Baja California chefs Marcelo Kizaki, Oliver Seki, Diego Vargas, Jairo Villalvazo, Antonio Mortera, and Cecilia Palma delivered an outstanding performance at the prestigious Bocuse d’Or competition in France — widely regarded as the “Olympics of Gastronomy.”

Showcasing exquisite creations made with both land and sea ingredients, the team helped raise Mexico’s international culinary standing from 24th to 17th place.

Chef Oliver Seki, of Ensenada’s Seki restaurant and a member of the Mexican team, praised the skill and dedication that led to the achievement in the competition, held this January in France. He expressed pride in working alongside lead competitor Marcelo Kizaki to present the quality and artistry of Mexican cuisine to the world.

“The level of competition was incredibly high,” Seki said. “We supported Marcelo Kizaki as the competing chef, and together we delivered great results representing Mexico. It was a true honor to bring the flavors of Mexico and Baja California to the global stage.”

The team’s presentation featured a clock-themed dish — symbolizing the passage of time — with a variety of delicately prepared proteins shaped in molds and incorporating both seafood and land-based ingredients. The entry earned Mexico its climb to 17th place in the world rankings.

“Mexican cuisine is world-class,” Seki said, “and now it’s officially ranked 17th.”

Food lovers can sample some of these award-worthy creations at Tecate’s Amores restaurant and other establishments where the participating chefs work.