuse d’Or final.Singaporean chef Mathew Leong has clinched a sixth-place finish at the 2025 Bocuse d’Or, the prestigious cooking competition often seen as the gastronomic equivalent of the Olympics.
Leong’s platter of roe deer, foie gras, green mango and flower “dumplings” was inspired by the vibrant blooms of Singapore and the wild elegance of Nordic nature. The 30-year-old is executive chef at three-Michelin-starred Norwegian restaurant Re-Naa. Leong’s wife Jolynn Alayna Chan watches on as he prepares his kitchen ahead of the Bocuse d’Or final. PHOTO: BOCUSE D’OR SINGAPORE
Still, Ms Chan has tried to make it work. Over the past few months, she had followed him to his training facility in Norway and prepared meals – Asian food, which he describes as “fantastic” – for his 10-person team. “Back then, he was a very wild kid, very gangster. But I saw he had an interest in cooking and told him to look for me if he was serious about becoming a chef,” said the 55-year-old, who is now a private chef and part-time food and beverage consultant.
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