31
COMMIS: SOFIA CABRERA COACH: TOEL FALERO
After completing his studies at the Institut Gato Dumas in Montevideo, Uruguay, Lucas Rodriguez began his career in gastronomy when he was just 19. He quickly focused on the Bocuse d Or and put much effort and energy into achieving his goals of representing his country in the grand finale of the Bocuse d Or in Lyon. His philosophy? A respect for seasonal products, highlighting their flavours, and reproducing their visual aspect in the plate. Lucas is driven by a desire to constantly progress and innovate, and his cooking draws on French cuisine influences.
URUGUAY
PIZZA: WITH OR WITHOUT PINEAPPLE? With, always!
WHEN YOU ARE NOT IN YOUR KITCHEN, WHERE CAN WE FIND YOU? On a football pitch
THE IDEAL MEAL FOR A ROMANTIC DINNER? Salmon, asparagus, bourgeon confit and white butter
LUCAS RODRIGUEZ
SEPTEMBER 27TH
KITCHEN N° 2 BEGINNING OF THE TESTS 08h13 TAKE-AWAY TASTING 13h08 PLATTER TASTING 13h43
4 PARTICIPATIONS 2009 2011 2017 2021
URUGUAY & THE BOCUSE D OR