Chef Canada Chefs in the Spotlight

CHEFS CANADA is proud to partner with All-Clad to elevate Canadian cuisine, championing our land, our producers and our ingredients to build a sustainable and prosperous culinary landscape.
 
With a legacy dating back to 1987, when Jamie Kennedy put Canada on the global culinary stage, CHEFS CANADA now brings together more than 4,000 chefs and industry professionals from coast to coast. Through global competitions such as the Bocuse d'Or and the World Pastry Cup, we enable Canadian chefs to gain international recognition, strengthen our restaurant industry and inspire the next generation.
 
By promoting knowledge sharing and excellence, CHEFS CANADA, in partnership with All-Clad, is shaping the future and demand for Canadian cuisine, both at home and on the international stage.

                                                                   @chefscanada                                                        www.chefscanada.com   

Nadège Nourian

MayNadège Nourian is the visionary chef, founder and owner of Nadège Patisserie in Toronto, Canada. Since opening her eponymous flagship establishment in 2009, Nadège has been delighting Torontonians with her modern dessert creations. Praised by critics, the press and the blogosphere, Nadège is widely regarded as a pioneer and authority in the field of French pastry in Toronto.

Daniel Hadida

Meet Daniel Hadida, one of the two visionaries behind Pearl Morissette in Jordan, Ontario, which has just been ranked No. 1 among Canada's 100 best restaurants in 2025. ⁠
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From a 17-hectare farm nestled in a wine-growing region, Daniel creates deeply seasonal and daring menus that redefine Canadian terroir cuisine. After three years in Michelin-starred kitchens in Europe, he returned to his native region to run Pearl Morissette. Today, the whole country has its eyes on him.⁠

Shane Chartrand 

Canadian restaurants in 2025. Shane Chartrand is at the forefront of Indigenous cuisine in North America. He grew up in central Alberta, where his family taught him the values of fishing, hunting and outdoor activities, and where he began his culinary and personal journey. Chef Shane has won numerous awards, trophies and medals in culinary competitions (Chef of the Year competition, Gold Medal Plates competition - 4 medals) and has also written an award-winning cookbook, Tawaw - Progressive Indigenous Cuisine, which is one of the most influential Indigenous cookbooks in the world. les plus influents au monde.

Didier Leroy 

A master of classic French cuisine, Chef Didier Leroy is renowned for his commitment to preserving the traditions and techniques that define French gastronomy. In 2010, Chef Didier was inducted into the prestigious Maîtres Cuisiniers de France (Association of French Chefs), an honour bestowed upon the finest French chefs. Beyond his mastery of French cuisine, Chef Didier has partnered with Michelin-starred chefs Masaki Saito and Christian Le Squer to open the LSL restaurant in Toronto. This innovative collaboration combines the refinement of French culinary tradition with the precision of Japanese artistry, creating an unparalleled dining experience.

Andrea Carlson

Chef Andrea Carlson, award-winning figurehead of Vancouver's beloved @burdockandco. Known for her deep commitment to local, seasonal and organic ingredients, Andrea has become one of Canada's most respected voices in farm-to-table dining.

Kevin Ramasawmy

Born and raise in Mauritius, Kevin's love for cooking was sparked early by family meals and his parents' warm hospitality. Aftermoving to Montréal at just 19, he worked his way up thought some of the country's top kitchens, training ubder acclaimed chefs Anthony Walsh at Canoe and Victor Barry at Splendido.  

Christophe Morel

Born in France to a family of pastry chef, Chef has dedicated his life to the art of chocolate.After honing his craft in France, he brought his passion to Montréal, where he founded Christophe Morel Chocolatier in 2005.

Renowned worldwide for his intricate chocolate sculptures and technical mastery, Christophe has earned some of the industry's highest honours, from the Grand Prix Canandien de la Chocolaterie to the Coupe du Monde de Patisserie, along with finalist titles at the World Chocolate Masters and Meilleur Ouvrier de France (MOF).

Hugo Saint-Jacques 

Hugo Saint-Jacques is a passionate Quebec chef who began his culinary journey at a very young age, inspired by his parents. After training at Chez l'Épicier and co-founding Duo Chefs Fleurs de Sel, he opened his own restaurant, Le Bazz, in 2014. Gaining national attention on the television programme Les Chefs!, he was named Chef of the Year in Canada by the Canadian Culinary Federation. Since 2015, he has been at the helm of Zeste and Dock 619, while sharing his love of food on platforms such as Zeste, Salut Bonjour and Station Potluck.

Robert Rainford

Hugo Saint-Jacques est un chef québécois passionné qui a commencé son parcours culinaire dès son plus jeune âge, inspiré par ses parents. Après avoir suivi une formation chez Chez l'Épicier et cofondé Duo Chefs Fleurs de Sel, il a ouvert son propre restaurant, Le Bazz, en 2014. Après avoir attiré l'attention nationale dans l'émission télévisée Les Chefs!, il a été nommé Chef de l'année au Canada par la Fédération culinaire canadienne. Depuis 2015, il est à la tête de Zeste et Dock 619, tout en partageant son amour de la cuisine sur des plateformes telles que Zeste, Salut Bonjour et Station Potluck.

Rafael Covarrubias 

Chef Rafael Covarrubias, born in Querétaro, Mexico, began his culinary journey at age 17 and built his career in Canada. After training at the Southern Alberta Institute of Technology and working at MARKET in Calgary, he joined Hexagon in Oakville, where his leadership helped the restaurant earn a Michelin star in 2024. That same year, he received the Young Chef Award from the Michelin Guide Toronto. Blending his Mexican roots with Canadian terroir, Mr. Covarrubias is known for his innovative cuisine and his dedication to mentoring future chefs.

Marc-André Royal 

Chef Marc-André Royal is the chef-owner of St-Urbain in Montreal and La Bête à Pain, a group of artisan bakeries with over 100 employees. A graduate of the ITHQ, he honed his craft in the finest kitchens of Quebec, London, New York and British Columbia, notably at Per Se and Club Gascon. Renowned for his modern Canadian cuisine, he champions seasonal, organic and sustainable ingredients. Through his businesses and media appearances, he shares his passion for cooking and expertise with a wide audience.