Every food connoisseur from Guy Fieri to Emeril Lagasse has heard Bocuse D'or described as "the most prestigious culinary competition in the world."

Those behind the biennial event travel the globe in search of its very best chefs.

And the 11 countries partaking in the Asia-Pacific round of the competition gathered together in Guangzhou, as the southern Chinese city hosted the event for the first time.

"Being in Guangzhou is fantastic," says Stefan Stiller, president of Bocuse D'Or Asia Pacific.  "Having this event in China is extremely fantastic."

Fantastic in part because of a milestone anniversary between Guangzhou and Lyon, France, the birthplace of Bocuse D'Or.

"Lyon is the food capital of France, and Guangzhou is the food capital of South China," Stiller says about the two cities celebrating 30 years as 'partner cities.'  "We have a lot of synergy, similarities, and so there are a lot of reasons why we are here."

Also here, teams of chefs from China, Japan, South Korea, India, Sri Lanka, Thailand, Vietnam, Singapore, Indonesia, Australia, and New Zealand.

Each team prepared a plate dish (10 individual servings) of Atlantic salmon, and a platter dish of Australian veal tenderloin for the judges, who came from each of the participating countries.

Asked if the Australian team had an advantage with one of their native recipes on the menu, the team from Down Under said they like their chances of winning in any event.

"I really have confidence in Michael (Cole) and Laura (Skvor)," says Australian team leader Tom Milligan about his two hard-working chefs. "They’re doing a particularly exciting range of dishes. I think we're going all the way." In any event, five countries will move on from the Asia-Pacific competition. Three podium finishers (gold, silver, bronze), and two wild card selections will compete at the Bocuse D'Or Finale in Lyon between January 29 and January 30, 2019.