CCFCC Bocuse d’Or Canada Laureates

  • Chef Laurent Godbout - 2015 (21st Place)

    Chef/Owner of Chez L’Epicier, Laurent Godbout decided on his career in the culinary arts on the toss of a coin. Heads, he would work in construction and tails he would learn how to cook. Tails won and thus launched his spectacular career in the world of cuisine. He studied at Le Giverny and La Ribaudiere in France before arriving in Montreal where he continued his training under Chef Nicolas Jongleux. His experience and accomplishments i...
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  • Chef Alex Chen - 2013 (8th Place)

    Chef Chen grew up and "fell in love" with cooking in Vancouver, B.C., where, after leaving high school, he enrolled in the Culinary Arts program at the Vancouver Community College, building a strong culinary foundation and graduating with distinction 1999. Following a brief stint at La Belle Auberge with Vancouver pioneer Chef Bruno Marti, he was advised to complete his apprenticeship under Chef Robert Sulatycky. (Sulatycky was Canada’s...
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  • Chef Ryan Stone - 2011 (12th Place)

    “When representing Canada at the 2005 Bocuse d’Or as the commis with Chef Morgan Wilson, I had the honour of carrying the Canadian flag. I will never forget the sense of pride I felt to hold our country’s flag on the world stage. Now, having had the opportunity to travel and work with cooks from other countries, I am prouder than ever to be representing the great culinary talent that we have in Canada.” Ryan Stone is currently Exe...
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  • Chef David Wong - 2009 (9th Place)

    Canada’s 2007 representative for the internationally renowned 2009 Bocuse d’Or competition in France has brought his award-winning talents into the classroom. The International Culinary School at The Art Institute of Vancouver is proud to welcome Chef David Wong as a full-time chef instructor in January 2008. David was born in Canada’s west coast city of Nanaimo, and it was there that his love of cooking developed. As is the case wi...
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  • Chef Scott Jaeger - 2007 (7th Place)

    Canadian born, Scott completed his apprenticeship under the direction of famed world champion Chef Bruno Marti. Scott was recruited by the Waldorf Hotel in London England and later moved on to work contracts in restaurants in England, France and Switzerland. Scott is an active member of the prestigious Chaine de Rotisseuers and holds the admirable position of vice conseilleur culinaire. Presently, Scott and his partner Stephanie own and o...
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  • Chef Morgan Wilson - 2005 (8th Place)

    Morgan gained an appreciation for the culinary arts at an early age. His father is a Chef as well and conveyed the ethics and traditions of the classic kitchen to his son. Wilson’s career began in 1987, in the scullery of small restaurants in his hometown working after school. He quickly climbed the ranks, into the kitchens of Harrison Hot Springs Hotel as a cook’s assistant. Formal training began in Whistler during the summer of 89 a...
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  • Chef Andrew Springett - 2003 (12th Place)

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  • Chef Chris Mills - 2001 (5th Place)

    Executive Chef Chris Mills has been involved in the restaurant industry since the age of 14. Prior to joining Joey Tomatoes, Chris developed his talent working for a number of fine dining establishments in Vancouver, BC. and Whistler, BC. such as Chateau Whistler, Diva at the Met and Executive Chef at the Metropolitan Hotel Vancouver. In 2001, Chris competed against 21 of the world’s top chefs at the widely-respected culinary com...
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  • Chef Robert Allen Sulatycky - 1999 (4th Place)

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  • Chef Michael Noble - 1995 (6th Place), 1997 (9th Place)

    Michael Noble has been a dedicated and passionate chef for over 25 years. He was most recently Director of Culinary and Product Development for Earl’s Restaurants where he developed menus for all 50 Earl’s locations as well as brought the company into a new era of culinary awareness. Previously, Michael was Executive Chef of Calgary’s Catch Restaurant, Enroute Magazine’s 2003 Best New Restaurant in Canada. Michael relocated...
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  • Chef Brian Morin - 1993 (10th Place)

    Over the past twenty five years Brian Morin has developed outstanding expertise in the hospitality industry. Three years ago, in November of 2003, Brian Morin and his team opened their first restaurant, beerbistro. A new breed of restaurant was born; beerbistro paired imaginative food and craft beers with caring hospitality, comfortable surroundings and exceptional value. Serving beer cuisine with a Canadian soul and integrating multicultural ...
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  • Chef Bernard Casavant - 1991 (19th Place)

    Having joined the Okanagan College team as Culinary Manager in June 2014, Chef Bernard brings his philosophy of local food and local talent to the kitchens of the culinary building. Considered by some to be a pioneer of the farm to table movement, Chef Bernard remains committed to supporting local farmers and producers while nurturing local talent. Chef Bernard’s most notable accomplishments in a distinguished career, which s...
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  • Chef Jamie Kennedy - 1987

    One of Canada’s most celebrated chefs, Jamie Kennedy is known for his legendary commitment to environmental issues and his support for organic agriculture, local producers and traditional methods. This translates into choices about the fish we buy, the meat and vegetables we serve and increasingly the wines we choose to offer. Jamie makes every effort to minimize the impact of our operations on the environment and we are continuously on the ...
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