Team USA Shines at Bocuse d’Or Americas 2024 in New Orleans
Head Chef Stefani De Palma
Originally hailing from Arcadia, California, Chef Stefani De Palma’s culinary journey is a testament to her dedication and passion for the craft. After graduating from culinary school, she moved to San Diego in 2007 to join Addison Restaurant. Starting as a Chef de Partie, De Palma quickly advanced through the ranks, holding positions such as Chef Tournant, Pastry Sous Chef, and Sous Chef. In 2016, she was appointed Chef de Cuisine, working closely with Chef William Bradley. Her leadership was instrumental in helping Addison achieve its third Michelin star in 2022.
Recently, Chef De Palma was nominated by Chef Daniel Boulud for InsideHook’s “20 Chefs to Watch in 2024.” Her significant accomplishments have earned her the prestigious position of Head Chef for Team USA at the Bocuse d’Or Americas 2024 in New Orleans.
Commis Bradley Waddle
From Redding, California, Bradley Waddle discovered his passion for cooking at the tender age of nine. His early experiences in local kitchens paved the way for his culinary aspirations. In 2021, he moved to Napa, California, to work under Chef Thomas Keller, starting as a kitchen porter before swiftly advancing to Chef de Partie.
In 2022, Bradley expanded his horizons by moving to England to work with two-Michelin-starred chef Michael Caines. His time abroad, including a visit to the 2023 Bocuse d’Or in Lyon, was invaluable in refining his skills. Bradley will join Chef Stefani De Palma as Team USA’s Commis at the Bocuse d’Or Americas 2024.
Head Coach Sebastian Gibrand
Sebastian Gibrand brings a wealth of experience to Team USA, having previously served as the team captain for the Swedish national team. His accolades include winning the Swedish TV show “Kockarnas kamp” and securing a silver medal at the Bocuse d’Or 2019. Today, Gibrand runs a successful catering and event business with his colleague Robert Sjöberg. Their culinary approach focuses on elevating individual ingredients to showcase their natural magic.
Team USA President Devin Knell
Devin Knell, Head of Research and Development for the Thomas Keller Restaurant Group, plays a pivotal role in driving innovation and culinary excellence across the group’s restaurants. Knell’s culinary journey began humbly as a dishwasher, progressing through various esteemed positions, including Executive Sous Chef at The French Laundry. He holds an Associate’s Degree in Culinary Arts from the California Culinary Academy and has been with the Thomas Keller Restaurant Group for 24 years.
Team Assistant Carson Reimer
Carson Reimer, a native of McKinney, Texas, began his culinary career at the age of 15. After attending the San Diego Culinary Institute in 2016, he worked in numerous restaurants across Dallas, San Diego, and San Francisco, including the two-Michelin-starred Saison. Reimer’s passion for local, seasonal cooking, combined with his expertise in live fire and smoke techniques, makes him a valuable asset to Team USA.
Team Assistant Alexis Wells
Pastry chef Alexis Wells, originally from Anchorage, Alaska, brings her expertise in upscale artisan desserts to Team USA. With a career rooted in competition and excellence, Wells has competed in events like the American Culinary Federation and Chaîne des Rôtisseurs. Her experience spans Michelin-starred restaurants, artisan bakeries, and high-end hotels. Now based in San Diego, she continues to innovate and excel in her field.
The Bocuse d’Or Americas 2024 in New Orleans will be an extraordinary event, showcasing the exceptional talents of Team USA. Nola Tribune is proud to cover this prestigious competition, bringing exclusive insights and live updates to our readers.
For more information and live coverage of the event, please visit our live stream and updated coverage.
(Photos Courtesy: Ken Goodman)
