INTERNATIONAL
SOUS VIDE DAY 2025

January 26, 2025


A global celebration of culinary innovation and community.

A CELEBRATION OF GLOBAL CULINARY INNOVATION

We celebrated our 8th Annual International Sous Vide Day, taking place in three cities across the globe in North America, Asia, and Europe. Chefs and industry leaders engaged in thought-provoking discussions and demonstrated culinary skills that showcased the unparalleled art of sous vide cooking. Guests were captivated by innovative cocktails, rich flavors, and exceptional cooking techniques that make sous vide an unforgettable culinary experience.

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THE ORIGINAL

Every January 26th—International Sous Vide Day—we celebrate the birthday of Dr. Bruno Goussault, Cuisine Solutions’ chief scientist and the founder of modern sous vide. Dr. Goussault has taught more than 80% of the world’s three-Michelin-star chefs, and his groundbreaking research has fundamentally changed the culinary world.

Miami, Florida

This year’s North America event took place at the stunning Diplomat Beach Resort in Miami. Set on a picturesque patio overlooking the ocean, this luxury venue is renowned for its breathtaking views and prime location on Hollywood Beach. Attendees enjoyed exclusive sous vide demonstrations and tasted culinary creations, all while soaking in the ocean breeze. Guests joined us for a celebration of innovation and flavor at one of the region’s most iconic resorts. Attendees immersed themselves even further in the vibrant Miami culinary scene with our curated, self-guided sous vide food tour.

Exclusive to our Miami event: Innovation Day took place on January 27th at the same location – click below to learn more!

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Experience the Art of Cryo Cocktails with Phil Wills, Co-Founder, Spirits in Motion!
Renowned mixologist Phil Wills hosted an exclusive mixology demo. Guests experienced a blend of creativity, science, and unforgettable taste with cryo cocktails featuring bold flavors like blood orange, ube, and pineapple.
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Phil Wills has been in the bar/restaurant business for over 20 years. He is the current owner/partner of The Spirits in Motion, a nationally recognized bar and beverage consultancy.

He has worked in all types of locations from your corporate restaurants, small local bars, major night clubs, to your craft bars and high-end mixology establishments. He was involved in flair bartending for over 10 years. These have led to Phil being featured in multiple conference engagements such as Bar & Restaurant Expo, Vibe Conference, The Flavor Experience, and Tales of the Cocktail. Phil has been featured in multiple media outlets and talk shows/morning shows across the U.S. creating cocktails. Also, currently one of the Bar Experts/Mixologist on the highly rated TV Show Bar Rescue being utilized to deliver revenue generating cocktail programs for failing establishments.

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Bangkok, Thailand

This year’s Asia event took place at the charming Love Me Tender restaurant in Bangkok. With its intimate ambiance and signature à la plancha style, guests enjoyed exclusive sous vide culinary creations and the chance to mingle with chefs and industry leaders from across the region. This was an unforgettable celebration of the art of sous vide at this intimate bistro in the heart of Bangkok.

Lyon, France

This year’s Europe event took place at the prestigious Restaurant Gastronomique Christian Têtedoie in France. Celebrated for its exquisite French cuisine and breathtaking hilltop views, this fine dining destination is helmed by Michelin-starred chef Christian Têtedoie. With its perfect blend of modern culinary techniques and traditional flavors, the restaurant sets the ideal stage for a sophisticated celebration of sous vide artistry. Guests enjoyed exclusive demonstrations, networked with industry leaders, and savored gourmet creations, making this an unforgettable event.

Introducing our 2025 Sous Vide Ambassadors


JOSÉ BAILLY

Originally from a small village in Brittany, José Bailly decided at the age of 15 to become a chef. In 1998, he began a traditional apprenticeship, combining school and work with his apprenticeship master. After graduating, he joined the French army out of conviction, but his budding passion for cooking caught up with him. He returned to his first love, cooking, and left Brittany for Paris. With a thirst for learning, he worked in Michelin-starred Parisian establishments, then to leading brasseries to broaden his knowledge and skills.

Life's opportunities then led him to the south of France and Savoie, where he continued his training in some fine Michelin-starred establishments. He worked his way up through the ranks of a brigade until he was given the opportunity to become head chef. Graduated from CREA in 2018, a Michelin-starred French chef since January 2019, and a member of the Académie Culinaire de France since 2021. Still as passionate and in love with his profession, José Bailly is happy to pass on his knowledge and bring pleasure to his guests.

ERIC BARALE

Eric Barale was born in Toulouse in the Western South of France. In 1980, at 16 years old, he enters into the culinary school of Toulouse for 2 years where he obtained his first culinary diploma.

Immediately after, he left for Paris where he began working in one of the famous luxury hotels, the “Hotel Concorde La Fayette”. During the next 10 years he continued progressing within his trade, by working in various different luxury “Relais Chateaux” hotels and famous restaurants in France, Monaco, Switzerland and Italy, most of these restaurants with stars in the “Michelin Guide”.

In 1990 he entered into teaching and taught the culinary technical with the Young French Students and at the same time he resumed his studies where he obtained a Master Diploma in culinary and various others certification in new cooking technology like Sous Vide and food safety.

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In 1999 He decided to leave France to join “Silversea Cruises” as Executive Sous Chef, and in 2000 he has been promoted to Executive Chef.

In 2003 he joined the Oceania Cruises team as Executive Chef for the opening of the first ship the M/S Regatta then a year later he has launched the M/S Insignia and the M/S Nautica and he is very proud to be part of this fantastic adventure.

In 2009 Eric Barale was promoted to Culinary Director with the addition of Regent Seven Seas the new sister’s company of Oceania Cruises.

His passion for the fine cuisine and perfection is never satisfied and Eric is always looking for the best food, the best method, the best technique to always bring innovation to the company who has been rated many times “The Best Food at Sea”.

Eric Barale is also a proud member of the prestigious association “Maitres Cuisiniers de France” (Master Chef of France) USA delegation promotion 2010.

Today Eric Barale is the Vice President Culinary for the Apollo Group and oversee the entire culinary operation.

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