Former Chef De Cuisine At San Diego's Three Michelin-Starred Addison, Stefani De Palma Named Jury President Of Bocuse d'Or Americas

One of San Diego's most accomplished chefs is returning to the world's most prestigious culinary competition in a new leadership role. Former Addison chef de cuisine Stefani De Palma has been named Jury President of the Bocuse d'Or Americas 2026, organizers announced this week. The appointment comes following De Palma's tenure that included leading Team USA to victory at the Bocuse d'Or Americas selection and representing the United States at the Bocuse d'Or Grand Final in Lyon, France - widely regarded as the Olympics of cooking.

The Bocuse d'Or organization made the announcement on social media, describing De Palma's return as a full-circle moment following her remarkable competitive run.

"After representing Team USA at the Bocuse d'Or 2025 Grand Final in Lyon, following her victory at the Americas Selection, Chef Stefani now returns to the competition in a new role: Jury President of the Bocuse d'Or Americas in New Orleans," organizers wrote.

Created in 1987 by legendary French chef Paul Bocuse, the Bocuse d'Or is considered one of the most demanding and prestigious culinary competitions in the world. Held every two years in Lyon, France, the event brings together elite chefs from around the globe who compete under intense pressure, creating elaborate dishes judged on technique, execution, presentation, creativity, and flavor.

As Jury President of the Americas qualifying competition, De Palma will oversee the culinary evaluation process as teams from eight countries compete for a coveted spot at the Bocuse d'Or 2027 Grand Final. Participating nations include Argentina, Brazil, Canada, Chile, Colombia, Ecuador, Mexico, and the United States.

The competition will take place July 25-26 at the Ernest N. Morial Convention Center in New Orleans as part of the Louisiana Restaurant Association Showcase.

For San Diego's culinary community, the appointment marks another milestone in the career of a chef whose professional development was closely intertwined with Addison's rise from acclaimed fine dining restaurant to international culinary destination.

A California native and graduate of Le Cordon Bleu, De Palma joined Addison at just 19 years old and spent nearly 15 years climbing through the ranks of the restaurant's kitchen. Over the course of her tenure, she served in numerous positions, including pastry chef, chef de partie, chef tournant, pastry sous chef, sous chef, and ultimately chef de cuisine.

In 2016, at age 27, she was promoted to chef de cuisine, becoming one of the key leaders responsible for executing chef William Bradley's ambitious vision. During her time in that role, Addison achieved a series of historic milestones, culminating in the restaurant earning three Michelin stars in 2022 - a distinction that remains unmatched in San Diego County.

Just weeks after Addison secured its third Michelin star, De Palma announced her departure from the restaurant, describing the achievement as "the cherry on top" of an extraordinary chapter in her career. That decision ultimately opened the door to an entirely different challenge.

After leaving Addison, De Palma joined Team USA's Bocuse d'Or training effort in Napa Valley, dedicating herself full-time to competition cooking through the Ment'or Foundation, the nonprofit organization founded by culinary icons Thomas Keller, Daniel Boulud, and Jérôme Bocuse to develop American culinary talent for international competition.

Her commitment paid off in June 2024 when she led Team USA to a gold-medal victory at the Bocuse d'Or Americas in New Orleans. Months later, she represented the United States at the Bocuse d'Or Grand Final in Lyon, joining a select group of American chefs who have competed on the world's biggest culinary stage.

Now based in Napa Valley, De Palma continues to build her reputation as one of the country's most respected culinary talents while remaining closely associated with one of San Diego's greatest fine-dining success stories.

Her appointment as Jury President places her in a position typically reserved for highly accomplished competition veterans and further solidifies her standing within the international culinary community.

The 2026 Bocuse d'Or Americas will challenge chefs to prepare elaborate dishes centered around halibut, shrimp, tomatoes, corn, beef ribeye, brisket, sweet potatoes, and coffee while showcasing the culinary identity of their home countries. The top five teams will advance to the Bocuse d'Or Grand Final in Lyon in 2027.

For De Palma, it represents a return to the competition that helped transform her from one of San Diego's most accomplished chefs into one of the most respected culinary competitors in the world.

Originally published on June 5, 2026.