Canada's road to the Bocuse d'Or

Canada's Bocuse d'Or National Selection took place on 7 April 2025 during the Restaurants Canada Show in Toronto.

Organized by Chefs Canada, the competition brought together four candidates competing for the opportunity to become Canada's National Culinary Athlete. During a live cooking challenge, candidates were required to complete two demanding tests within a five-hour timeframe: a duck ballotine featuring corn-fed duck, Rougié foie gras and duck sauce salmis, and a platter built around lamb saddle.

A selection of mandatory ingredients, including culinary cream, butter, veal glace, chicken stock, sardine garum and black winter truffles, further challenged the competitors' creativity and technical skills.

Results of the National Selection

At the conclusion of the selection, Keith Pears was chosen to represent Canada in the next stage of the Bocuse d'Or cycle. A highly respected chef on the Canadian culinary scene, Keith will lead Team Canada as its National Culinary Athlete throughout the current cycle. Canada has participated in the Bocuse d'Or since 1987 and continues to use the competition as a platform to showcase Canadian talent, products and culinary excellence on the international stage.

The American Continental Selections for the Bocuse d'Or took place on the 26th of July, 2026, in New Orleans. Canada was one of 8 teams to compete for one of the 5 qualifying places to the Grande Finale.

Candidate Keith Pears and Commis Joseph Mongillo performed outstandingly, earning the silver medal and therefore coming second on the podium. This earns team Canada a qualifying spot to the Grande Finale in January 2027!