Meet Our Team of Experts

Zach Smith is the chef and co-owner of Fat Rabbit, a celebrated restaurant in the Niagara region that earned a coveted spot on Air Canada’s Best New Restaurants 2024, Top 10 list, ranking eighth. Originally from Vancouver and having honed his culinary skills in Toronto, Zach now calls Ontario’s wine country home, where he passionately champions the use of local, seasonal ingredients.

Known for his thoughtful approach to modern Canadian cuisine, Zach draws inspiration from the rich bounty of the Niagara region, highlighting the flavors of the land and waters through innovative techniques and careful sourcing. Fat Rabbit’s Michelin Recommendation further cements his reputation for excellence and creativity.
Committed to sustainable practices and community collaboration, Zach continues to shape Niagara’s dynamic food scene while delivering memorable dining experiences that celebrate the best of Ontario’s terroir.

Stéphane Levac is a self-taught Indigenous chef and passionate forager based in Greenwich, Nova Scotia. Originally from the M’Chigeeng First Nation (Ojibway, Bear Clan), foraging lies at the heart of his cooking, fostering a deep connection to the land and ancestral traditions. He incorporates wild, seasonal ingredients such as hand-picked mushrooms, wild herbs, and coastal edibles, each carrying a story of place, culture, and identity.

Stéphane’s cooking expresses culture, resilience, and sustainability by blending traditional Indigenous knowledge with contemporary culinary techniques.
He has appeared on Top Chef Canada Season 9, Chef de Bois Season 3, and Coastal Kitchen Tales. Currently, Stéphane serves as Executive Chef at Maritime Express Cider Co. in Kentville, Nova Scotia. Through his innovative and thoughtful cuisine, he continues to celebrate and elevate Indigenous foodways.

Chef Robert Pendergast is deeply rooted in Prince Edward Island’s culinary heritage, specializing in oyster shucking, maritime cooking, and artisan bread baking. Passionate about preserving and celebrating local food traditions, he focuses on cooking dishes connected to his P.E.I roots while documenting the island’s rich culinary history. Robert is a vibrant storyteller and folk artist, often blending music and narrative into his culinary presentations.

He actively mentors emerging chefs and engages communities through food festivals such as the Summerside Lobster Carnival and Festival Route 11. Traveling across Canada, Robert showcases some of the freshest P.E.I seafood, sharing his love for the island’s flavors far beyond its shores. Known for his dedication to heritage food and community connection, Robert continues to inspire through his creative approach to maritime cuisine and his commitment to keeping local traditions alive.

Chef Nuit Regular is Executive Chef and Co-Owner of Toronto’s acclaimed restaurants PAI, Kiin, Tha Phae Tavern, Chaiyo, Sukhothai, and By Chef Nuit Events & Catering. She has transformed the city’s Thai food scene by introducing authentic Northern Thai flavors and warm hospitality. Originally from Pai, Northern Thailand, Nuit left a nursing career to share her passion for family recipes, street food, and Royal Thai cuisine in Canada.

As Canada’s first Thai SELECT Ambassador, she has received official recognition from the Thai government, including the Thai SELECT Signature designation for her restaurants. PAI and Kiin are recommended by the MICHELIN Guide. Nuit’s accolades include the 2024 WXN Top 100 SKIP Food Industry Award, 2024 Pinnacle Awards Chef of the Year, and the 2022 WXN Top 100 BMO Entrepreneurs Award. She is a guest judge on MasterChef Canada and Top Chef Canada and a resident judge on Food Network Canada’s Wall of Chefs. Her cookbook Kiin: Recipes and Stories from Northern Thailand won the 2021 IACP Cookbook Award and a Taste Canada Gold Award.

Moira Murray’s culinary passion is shaped by a rich journey through Michelin-starred restaurants, remote lodges, and national television. A proud George Brown College alumna, she refined her craft at renowned establishments such as Dovetail in New York City and Toronto’s Splendido, Acadia, Actinolite, Buca Yorkville, and Alma. As Head Chef at Duncanby Lodge and Bison Lodge, Moira excelled in demanding, intimate settings, where she created refined and personalized dining experiences rooted in local ingredients. Her thoughtful, ingredient-driven approach highlights a deep respect for seasonality and flavor balance. A finalist on Top Chef Canada, Moira is celebrated not only for her culinary skill but also for fostering a collaborative kitchen culture focused on excellence and creativity.

Born and raised in British Columbia, Mathew has cultivated his culinary passion across Western Canada, deeply inspired by the region’s seasonal bounty, West Coast seafood, and single-origin farming. As chef and co-owner of Gary’s Restaurant on Vancouver’s vibrant 12th Avenue, he leads a kitchen celebrated for its dedication to fresh, locally sourced ingredients and innovative cuisine. Under his guidance, Gary’s earned a coveted spot among Air Canada’s Top 10 Best New Restaurants of 2024, showcasing its exceptional dining experience to a national audience. The restaurant has also garnered recognition from the Michelin Guide, further cementing its reputation for excellence. Mathew’s commitment to honoring the unique flavors of the West Coast continues to define Gary’s as a standout destination in Vancouver’s dynamic culinary scene.

Lori McCarthy is a cultural ambassador, TED speaker, artist, and educator dedicated to a back-to-the-land philosophy that reconnects people to their sense of place. As founder of Food Culture Place, she champions the preservation of heritage practices from Newfoundland and Labrador, weaving traditional skills into contemporary life. Lori’s work emphasizes how a deep relationship with land, culture, and community fosters belonging and resilience.

Renowned for her compelling keynotes, she bridges cultural divides by inspiring audiences to embrace curiosity, mutual respect, and shared values. Lori advocates for creating environments rooted in reciprocity and sustainability, highlighting the vital role cultural heritage plays in individual well-being and community strength. Through her teaching and storytelling, she offers fresh perspectives on how grounding oneself in place can build meaningful connections, strengthen communities, and nurture a profound sense of belonging.

Chef Joseph Shawana, from the Wiikwemkoong Unceded Territory, is a celebrated Indigenous culinary innovator dedicated to preserving and evolving Indigenous cuisine through sustainable, land-to-table practices. He skillfully blends traditional ingredients with modern techniques, highlighting the rich flavors and cultural importance of his Anishnawbe heritage. As Indigenous Foodways and Cultural Guide at Centennial College, Chef Shawana shares his deep knowledge with aspiring chefs, nurturing the next generation’s understanding of Indigenous food systems.

Previously, he served as executive chef at acclaimed restaurants including Ku-kum Indigenous Kitchen, which received numerous awards under his leadership. Chef Shawana’s work extends beyond Canada, with culinary collaborations across Turtle Island and Europe, where he not only creates exceptional dishes but also educates diners on the cultural stories behind them. He has played a vital role in advancing Indigenous food tourism, showcasing the unique terroir of Indigenous communities and fostering broader appreciation for Indigenous culinary traditions.

Iris Gagnon-Paradis has been a respected restaurant critic for Montréal’s leading news outlet, La Presse, since 2017. Over the years, she has built a reputation for insightful, balanced reviews that highlight the city’s dynamic culinary scene. Her expertise spans a wide range of cuisines and dining experiences, from fine dining to emerging local spots. In 2023, Iris was appointed to a pivotal role in La Presse’s Inspiration section, where she oversees content focused on lifestyle, travel, culture, and food trends, shaping the publication’s voice on matters of gastronomy and beyond. With a deep understanding of Montréal’s, and the province of Quebec’s, diverse food landscape and a commitment to thoughtful storytelling, Iris continues to influence and inform readers seeking the latest in culinary innovation and cultural experiences. Her work is characterized by a passion for discovering new flavors and a dedication to supporting the city’s vibrant restaurant community.

Evelyn Chick is a highly accredited wine, spirits, and beverage specialist, as well as a serial entrepreneur, hospitality mentor, and consultant. She has created acclaimed, innovative bar programs for media outlets, multimillion-dollar venues, and notable brands including Speed Rack Canada and RC Show. Through her company, Evelyn Chick Projects, she runs Ahma, a dynamic event and incubator space; Love of Cocktails, an experiential events company; and SIMPL THINGS, an award-winning cocktail and snack bar recognized on Canada’s 100 Best, as “One to Watch” on North America’s 50 Best Bars in 2024, and in the Top 100 in 2025. Evelyn is the author of For the Love of Cocktails and founder of Feastie, a Sip & Snack Festival championing local, BIPOC, and female-owned businesses. A resident drinks expert on CTV’s The Good Stuff and The Social, she was named to Imbibe Magazine’s “Imbibe 75” and received Canada’s 100 Best ICON Award in 2025.

Daniel is a passionate storyteller and certified Montréal tour guide, dedicated to showcasing the city’s rich history, vibrant neighbourhoods, and hidden gems. As co-founder of The Main, a Montréal-based media company, he leads the team’s content strategy in crafting authentic, community-driven stories. Blending tourism and journalism, Daniel’s work inspires meaningful connections between locals, travellers and city culture.

Catherine Lefebvre is a food and travel writer based in Quebec. She is the co-host of the food podcast On s’appelle et on déjeune on Radio-Canada OHdio, as well as the screenwriter and content producer of the documentary series L’effet Bocuse d’Or. She also produced the podcast series Mange ton Saint-Laurent! on Quebec commercial fisheries.

Allan Pulga is a proud Filipino-Canadian, born and raised in Regina, Saskatchewan. A digital communications strategist by day and freelance food journalist by night, he writes the food column for CBC Saskatchewan, sharing stories that celebrate the province’s diverse culinary scene. With a healthy appetite for both great food and stylish sneakers, Allan brings curiosity, warmth, and a local’s perspective to his work. Follow his culinary adventures on Instagram at @regina.bites.

Terrence Feng is a Vancouver-based restaurateur and co-founder of Kin Kao, an acclaimed dining destination he opened ten years ago with his friend and business partner. With no prior experience in hospitality, Terrence’s love for food began as a passionate diner, which continues to inform his thoughtful approach to running restaurants. His extensive travels by plane, train, car, and on foot have shaped his culinary perspective and inspired his business ethos.

In 2021, during a challenging period for the industry, Terrence launched his second venture, Song by Kin Kao. The restaurant earned the prestigious Michelin Bib Gourmand award, highlighting its outstanding quality and value. Known for combining authentic flavors with a contemporary dining experience, Terrence remains a vital force in Vancouver’s culinary landscape. He is currently preparing to open another exciting new restaurant, further contributing to the city’s vibrant food scene.

Shayma Saadat is an award-winning cook, food stylist, and internationally published food writer whose work has appeared in The New York Times, Bon Appétit, The Globe and Mail, BBC, CBC, and Toronto Star. A proud Torontonian with Pakistani, Afghan, and Persian heritage, she loves to combine the flavours and traditions of her background with the bounty of her home in Canada. Shayma has served as a judge for the James Beard Foundation Awards, appeared on CTV’s Your Morning, and hosts culinary and food styling workshops and talks for clients across Toronto, including LCBO, Chatelaine Magazine, George Brown College, Loblaws, University of Toronto, and Evergreen Brick Works. She shares her recipes on thespicespoon.com, posts daily inspiration on Instagram as @spicespoon, and publishes stories on her popular Substack newsletter, Spice Spoon.

Pay Chen is a Toronto-based food and travel writer, media personality, and culinary innovator known for her captivating storytelling and authentic voice. Born in Taiwan and raised in Nova Scotia, Pay draws from a rich multicultural background that informs her explorations of global cuisines. She regularly appears as a guest expert and contributor on major Canadian TV and radio programs, including Breakfast Television and The Good Stuff with Mary Berg, where she shares insights on food culture, trends, and recipes.

In addition to her media presence, Pay is a published writer featured in outlets such as Chatelaine, Toronto Life, and The Globe and Mail. She co-created “Sacha-ish,” a miso-based condiment blending East Asian flavours with a modern twist, exemplifying her passion for innovative culinary creations. Through her diverse work, Pay continues to inspire and educate audiences about the rich stories behind the food we enjoy.

Naomi Hansen is an accomplished author and editor whose work shines a spotlight on the rich culinary culture of Saskatchewan. Her debut book, Only in Saskatchewan: Recipes & Stories from the Province’s Best-Loved Eateries, published by TouchWood Editions in 2022, received widespread acclaim, earning her two prestigious 2023 Saskatchewan Book Awards: the First Book Award and Book of the Year. Naomi’s writing regularly appears in prominent publications such as Canadian Living and Chatelaine, and she is the Saskatoon Bites food columnist for CBC Saskatchewan, where she shares her passion for local food stories. Known for her thoughtful storytelling and deep connection to place, Naomi continues to explore themes of sustainability and culinary heritage. Her second book, Building a Sustainable Kitchen: From Why to How, is anticipated for release in spring 2026, further reflecting her commitment to guiding readers toward mindful and responsible cooking practices.

Toronto’s Mhel is the visionary creation of husband-and-wife team Young Hoon Ji, co-owner and chef, and Seung-min Yi, co-owner and director. Together, they bring a harmonious blend of culinary excellence and thoughtful leadership to the restaurant. Under their guidance, Mhel has quickly risen to acclaim, earning the #2 spot on Air Canada’s Best New Restaurants of 2024. Their partnership is the heart of Mhel’s success, combining Young Hoon’s inspired kitchen mastery with Seung-min’s strategic direction to craft an unforgettable dining experience that resonates deeply with the city’s vibrant food scene.

Marissa is a self-taught chef from Montréal whose multicultural upbringing deeply influences her cooking. Rooted in her Caribbean heritage, she honors tradition with every dish she creates. A proud MasterChef Canada alumna, Marissa uses her platform to amplify the voices of young Black LGBTQ+ chefs in the culinary community.

Passionate about sharing the joy of food, Marissa creates warm, inviting, and sometimes adventurous dining experiences that leave guests savoring every bite. She believes food is meant to be shared and crafts dishes that evoke emotion and connection.

Through her brand ELLEJAY’S, Marissa curates immersive culinary experiences including intimate dinners, corporate events, food festivals, cooking classes, and innovative art collaborations. With a focus on accessibility and creativity, she pushes the boundaries of what food can be, inviting everyone to celebrate culture, passion, and unforgettable flavors alongside her.

Lindsay Brennan is a Montréal-based restaurateur, sommelière, and wine importer celebrated for her deep passion for natural wines and the intersection of Mediterranean and Mexican culinary traditions. Together with her husband, Chef Juan Lopez Luna, she owns and operates Alma, Terraza Luz, and the soon-to-open Bar Luz in Outremont, three dynamic establishments where Mexican heirloom corn and Catalan natural wine take center stage.

Through her import agency, Vin I Vida, Lindsay curates a singular portfolio of wines from some of the most precise and expressive producers in Barcelona, Andalusia, Galicia—and soon, Mexico. Her work is rooted in a dedication to terroir-driven, sun-kissed wines and built on meaningful human relationships. Lindsay’s culinary and wine philosophy reflects a cross-cultural ethos that brings together the soulful spirit of Catalonia with the bold, vibrant flavors of Mexico.

Chef Joe Thottungal, born and raised in Kerala, India, is a celebrated Indian-Canadian culinary artist renowned for his authentic Kerala and South Indian cuisine. He is the owner and executive chef of Ottawa’s Coconut Lagoon and Thali, both acclaimed for their dedication to traditional flavors and the use of locally sourced ingredients. Joe’s passion for cooking was nurtured from an early age in Kerala and further refined through culinary training in Chennai and professional experience across India and the Middle East.

An advocate for culinary education and cultural diversity, he actively participates in food festivals and community initiatives. His award-winning cookbooks, Coconut Lagoon and My Thali, showcase his expertise and innovation in Indian cuisine. Additionally, Joe leads culinary tours to India, sharing his love for regional flavors and culinary traditions. Through his restaurants, books, and tours, Chef Thottungal continues to enrich Canada’s food scene with the vibrant tastes of South India.

Chef Imrun Texeira brings over 15 years of experience from some of the world’s most respected kitchens, including the three-Michelin-starred Noma in Copenhagen. In 2023, he was honored with the Leader Award of Excellence from Restaurants Canada, recognizing his commitment to thoughtful leadership, creativity, and growth. That same year, Algonquin College named him Alumni of Distinction for Apprentice of the Year.

Imrun has been recognized as one of Canada’s Top 30 Under 30 hospitality leaders and named a rising talent in North America by The Art of Plating. He was a semi-finalist on Top Chef Canada Season 8 and a finalist on Chopped Canada Season 3.

Beyond the kitchen, Imrun is a respected brand ambassador, keynote speaker, and food writer. Passionate about hospitality wellbeing, he advocates for better work conditions and mental health as an Ambassador for The Burnt Chef Project. He also enjoys inspiring youth through education in hospitality and tourism.

Chef Emily Butcher’s earliest food memories are of folding shrimp dumplings with her grandmother and snacking on sweet peas from the garden in B.C.’s Fraser Valley. She began her culinary career at Vancouver’s West Restaurant before moving to Winnipeg’s Deer + Almond, where projects like RAW:almond and Chef Mandel Hitzer’s playful creativity shaped her own approach.

In 2019, Emily won gold at Winnipeg’s Canada’s Great Kitchen Party, later earning bronze at the 2020 Canadian Culinary Championships. She competed on Top Chef Canada Season 9, gaining national recognition and industry connections.

In 2021, she partnered with Burnley Place Hospitality to open Nola in Winnipeg’s St. Boniface, followed by Bar Accanto in 2022. Both earned spots on Air Canada’s Best New Restaurants longlist. Rooted in her West Coast upbringing and Chinese heritage, Emily’s Prairie-inspired cuisine is defined by layered flavours, inventive textures, and a spirit of collaboration.

Dan Clapson is a best-selling cookbook author and award-winning food writer whose work has appeared in leading publications including Out Magazine, The Globe and Mail, Eater, Xtra, Canada’s 100 Best, Calgary Herald, Eat North, and Food Network Canada. Recognized as one of Canada’s top authorities on the national restaurant scene, he serves as a panelist for major awards programs such as Canada’s 100 Best, Canada’s 50 Best Bars, and Air Canada’s Best New Restaurants.

A regular guest on national television, Clapson has appeared on The Social, The Good Stuff with Mary Berg, and CTV’s Your Morning. His cookbook Prairie, co-authored with Edmonton writer Twyla Campbell, became a Globe and Mail No. 1 Bestseller in September 2023. Beyond writing and broadcasting, he brings his passion for food and community to life through his CCMA Award-nominated Blue Jay Sessions music series and food pop-ups at The Prairie Emporium, the Calgary venue he co-owns.

Carmen Cheng is a Calgary-based food writer who shares her culinary adventures with Avenue Calgary, CBC and other outlets. Outside of food writing, she travels often and works as an inclusion and talent strategies leader.

Alexandra Gill is a strategic communications consultant specializing in high-profile restaurant PR and media relations. A former restaurant critic for The Globe and Mail, she also leads private dining experiences and curated tours through her company, Dine Like A Critic, and is a contributing editor for Canada’s 50 Best Bars.

Tara O’Brady is an acclaimed food writer and award-winning cookbook author, known for both solo and collaborative projects. She is a contributor to Chatelaine, King Arthur Baking, and The Globe and Mail, where she also serves as culinary host for their travel program. Tara’s work has been featured in prominent outlets such as The Guardian, Bon Appétit, The Washington Post, Epicurious, and The Splendid Table.

Her television credits include appearances on Food Network’s Wall of Bakers and Iron Chef Canada. She also hosted a Hamilton-based documentary series on Bell Fibe Network and served as a cultural consultant for Run the Burbs, which aired on CBC, The CW, and Hulu.

In both 2024 and 2025, Tara was the​ writer for Air Canada’s Best New Restaurants program, contributing thoughtful and insightful coverage of Canada’s most exciting culinary destinations.

From a young age, Robin Filteau Boucher has been dedicated to the art of cooking. After graduating from ITHQ with a specialization in Advanced Culinary Arts, he completed an internship at a two Michelin-starred restaurant in Burgundy, France, where he refined his skills in classical French cuisine. Robin then embarked on an adventurous chapter, opening a restaurant in Bali, Indonesia, immersing himself in diverse culinary influences during his year there. Upon returning to Montréal, he further honed his craft at renowned establishments including Helena, Lauréa, Victoire, Globe, and Hà.

Robin realized a long-held dream by opening Parapluie, which earned a Top 10 ranking on Air Canada’s Best New Restaurants list in 2024. As co-owner and chef, he channels his creative energy into a vibrant space where intimate candlelit dining meets the dynamic rhythm of an open kitchen. Through his culinary vision, Robin shares his passion and artistry with every guest who walks through the door.

Patrice Demers and Marie-Josée Beaudoin are the passionate couple behind Montreal’s renowned Sabayon, named Air Canada’s Best New Restaurant in Canada in 2024. Patrice, one of Canada’s top pastry chefs, spent over 15 years in Montreal’s finest kitchens (Leméac, Les Chèvres, Laloux, Les 400 Coups) before opening his own pastry shop, Patrice Pâtissier. He has taught Valrhona chocolate classes across North America, hosted five seasons of the show Les Desserts de Patrice, and published four pastry books. Patrice was named Best Pastry Chef in Quebec in 2018 and collaborated with Ladurée on their global Christmas collection.

Marie-Josée, who has 25 years of hospitality experience, is a graduate of the ITHQ and the University of Guelph, and holds a sommelier certification from Wine University in France. She has worked as a maître d’hôtel and sommelier in Montreal’s finest restaurants and co-founded Patrice Pâtissier et Sabayon with Patrice. Together for 15 years, they have collaborated in the industry for over 16 years, combining culinary art and hospitality expertise.

Nancy Matsumoto is a writer and editor who specializes in the areas of regenerative agriculture, food sovereignty, food, Japanese saké, and culture. A former “enRoute Canada’s Best New Restaurant” judge, she is the co-author of the James Beard award-winning Exploring the World of Japanese Craft Sake: Rice, Water, Earth (Tuttle Publishing, 2022) and the editor of By the Shore of Lake Michigan (UCLA Asian American Studies Press, 2024), an English-language translation of Japanese tanka poetry. Her next book, Reaping What She Sows: How Women Are Rebuilding Our Broken Food System (Melville House Publishing), is due to be released in fall 2025.

Mijune Pak is a renowned international food and travel personality celebrated for her expertise and engaging presence. She serves as a distinguished judge on Food Network’s Top Chef Canada and Iron Chef Canada, bringing her keen palate and insightful critiques to some of the country’s most prestigious culinary competitions. As the host for the Michelin Guide Vancouver, Mijune plays a vital role in highlighting the city’s dynamic and diverse dining scene. Recognized by The Sunday Times as one of the “World’s Most Extreme Foodies,” she is admired for her adventurous spirit and deep culinary knowledge. Beyond broadcasting, Mijune contributes as an international culinary expert on Destination Vancouver’s Culinary Advisory Council, where she helps shape and promote the region’s vibrant food culture. Her multifaceted career bridges media, expertise, and cultural storytelling, making her a respected voice in the global culinary community.

Mansi and Tyler are two former restaurant owners based in Edmonton, Alberta. They are a dynamic culinary duo whose shared passion for food, wine, and travel enriches every aspect of their lives. Mansi, a passionate epicurean, expertly balances a corporate career with her love for orchestrating intricate dinner parties, often featuring thoughtfully themed wine pairings. An avid traveler, she delights in exploring history and culture through cuisine. Tyler draws inspiration from his global journeys, whether navigating bustling city streets or wandering serene vineyard hillsides. His experiences have cultivated a remarkable wine collection that tells stories of diverse terroirs and cultures. Together, Mansi and Tyler celebrate a vibrant partnership rooted in discovery, flavor, and a deep appreciation for the stories behind every dish and bottle.

Julie Van Rosendaal is a food writer, journalist and broadcaster, and the author of thirteen best-selling cookbooks. Based in Calgary, she has been talking about food on CBC Radio across Canada for nearly 20 years. Julie writes about food every weekend in the Globe and Mail, and also writes for other publications. She does regular cooking segments on TV and at live events, teaches cooking classes, speaks and cooks at culinary schools across the country. She is an involved advocate for an accessible, sustainable food system, initiating and participating in initiatives that facilitate food supports in her own community and across the country. Julie also has a very engaged audience on her social media channels and website, Dinner with Julie.

Jenna White is a legally blind chef, award-winning entrepreneur, and the founder of Jenna’s Nut-Free Dessertery. She is the creator of Canada’s first provincial cookie and the visionary behind A Taste of the Atlantic, a one-of-a-kind Indigenous culinary festival.

A finalist on APTN’s Bears’ Lair, Jenna has gained national recognition for her work in culinary tourism, community dining, and food production. She holds two of Foodism Magazine’s six Indigenous bucket list food experiences in Canada. Her work bridges culture and cuisine, using food as a vessel to share stories, preserve traditions, and build meaningful connections.

Francis Blais, former chef de cuisine at Montréal’s renowned Le Mousso, made history in 2020 as the first Quebecer to win Top Chef Canada, achieving the title at just 27 years old. His culinary journey began at age 17 as a dishwasher at Chez Delmo, a starting point that sparked an impressive rise. A graduate of the ITHQ, Blais went on to hone his craft at some of the world’s most acclaimed restaurants, including Maison Boulud and Le Mousso in Montréal, Kadeau in Copenhagen, Koks in the Faroe Islands, and Ernst in Berlin.

Today, as co-founder and co-executive chef of Menu Extra, he channels his boundless creativity and technical mastery into dishes that evoke both emotion and flavour. Bold and solutions-driven, Blais thrives on overcoming challenges, continuously crafting innovative approaches that push the boundaries of Montréal’s gastronomic landscape.

David Hawksworth is a celebrated Vancouver-born chef and restaurateur, recognized as one of Canada’s leading culinary figures. After honing his craft for over a decade in Michelin-starred kitchens across Europe, he returned home to open the acclaimed Hawksworth Restaurant at the Rosewood Hotel Georgia, followed by the approachable yet refined Nightingale and the popular Bel Café. Known for his commitment to seasonal, locally inspired cuisine, Hawksworth’s establishments have earned numerous awards, including multiple Vancouver Magazine Restaurant Awards.

As Air Canada’s culinary partner since 2015, he has designed menus for International Business Class and Maple Leaf Lounges, helping the airline win global recognition such as the Skytrax award for World’s Best Business Class Lounge Dining. A passionate mentor, Hawksworth founded the Hawksworth Young Chef Scholarship Foundation to inspire and support the next generation of Canadian culinary talent, while continuing to represent Canadian gastronomy on the world stage.

Chanthy Yen is a chef based in Vancouver, renowned for his expertise in Cambodian, Italian, and Canadian cuisine. Raised in Windsor, Ontario, he developed his skills in his grandmother’s kitchen before studying at the Basque Culinary Centre. Yen has worked with culinary legends like Ferran Adrià and Andoni Luis Aduriz. In 2024, he made history as the first queer, Southeast Asian winner of Top Chef Canada, Season 11. As the Culinary Director for Kitchen Table Restaurant Group, Yen brings bold flavors and cultural storytelling to his work. His upcoming cookbook, Recipes From Yey, will offer an authentic exploration of Cambodian cuisine.

Briana Kim is a pioneering force in Canada’s fine dining scene. As the chef-owner of Antheia in Ottawa, she has redefined vegetarian cuisine with a highly innovative approach, utilizing fermentation, foraging, and hyper-seasonal ingredients to craft intricate and thought-provoking tasting menus. As a self-taught chef, she expanded her knowledge through working in Toronto, New York, and Copenhagen where she explored fermentation and preservation, central to her cuisine.

Her dedication to pushing culinary boundaries has earned her national recognition, including winning Canadian Culinary Championship 2023, where she showcased her mastery fermentation gastronomy on a competitive stage. After winning the 2023 Canadian Culinary Championship, she began building Antheia, an innovative fermentation lab and 16 seat chef’s counter dining experience where she will fuse science, culinary art and sustainability. Briana continues to challenge culinary conventions and elevate Canadian gastronomy on the international stage. Antheia is set to open in Summer, 2025.

Born in Malaysia, Chef Alex Chen moved to Vancouver at 13, starting his career as a dishwasher and busboy before training in renowned kitchens such as the Beverly Hills Hotel, Polo Lounge, and Four Seasons in Toronto and Chicago. In 2013, he led Team Canada to a top-10 finish at the Bocuse d’Or in France, later winning Gold Medal Plates in 2015 and 2017 and the Canadian Culinary Championships in 2018.

Since opening Boulevard Kitchen & Oyster Bar in 2014, he has earned numerous accolades, including a spot on Canada’s 100 Best Restaurants and Michelin’s Recommended list. His Whistler venture, Wild Blue, launched in 2022, quickly ranked among the country’s top restaurants including Top 10 recognition by Air Canada’s Best New Restaurants. Named “Chef of the Year” by Vancouver Magazine and Pinnacle Awards, Alex has also judged on Food Network Canada. Inducted into the BC Restaurant Hall of Fame in 2024, he continues to champion local, seasonal ingredients while inspiring Canada’s culinary scene.