Proudly Canadian
Team Canada Sets Its Sights on Bocuse d'Or 2027
Chef Keith Pears and commis Joseph Mongillo are going back to Lyon: a silver medal at the Bocuse d'Or Americas has secured Canada's place at the 2027 World Finals, behind a campaign powered entirely by the culinary community.
For chefs around the world, there is no greater stage than the Bocuse d'Or. Often called the “Olympics of Gastronomy,” it is widely regarded as the world’s most prestigious and demanding culinary competition. Every two years, 24 of the world’s top chefs gather in Lyon, France, to represent their countries in a five-and-a-half-hour live cooking competition that tests technical mastery, creativity, precision, and composure under extraordinary pressure.
Founded in 1987 by legendary French chef Paul Bocuse, the competition has become the benchmark for international culinary excellence. Unlike traditional cooking competitions, success at Bocuse d'Or is measured not only by the final dishes presented but by years of preparation, innovation, and relentless practice. Every element—from recipe development and technique to timing, presentation, and execution—is judged by some of the world’s most respected chefs.
The competition itself is unlike any other. Inside Lyon’s arena, the atmosphere rivals a major sporting event, with national flags, passionate supporters, and a powerful sense of pride. A strong Bocuse d'Or performance does more than earn a medal—it elevates careers, inspires future generations, and showcases a country’s culinary identity on the world stage.
For Canada, Bocuse d'Or represents an opportunity to highlight the country’s exceptional ingredients, multicultural influences, and world-class culinary talent. Since making its debut in 1987, Team Canada has steadily strengthened its reputation among the world’s leading culinary nations.
Most recently, Chef Keith Pears represented Canada at the 2025 Bocuse d'Or World Finals, earning an impressive tenth-place finish against the world’s best culinary competitors. Building on that achievement, Pears and commis Joseph Mongillo have been selected once again to represent Canada during the 2026–2027 Bocuse d'Or cycle, with their sights firmly set on the 2027 World Finals in Lyon.
A Lifetime Dedicated to Excellence
Chef Keith Pears has spent more than three decades building a career defined by leadership, competition, and a commitment to Canadian cuisine.
Raised in Vancouver, Pears discovered his passion for cooking while working alongside his family in his grandparents’ café before beginning his professional culinary career at just 14 years old. After completing his apprenticeship through Vancouver Community College, he developed his skills in some of Canada’s premier kitchens before relocating to Toronto, where he served as Executive Chef at Delta Hotels and helped lead the opening of Toronto’s first W Hotel. Today, Pears is Corporate Executive Chef for Accencis Group.
Throughout his career, Pears has earned widespread recognition, including winning Chopped Canada, being named B.C. Chef of the Year, capturing Canada’s Great Kitchen Party National Championship, and competing successfully in numerous national and international culinary competitions.
At the 2025 World Finals, Pears presented “Canada: The World in Every Bite,” a menu celebrating Canada’s culinary landscape through ingredients including Canadian nori, hazelnuts, and ice wine while incorporating refined French techniques. Working within the demanding five-and-a-half-hour time limit, he transformed mandatory ingredients—including venison, foie gras, tea, celery, stone bass, and lobster—into a performance that earned Team Canada a remarkable tenth-place finish.
Rather than concluding their Bocuse d'Or journey after Lyon 2025, Pears and Mongillo made the uncommon decision to immediately return for the next competition cycle. Consecutive Bocuse d'Or campaigns are rare because of the extraordinary demands involved. Each campaign requires nearly two years of preparation, thousands of hours of practice, recipe development, fundraising, travel, and an unwavering commitment from the competitors, coach, and support team.
Supporting Pears, Mongillo, and Coach Wu is a dedicated group of 12 volunteer chefs and culinary apprentices who contribute their time and expertise throughout the campaign. This extended team plays an essential role in research and development, recipe testing, ingredient sourcing, logistics, and the countless details required to prepare for an international competition of this magnitude.
Behind every Bocuse d'Or campaign is an extraordinary commitment from the Canadian culinary community. Unlike many international sporting teams, Team Canada receives no government funding. The campaign is made possible through the generosity of industry partners, sponsors, and fundraising initiatives led by chefs and hospitality professionals across the country.
Every member of Team Canada—from competitors and coaches to volunteer chefs, apprentices, and supporters—commits countless hours alongside their professional responsibilities because of a shared passion for representing Canada on the world stage. Sponsorships and fundraising dinners provide the essential resources needed for training, ingredients, equipment, travel, and competition preparation. It is a true community effort reflecting the hospitality industry’s commitment to seeing Canada compete among the very best.
Where Culinary Arts Meet Design
One of Bocuse d'Or’s most distinctive traditions extends beyond the food itself. Every team presents its dishes on an elaborate handcrafted serving piece that becomes part of the overall presentation. These platters are more than functional—they are works of art that reflect each country’s culture, creativity, and culinary story.
For Team Canada, that vision was realized through an innovative collaboration with Professor Alex Manu and his team at OCAD University in Toronto. Working closely with Chef Pears, the team designed and fabricated a striking contemporary platter that blended storytelling, innovation, and Canadian design.
The result showcased not only Canada’s culinary excellence but also its strength in creativity, craftsmanship, and industrial design—demonstrating that success at Bocuse d'Or extends far beyond the kitchen.
Developing Canada’s Next Generation
No Bocuse d'Or competitor succeeds alone. Standing beside Pears is Joseph Mongillo, whose role as commis is essential to Team Canada’s performance.
Under Bocuse d'Or rules, every competing nation must include a commis who is 22 years of age or younger, ensuring the competition continues to develop the next generation of elite culinary professionals. Far more than an assistant, the commis is responsible for precision preparation, timing, organization, and anticipating every movement throughout the demanding five-and-a-half-hour competition.
Currently studying at the George Brown College Centre for Hospitality and Culinary Arts, Mongillo represents Canada’s next generation of culinary talent. His education combines classical technique with practical experience, providing the strong technical foundation required to compete on the international stage.
Before joining Team Canada, Mongillo had already established himself as one of Canada’s most promising young culinary professionals. He gained national recognition after winning Food Network’s Christmas Cookie Challenge, demonstrating the creativity, pastry expertise, and technical precision that made him an ideal partner for Pears.
Together, Pears and Mongillo represent the perfect balance of experience and emerging talent. Their back-to-back Bocuse d'Or campaigns highlight not only their competitive ambition but also the mentorship and knowledge-sharing that define Canada’s culinary community.
Leadership Behind the Team
Supporting Pears and Mongillo throughout the campaign is Coach Johnson Wu, one of Canada’s most accomplished culinary competitors and mentors. A Certified Chef de Cuisine (CCC) and Clubhouse Manager at Islington Golf Club, Wu has earned numerous gold medals at the Toronto Culinary Salon, captured multiple medals at Canada’s Great Kitchen Party, and represented Canada internationally as a member of Culinary Team Ontario at the prestigious IKA Culinary Olympics in Germany, where the team earned a silver medal.
Wu’s extensive competition experience brings invaluable perspective to Team Canada. As coach, he helps shape every aspect of the Bocuse d'Or campaign—from recipe development and technical execution to competition strategy, timing, and performance under pressure. His calm leadership, meticulous attention to detail, and passion for mentoring young chefs have become invaluable assets as Team Canada prepares for Lyon 2027.
Supporting Team Canada as its official jury member for the Bocuse d'Or 2027 cycle is Chef Dan Craig, a respected leader whose career reflects decades of culinary excellence and dedication to the profession.
Craig has served as Executive Chef at some of Canada’s finest hotels, including the Ritz-Carlton Toronto, Delta Hotels, and currently the Westin Harbour Castle in Toronto. Throughout his career, he has built a reputation for culinary leadership, classical technique, and a deep appreciation for French cuisine.
His expertise in French culinary tradition was recognized internationally when he was inducted into the Académie Culinaire de France, becoming the first Canadian-born chef to receive this prestigious honour. The distinction reflects his extensive knowledge of French cuisine and his contribution to advancing culinary excellence in Canada.
Craig has also demonstrated his competitive skill on the international stage, earning a gold medal representing Canada at the prestigious Chaîne des Rôtisseurs Jeunes Chefs Competition and silver medal at the Bocuse d'Or National finals. His experience in elite kitchens, culinary competitions, and French gastronomy provides Team Canada with valuable insight as the team prepares to meet the exacting standards of Bocuse d'Or.
As jury member, Craig brings a critical understanding of competition expectations, culinary presentation, and the standards required at the highest level of international cuisine. His experience as the coach of the 2025 Bocuse d'Or Canadian Team, further strengthens the team’s preparation and adds another layer of expertise to Canada’s pursuit of success in Lyon.
Looking Ahead to Lyon 2027
Team Canada’s journey to Lyon 2027 reached another major milestone with a silver-medal performance at the Bocuse d'Or Americas in July 2026. The result secured Canada’s place at the Bocuse d'Or World Finals in Lyon, where Pears, Mongillo, Coach Wu, Chef Craig, and the entire Canadian team will once again compete against the world’s culinary elite.
With experience, momentum, and the support of Canada’s culinary community behind them, Team Canada enters the final stage of preparation focused on building on its recent success and earning a place among the world’s top culinary nations.
The road to Lyon is long and demanding, but for Team Canada, the mission remains clear: represent the country with pride, showcase the best of Canadian cuisine, and prove that Canada belongs among the world’s greatest culinary competitors.
Team Canada 2027
For more on Team Canada visit chefscanada.com/bocusedor. Support the journey to Lyon at gofundme.com/f/chefscanada. As featured on the cover of The Canada Magazine, August 2026 Issue.
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As featured on the cover of The Canada Magazine, August 2026 issue.
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