Canada once again proved that it’s a superstar when it comes to the world’s best culinary competitions, and, not surprisingly, a Toronto-area chef helped make it happen.
Team Canada placed second at the Bocuse d’Or Americas 2026 in New Orleans on Sunday, finishing behind the U.S. and ahead of Colombia, Mexico and Argentina. This is literally one of the most prestigious culinary competitions on the planet and is often dubbed the “Olympic Games of gastronomy!” Toronto-area chef Keith Pears led the Canadian squad, alongside commis Joseph Mongillo and coach Johnson Wu. Pears is the chef behind Pears Restaurant in Markham, a globally inspired Asian-fusion spot built around inventive, shareable plates.
Canada’s silver-medal finish secured the team one of five spots reserved for the Americas at the 2027 Bocuse d’Or Grand Final in Lyon, France, where they’ll compete against some of the world’s top chefs!
For Sunday’s Americas qualifier, eight countries were given just five and a half hours to tackle two elaborate challenges for 14 people. The platter challenge revolved around halibut, with shrimp and tomato, a corn garnish representing each country’s culinary identity and a Choron sauce incorporating spices from home. The plate challenge featured bone-in ribeye, brisket, sweet potato and coffee beans sourced from the country being represented.
We don’t know exactly what Team Canada’s finished dishes looked like, but whatever they served was delicious enough to land them second place!
And this isn’t Pears and Mongillo’s first silver. The duo also finished second at the 2024 Bocuse d’Or Americas, qualifying them for the 2025 world final. There, they finished 10th overall, Canada’s best result since chef Alex Chen placed ninth in 2013.
The 2027 Bocuse d’Or Grand Final takes place Jan. 24 and 25 at Sirha Lyon, where 24 qualifying teams will compete over two days. Follow @bocusedor for more info.
And in the meantime, head to Pears restaurant (170 Enterprise Blvd) in Markham and indulge in creative takes on traditional Asian flavours, like the smoked albacore tuna tataki, before finishing with a black tofu and sesame baked Alaska!
