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
Photo credit Owais Rafique Agency
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!
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.
