TEAM CANADA PLACES 13 in the world
TEAM CANADA VIDEO TRAILER
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PRESIDENT - SIMON SMOTKOWICZ
Since moving to Edmonton in 1975, French-born Chef Simon Smotkowicz has lent his talents to the Edmonton Plaza, the Four Seasons Edmonton as well as Delta Hotels in Edmonton, Winnipeg and Montreal. Committed to helping the community Chef Smotkowicz has been elected president of the Canadian Culinary Federation and president of our team. |
MANAGER - THOMAS DELANNOY
Canada Director of Sales for Rougié for over 6 years, Thomas travelled across Canada to supply and assist the Hospitality community. His employer is one of the main sponsors at the finals and founder of the Bocuse d'Or Winners Academy. This atypical profile will complete team Canada organization with a corporate perspective. |
JURY - JOHN HIGGINS
Chef John Higgins has cooked for the Queen at Buckingham Palace, for heads of state in Washington, at Michelin Star Malmaison, and ran the King Edward before becoming director of George Brown College Toronto. Chef Higgins also has an extensive experience in competition: Top Chef, Chopped, Culinary Olympic to name a few. |
CANDIDATE - TREVOR RITCHIE
Chef Technologist at George Brown College Toronto, Chef Ritchie worked in Canada's best kitchens: Langdon Hall, Queen's Landing, La Société, Campagnolo just to name a few. Cooking competition isn't new for him: he was Chopped Champion (Chopped Canada), represented Canada and won gold at Hans Beuschkens Culinary Challege, placed world second at Angliss Culinary Cup, and was Bocuse d'Or Canada Coach for the 2017 finals. |
COACH - JAMES OLBERG
Chef Olberg has cooked across the country for more than two decades in such kitchens as the King Edward Hotel, La Societe bistro, the Sheraton Hotel in Red Deer, and Queen's Landing Hotel. Last year he stepped down his job as culinary director and executive chef of Glowbal Group in Vancouver to represent Canada at Bocuse Finale. |
KITCHEN ASSISTANT - NICK LIN
A graduate of George Brown College, Chinese-born Chef Nick Lin first showed his passion as a student volunteer assisting Chef Trevor Ritchie at Bocuse d’Or Canada Selection Competition 2016. Since then, he has been of great support thanks to his natural talent and hard work. Nick is excited and humble to work once again with Team Canada as kitchen assistant in 2018. |
ADVISOR - JEAN-PIERRE CHALLET
French-born Chef Jean-Pierre Challet is internationally recognized for his mastery of French cuisine and led many best restaurants in Toronto. Currently Executive Chef at The Fifth Toronto, Chef Challet brings his endless knowledge from representing Canada on multiple occasions at The James Beard House and not missing a single Bocuse Finale in Lyon France. |
ADVISOR - JOHN PLACKO
Born in Australia, Chef Placko quickly traveled around the world to work in the best restaurants. Since he moved to Canada he also helped the industry as corporate Chef until he started his own business: Modern Culinary Academy and Powder for Texture. Last but not least Chef Placko represented Australia at the 1989 Bocuse d'Or. |
HEAD OF PLATTER DESIGN - LUIGI FERRARA
Luigi Ferrara is a visionary designer and head of design and film production teams. Luigi is the Dean of the Centre for Arts, Design & Information Technology at George Brown College in Toronto, Canada and Director of the internationally acclaimed Institute without Boundaries (IwB). |
PLATTER DESIGNER, FABRICATION MANAGER - SEAN SINA ZARABI
With a background in Industrial Design and Design Management Sina is a pioneer in utilizing and merging state-of-the-art technology within everyday design projects and pushes the envelope of ordinary into perfection one sketch at a time. He is responsible for design and fabrication of the platter, cloches, molds and custom made kitchen utensils. |
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