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 the amazing Keith Pears!

CHEF KEITH PEARS
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Born and raised in Vancouver, Keith Pears was born into a family of chef’s and was destined to become immersed in the culinary field. In 2017 Keith challenged himself both personally and professionally with a move to Toronto where he was promoted to the role of Executive Chef at the brand’s flagship hotel, the Delta Hotels by Marriott Toronto. Establishing roots in Canada’s most vibrant city is an exciting move for Keith as he works among some of the country’s best Chef’s and gains inspiration from the city’s diversity and drive. By winning the Bocuse d'Or National Selection, Chef Keith Pears was appointed leader of the Canadian Team preparing for the 2025 finals.

WHAT IS BOCUSE D'OR?
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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.
Our team is sponsored by amazing partners:

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