Paul Marcon: An Exceptional Chef Crowned at the Bocuse d’Or

Paul Macron in a Michelin-starred restaurant

On January 27, 2025, Paul Marcon made culinary history by winning the 20th edition of the Bocuse d’Or, this "world cup of cooking" that inspires the greatest chefs. This 29-year-old, son of the legendary Régis Marcon, a three-Michelin-starred chef and winner of the 1995 Bocuse d’Or, offered France an unprecedented father-son double victory. But it’s not just a family story: Paul Marcon is much more than the worthy son of his father. He is a fierce competitor, a nature lover, and a craftsman of taste, asserting himself with a unique vision.

A Childhood at the Heart of Auvergne’s Flavors

Paul Marcon grew up in Saint-Bonnet-le-Froid, a village in Haute-Loire where gastronomy is a family tradition. Born on July 10, 1995, he is the youngest of four siblings. From childhood, cooking played a central role in his life. His father, Régis Marcon, fondly recalls: "He loved putting on the chef’s hat, making pancakes for breakfast, and asking a thousand questions." Yet, his father never tried to push him in this direction: "He had to find his own motivation."

Early on, Paul showed a competitive spirit and a desire to challenge others. In 2010, he entered a hospitality school and began participating in culinary competitions. At just 16, he signed up alone for his first regional competition. A beginning that laid the foundation for a journey marked by rigor and passion.

The Journey of a Fierce Competitor

As early as 2017, Paul Marcon won the gold medal at WorldSkills France, an international competition rewarding the best talents in various trades. This victory opened doors for him and provided valuable experience to face the Bocuse d’Or, a competition he describes as a "childhood dream." Two years of intensive training, both physical and mental, were necessary to reach this level of excellence.

With a close-knit team, including his commis Camille Pigot, herself named best commis 2025, and the support of chef Christophe Quantin, best craftsman of France, Paul put all the odds in his favor. Every gesture, every preparation was rehearsed like a choreography. For him, the Bocuse d’Or is not just a culinary competition: it’s a discipline akin to high-level sports. A marathon runner in his spare time, Paul likes to compare the competition to a match where you "always want to beat Brazil."

A Victory at the Bocuse d’Or: Tradition and Innovation

During the final, Paul impressed the jury with sublime and technically flawless creations. In 4 hours and 40 minutes, he presented a dish centered around celery, meagre, and lobster. Then, in 5 hours and 30 minutes, he crafted an exceptional platter featuring venison, foie gras, and tea. The result? Spit-roasted venison stuffed with foie gras, accompanied by meticulously crafted garnishes.

This "structured and precise" cuisine perfectly reflects Paul’s spirit. Inspired by nature, he draws from the riches of Auvergne, like his father, while adding a modern touch. "Nature is my greatest source of inspiration. It allows me to anchor my cuisine in a French identity," he confides.

Jérôme Bocuse, son of Paul Bocuse and president of the competition, praised this performance by declaring: "After Régis, here comes Paul. The Marcon family story joins that of the Bocuse d’Or."

Back in the spotlight! A few hours after his triumph at the Bocuse d'Or, Paul Marcon shares his experience on France 3. 'It was an intense marathon, but every effort was worth it,' he says with emotion
Back in the spotlight! A few hours after his triumph at the Bocuse d’Or, Paul Marcon shares his experience on France 3. ‘It was an intense marathon, but every effort was worth it,’ he says with emotion

A Father-Son Relationship Marked by Excellence

While Régis Marcon paved the way, Paul was determined to forge his own path. "My father taught me the importance of humility and hard work, but I wanted to prove that I could succeed on my own," he explains. Régis, for his part, admits to having been "tough but fair" with his son: "I didn’t want him to embarrass himself in competitions, for his sake and maybe a little for mine too."

Despite this demand, Paul has always seen his father as a benevolent guide, whom he consults occasionally but without making him an exclusive mentor. "The desire to do well is there, but it’s skewed by our relationship," Régis confides. Yet, the father’s pride is evident. Seeing his son win the Bocuse d’Or, he concludes: "The circle is complete."

Paul Marcon and… Another Paul Marcon?

The name Paul Marcon also evokes a completely different field: rugby. Born the same year, Paul Marcon, a rugby league player, plays as a winger and is also the son of a great name, Serge Marcon, a former French international. These two Pauls share a fascinating link: that of a demanding family heritage and a quest for excellence in very different disciplines. Where one dominates the fields, the other reigns in the kitchen. And both embody the same determination to shine by their own merit under the colors of France.

A Starry Future for Paul Marcon

With this victory at the Bocuse d’Or, Paul Marcon not only honors his name. He opens a new era for French gastronomy. Now a chef in the kitchens of Maisons Marcon, he has proven that he can combine tradition and innovation, rigor and creativity.

But Paul does not intend to stop there. Pragmatic, he confides: "You have to savor it, but quickly come back down to earth and return to work." With his competitor’s mindset, it is certain that this is only the beginning of a career marked by new stars.

Between Saint-Bonnet-le-Froid and the heights of world gastronomy, Paul Marcon is a name to remember, synonymous with excellence and passion.

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