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Paul Bocuse Fact Sheet
career centerpaul bocuse fact sheet
June 2003
Chef Paul Bocuse comes from a legacy of father-son chefs dating back to the 17th century in France.

Chef Paul Bocuse's restaurant, L'Auberge du Collonges au Mont d'Or, has firmly held onto a 3 star Michelin rating for the last thirty-seven years (since 1965). This is the highest star rating a European restaurant can receive.

Chef Paul Bocuse is a two-time Legion of Honor recipient (the highest award of recognition in the Republic of France.) The first time for the military service, the second time for his culinary achievements, the first chef in French history to be decorated with this honour. He has also been awarded the insignia of Commander of the National Order of Merit.

Chef Paul Bocuse was elected in Europe as "Chef of the Century" by Gault and Millau.

Chef Paul Bocuse heads his own private cooking school. The Paul Bocuse School of Culinary Arts, has ownership of numerous restaurants in several countries, a successful product line, has authored several cook books (which have been translated into 14 different languages) and owns his own vineyard in France.

Chef Paul Bocuse has set up a scholarship fund at the Culinary Institute of America (CIA) in Hyde Park, New York that is dedicated to providing assistance to aspiring culinarians. He is also an honour trustee of the CIA and was inducted into the college's Hall of Fame in 1989.

The state of California proclaimed March 10, 1998 "Paul Bocuse Day."

Paul Bocuse often explains how he has American blood in his veins. In 1944 he was enlisted in the First French Division at BM 24 and he was shot in Alsace and treated in an American field hospital. He received several blood transfusions of American blood. Paul Bocuse is quoted as saying "It was American blood. I can't forget on June 6, 1944, 20,000 American boys between 17 and 22, died on Normandy beaches. I probably wouldn't be here today if the Americans had not come to help. In a way the U.S. saved my life twice.

Chef Paul Bocuse is credited with being one of the five founding chefs of a "nouvelle cuisine" which hit America by storm in the 1970's and changed the face of dining on an international level. He is also the founder of the Bocuse d'Or World Cuisine Contest, the most prestigious culinary competition in the world.

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