In the world of food, the Bocuse d’Or is the equivalent to the Olympics, bringing the best chefs from around the globe to compete in what is described as the most prestigious and demanding cooking competition on earth. As the World Cup of cookery talents, the biennial event brings together 24 of the world’s best to compete for the highest distinction in a chef’s career. Canada has been sending our national culinary athletes to the competition since its inception, starting with Jamie Kennedy in 1987. This year, our national culinary team is led by Chef Keith Pears!
TEAM BOCUSE D’OR
2024
JUDGE
ALEX CHEN
COMMIS
JOSEPH MONGILLO
CANDIDATE
KEITH PEARS
COACH
DAN CRAIG
PASS TO THE FINALS
Fill the form below to access the finals (your Pass grants access to the SIRHA tradeshow Jan 23-27 and to the competitions)
OFFICIAL OUTFIT
Wear team canada's official outfit and show your spirit in the stands!
CLOSING PARTY
Book your ticket to celebrate with the entire Canadian delegation, right after announcement of the results on Jan 27, 2025.
Photo credit Owais Rafique Agency
CHEF KEITH PEArS
Leader of Bocuse d’Or Team Canada 2023-2025
Hailing from Vancouver and born into a family of chefs, Keith was destined to become immersed in the culinary field from a young age. After enrolling in culinary school at the age of 19, Keith quickly developed his skills in the kitchen and worked his way up the ranks throughout the years to master his craft. In 2017, he moved to Toronto to take on the title of Executive Chef at Delta’s flagship hotel. There, Keith played an instrumental role in shaping the hotel’s culinary excellence through his limitless creativity before opening Toronto’s first W Hotel. He was recently appointed Executive Chef at Accencis Group. By winning the Bocuse d'Or National Selection, Chef Keith Pears was elected leader of the Canadian Team and is currently preparing for the 2025 finals.
JOSEPH MONGILLO
Commis for Bocuse d’Or Team Canada 2023-2025
Originally from Marham, ON, Joseph Mongillo makes history as the youngest contestant and winner of the Food Network Christmas Cookie Challenge. Currently studying for an Honours Bachelor of Commerce Degree in Culinary Management at George Brown College, we are proud to count of Joseph’s passion for food and feed his affection for competition. Watch out world, you haven't heard the last of chef Mongillo!
meet the support team
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ALEX CHEN
Coach & Judge
Candidate Bocuse d’Or 2013 -
Alexander Manu
Resident Conceptual Designer
OCAD University -
ALVIN LEUNG
Coach
Judge Bocuse d’Or 2023 -
ANDREW SPRINGETT
Oficial Team Member
Bocuse d’Or 2003 -
BRUNO MARTI
Coach
Judge Bocuse d’Or 2015, 2013, 2011 -
Danijel - DACHA Markovic
Official Team Member
Elora mill Hotel and Spa -
DAN CRAIG
Head Coach
Westin Harbour Castle -
Gaurav Rajput
Official Team Member
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Ikomang Suardana
Official Team Member
-
JASON BANGERTER
Coach
Relais & Château Langdon Hall -
JEAN-PIERRE CHALLET
Oficial Team Member
-
JOHN PLACKO
Official Team Member
Candidate Bocuse d’Or 1989 -
LAURENT GODBOUT
Coach
Candidate Bocuse d’Or 2015 -
LISA ALEXANDER
Official Team Member
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MANUEL PANFILI
Official Team Member
SAIT -
Marc Lepine
Official Team Member
Atelier -
MATTEW TAI
Official Team Member
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NORMAND LAPRISE
Coach
Relais & Château Toqué -
Rahil Rathod
Official Team Member
Edmonton Expo Centre -
SAMUEL SIROIS
Coach
Candidate Bocuse d’Or 2023 -
SEBASTIEN REMILLARD
Official Team Member
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SCOTT JAEGER
Coach
Bocuse d’Or candidate 2007 -
TREVOR RITCHIE
Coach
Candidate Bocuse d’Or 2019 -
Vishal Dandekar
Official Team Member
WHAT IS BOCUSE D’OR?
Created by Paul Bocuse and Albert Romain in 1987, the initial mission of the competition was to help get chefs out of the kitchen and into the limelight. The culinary competition is known to demand the highest standards of excellence, two years of training and a solid team to impress the Michelin star judges.
Every two years, the best talents in the culinary arts are elected to represent their country, showcase their skills, creativity and food mastery in one of four pre-qualifying events. Following the semi-finals, only 24 move forward to the finals in the French culinary capital of France, Lyon, home of the Pope of French cuisine. Taking place at the SIRHA, an international trade exhibition, the five-and-a-half-hour culinary battle is the pinnacle test. Under the critical eye of 24 international judges – one from each country represented - and thousands of fevered international food industry supporters and revered chefs, la crème-de-la-crème compete in an intense display of their art. Armed with the hope to bring home the most sought-after trophy in gastronomy, each team creates a perfectly plated fish as well as a meat dish on a specially designed platter.
Each team is judged on taste, presentation, creativity, innovation, composition, and service practicality. The kitchen jury also awards points for non-wastage and sustainability as well as for hygiene, methodology, preparation, technique, and organization.
