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 led by Chef Keith Pears placed 10th in the World!
TEAM BOCUSE D’OR
2025
JUDGE
ALEX CHEN
COMMIS
JOSEPH MONGILLO
CANDIDATE
KEITH PEARS
COACH
DAN CRAIG
CHEF KEITH PEArS
Leader of Bocuse d’Or Team Canada 2025-2027
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 2027 finals.
JOSEPH MONGILLO
Commis for Bocuse d’Or Team Canada 2025-2027
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!
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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.
At the 2025 World Finals our team presented
CANADA
THE WORLD IN EVERY BITE
The platter (designed by Alexander Manu - OCAD University in Toronto) presented is a homage to our Candidate’s childhood, evoking fond memories of exploring Vancouver’s Bloedel Conservatory with family. This experience of wandering through the lush gardens, surrounded by vibrant plant life, inspired the creation of this dish, which weaves together flavours and ingredients that are reflective of both the Candidate's personal history and the natural bounty of the Canadian landscape.
A key feature of this dish is the Venison Saddle, a nod to traditional Canadian foods, particularly inspired by Pemmican, a native dish that combines dried meat, fat, and berries. This dish is paired with Foie Gras, which adds a luxurious depth to the Venison, while Spring Cranberries and Maple syrup provide a natural sweetness that perfectly complements the gamey flavour of the venison. These ingredients together highlight some of Canada’s most iconic flavours—rich, hearty, and deeply connected to the land.
Further representing the region's natural bounty, Herb-Wrapped Loins and Mushrooms from the northern forests showcase the rich variety of flora and fauna that thrive in Canada's vast wilderness. The herbs used in the wrapping add both fragrance and a fresh contrast to the earthiness of the mushrooms, evoking the forested landscapes that make the region so unique.
The dish also serves as a celebration of Canada’s multicultural identity. Chef Pears’ Chinese heritage is thoughtfully incorporated through ingredients like Char Siu, a Cantonese-style barbecue pork, found in the Sesame Crusted Pie. This fusion element bridges the gap between traditional Canadian and Asian flavours, symbolizing the multicultural fabric that defines Canada. Additionally, steamed tapioca in the raviolis pays homage to both Canadian and Asian culinary traditions, creating an unexpected but harmonious contrast.
Local ingredients are further celebrated through the inclusion of Pears, Sea Buckthorn, Hazelnuts, Mustard, and Pear Ice Wine—crafted from frozen, winter-harvested Pears. Each of these ingredients is carefully selected to reflect the rich diversity of Canada’s agricultural produce. They serve as a tribute to the land that sustains the people and communities of this vast country, adding complexity and depth to the dish.
In essence, this platter not only tells a story of heritage and place but also embodies the shared experience of living in a land rich in both natural beauty and cultural diversity. It invites those who partake to experience the heart of Canada through a carefully crafted culinary journey.
Photo credit Owais Rafique Agency
