After more than five hours of cooking, Ørjan Johannessen and his team took the gold for Norway. The United States came second, while Sweden won the bronze medal.
"Everything came good on the day of the competition," the 29-year-old Johannessen told news agency NTB. "There was very little to separate the top three countries."
At total of 24 chefs competed in the prestigious competition in which contestants are expected to "demonstrate creativity, spontaneity and the mastery of their art."
This year contestants were asked to prepare a guinea fowl dish alongside a fish and vegetable recipe using fario trout.
The competition takes place in front of a live audience of 2,500 people, including hundreds of food critics and writers, with a panel of experts selecting the winner.
Ørjan Johannessen works as a chef at Bekkjarvik Gjestgiveri, in Austevoll, an archipelago in south-western Norway.
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The multiple award-winning chef was flanked in Lyon by his commis, or assistant, Jimmy Øien, and trainer Odd Ivar Solvold.
Johannessen follows in the illustrious footsteps of previous Norwegian gold medal winners Bent Stiansen (1993), Terje Ness (1999), Charles Tjessem (2003) and Geir Skeie (2009).