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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.
MEET TEAM CANADA 2022:
CANDIDATECHEF SAMUEL SIROIS
With more than 18 years of experience in the hotel and restaurant industry Chef Sirois was a professor at l'Institut de Tourisme et d'Hôtellerie du Québec (ITHQ) when he won the 2019 Canadian National Selections. His experience as kitchen assistant for Bocuse d'Or candidate Laurent Godbout is a real asset for the team. |
TEAM PRESIDENTCHEF ALVIN LEUNG
Also known as the ‘Demon Chef’, Alvin Leung is the only Canadian Chef with 6 Michelin Stars. Public figure, he appears on several TV shows such as MasterChef Canada, The Maverick Chef, Wok Stars, Korean food, and Seoul Refined. Traveling between his restaurants in Hong Kong, Singapore, Toronto and Vancouver, he brings an international level to our team. |
TEAM COACHCHEF GILLES HERZOG
French-born Gilles Herzog was trained by the finest MOF Chefs and worked in some of France's most prestigious restaurants including Divonne, La Pyramide, Le Prieuré as well as Alain Ducasse's 3 Michelin stars, Le Louis XV. Since moving to Canada 20 years ago he has led some of Canada's most renowned establishments and moved to a teaching position at Montreal’s ITHQ. |
COMMISLÉANDRE LEGAULT-VIGNEAU
Recently garde-manger at Perles et Paddock, Léandre was trained by some of the best chefs of La Belle Province including Frederic Dufort (Chez Lionel), Patrice Demers (Patrice Pâtissier), and Samuel Sirois himself. His experience in both savoury and pastry is a great asset to the team. |
BOCUSE D'OR TEAM CANADA WINS SILVER AT THE AMERICAS
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July 14, 2022 — Chefs Canada is thrilled to announce that our national culinary athletes to the Bocuse d’Or placed second at the continental finals in Santiago, Chile and qualified for the 2023 finals that will take place in Lyon (France). Chef Samuel Sirois and his team wowed the panel composed of the cream of the crop of the culinary world with dishes that included smoked salmon, camelina seeds, maple and Canadian root vegetables, winning Silver and a coveted golden ticket to the Oscars of Cookery talents.
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The competition was fierce, but I had promised to make my country and pears proud, and we accomplished that. We set ourselves apart thanks to our extended team composed of not only my coaches and my commis but also our sponsors and advisors. Together we now have our sights set on Lyon! I’m super pumped to get back to work. Samuel Sirois
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After an intense five-and-a-half-hour culinary battle, Chef Sirois, commis Léandre Legault-Vigneault and coaches Gilles Herzog and Alvin Leung, succeeded to carve a spot for Canada out of the 8 participating countries which include teams from the United States, Mexico, Guatemala, Columbia and Chile. Sirois and his Canadian team-mates made a plateau themed around Chilian salmon as well as a vegetarian plate created around quinoa, a mandatory ingredient. The team will now progress to the world final in Lyon, France, in January 2023, alongside the other 23 best chefs on the planet.
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Our team is supported by numerous partners:
UNDERSTANDING THE COMPETITION
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.
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.
