Bocuse d’Or Team Canada: Showcasing Canadian Culinary Excellence to the World
The Bocuse d’Or is the most prestigious culinary competition on the planet—often called the Olympic Games of gastronomy. Every two years, 24 of the world’s top chefs converge in Lyon, France, to compete for the highest honour in their profession.
Since 1987, Canada has proudly sent its best to represent our country on this global stage, beginning with the trailblazing Jamie Kennedy. In 2025, under the leadership of Chef Keith Pears, Team Canada placed 10th in the world, cementing our place among the global culinary elite.
More than a competition, the Bocuse d’Or is a powerful international platform to promote Canada’s rich terroir, top culinary talent, and world-class producers. As our national culinary team competes on the world stage, they help position Canada as a must-visit destination for food lovers and gastro-tourists alike.
Through Chefs Canada, we are not only building a world-class team—we are proudly sharing the story of Canadian cuisine with the world.
TEAM BOCUSE D’OR
2026
National Culinary Athlete: Chef Keith Pears
Commis: Joseph Mongillo
Coach: Chef Dan Craig
Judge: Chef Alex Chen
BECOME A MEMBER
Whether you’re a Chef, Pastry Chef, cook, sommelier, mixologist, restaurateur, or a foodservice professionals, you can register for a free membership. It will grant you access to exclusive offers and social events, you will receive paid opportunities, and by accepting to receive our newsletter and sample packages you will help our National Culinary Team raise funds.
WHAT IS BOCUSE D’OR?
Founded in 1987 by culinary legend Paul Bocuse and Albert Romain, the Bocuse d’Or was created to bring chefs out of the kitchen and into the global spotlight. Today, it is the most prestigious and rigorous culinary competition in the world—revered for its intensity, high standards, and ability to transform careers.
Held every two years in Lyon, France, the competition brings together 24 of the world’s top culinary athletes, each having qualified through one of four regional semi-finals. These chefs represent the very best of their nations—masters of technique, flavour, and innovation—competing in a five-and-a-half-hour live cooking battle under the eyes of thousands of spectators and a panel of 24 Michelin-starred judges.
Teams are tasked with producing two dishes: a perfectly plated fish course and a showstopping meat platter, both prepared with surgical precision, bold creativity, and deep respect for culinary heritage. Judging criteria include taste, presentation, originality, sustainability, technical skill, and kitchen organization.
More than a competition, the Bocuse d’Or is a celebration of global gastronomy—and a defining moment for the chefs who dare to take the stage.
