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Jerome Bocuse
World's 50 Best
- Discipline
- Other
i. Biography
He trained at The Culinary Institute of America in 1992, where formal schooling gave shape to a career built on steadiness rather than display. That discipline carried through his work with JBI, LLC, and into the long-running responsibility that has defined Jerome Bocuse in public: Les Chefs de France at Epcot in Orlando, Florida, United States, which he has run since 1996. Over that span, the work has been less about change for its own sake than about holding a standard in place, service after service, year after year.
The Climb
Training at The Culinary Institute of America gave Jerome Bocuse a baseline that suits the rest of his record: measured, procedural, and built for continuity. His career has moved with restraint, not theatre, and that is reflected in the roles he has held. With time at JBI, LLC behind him, he took on Les Chefs de France at Epcot in Orlando, Florida, United States in 1996 and has remained there since. In that kind of tenure, the craft is management as much as cooking: keeping people aligned, details intact, and service consistent across changing conditions. Since 1993, Jerome Bocuse has also served as vice-president of the board of directors of the Bocuse d'Or USA Foundation, a role that places him on the institutional side of the trade. Alongside that board work, he runs Les Chefs de France of Les Chefs de France, carrying both governance and daily operation. The shape of the work is clear: one responsibility looks outward to the structure of the industry, the other to the rhythm of a restaurant that has to perform without interruption.
Today
He serves as vice-president of the board of directors of the Bocuse d'Or USA Foundation and continues to run Les Chefs de France at Epcot. That combination of board-level responsibility and floor-level continuity defines the present tense of his work. The emphasis is on stewardship: maintaining standards, preserving continuity, and doing the less visible labor that keeps a restaurant and an institution functioning over time.
Recognition
The quote about the Bocuse name makes plain how closely legacy, responsibility, and protection are linked in his public voice. It is not an abstract sentiment; it is a statement about inheritance and the duty to defend it. His long appointments at the Bocuse d'Or USA Foundation and Les Chefs de France read as recognition in themselves, grounded in trust, continuity, and the ability to keep both an institution and a dining room steady over time.
Profile updated July 2026
FAQ
Asked of Jerome
What is Jerome Bocuse's current role?
As of 2026, Jerome Bocuse is vice-president of the board of directors of the Bocuse d'Or USA Foundation.
Where did Jerome Bocuse train or study?
Jerome Bocuse trained at The Culinary Institute of America.
