BOCUSE D'OR CANADA

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:

CANDIDATE

CHEF SAMUEL SIROIS
With more than 18 years of experience in hotel and restaurant industry Chef Sirois was a professor at l'Institut de Tourisme et d'Hôtellerie du Québec (ITHQ) when he won the last Canadian National Selections. His experience as kitchen assistant for Bocuse d'Or candidate Laurent Godbout is a real asset for the team.

TEAM PRESIDENT

CHEF 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 COACH

CHEF 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.

COMMIS

LÉANDRE 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.

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.

CANADIAN LAUREATES