Taking place every two years, the Bocuse d’Or is the equivalent to the culinary Olympics—one of the world’s most demanding challenges for any chef and their team, and a massive driver of national pride. After attending a Team Canada secret practice run a couple of weeks ago, my appreciation soared. There has been no limit to the hard work that has brought Chef Keith Pears, Commis Joseph Mongillo, and Team Canada to this moment Just reaching the stage in Lyon is an achievement. With 24 teams competing at the Bocuse d’Or Finale, the closest Canada has come to the podium was in 1999, when Chef Robert Sulatycky placed fourth. Mathew Peters, an American, won gold in 2017. North America hasn’t been on the podium since. We think Team Canada is about to change this.
Born into a family of chefs in Vancouver, Keith Pears’ first job was peeling potatoes in his grandparents’ café, he worked his way up, honing his craft in some of Canada’s top kitchens. In 2017, he made a bold move to Toronto, where he took on executive chef roles at Delta Hotels and W Hotel Toronto, along the way earning accolades including B.C. Chef of the Year and Chopped Canada Champion. In April 2023, Chef Pears earned his spot as Canada’s representative at Bocuse d’Or after winning the national selection. Since then, he and his team have been training relentlessly. In June 2024, Team Canada earned a Silver medal at the continental semi-finals in New Orleans, which set them up to compete on January 27th. In Lyon.
Watching their practice run firsthand, I saw just how intense the preparation is. The team trains under conditions designed to replicate the live competition: loud music, cheering, and every second carefully timed to perfection. Every second counts. The Bocuse d’Or itself takes place in a culinary theatre, where chefs cook side by side in open kitchens, presenting their two intricate dishes—a meat platter and a fish dish—to judges, media, and a crowd of 1,000 cheering spectators.
Pears says that representing Team Canada at the Bocuse d’Or is an incredible opportunity to continue striving for perfection in his craft, noting that Southbrook shares a similar philosophy with their hands-on, meticulous process. The partnership is “a perfect alignment of values, and the results truly speak for themselves.” This sentiment is echoed by legendary Michelin starred Chef Alvin Leung, a Bocuse d’Or judge in 2023, “I also think their wine deserves to be on the international stage,” he says.”—and we couldn’t agree more. We are proud to be the exclusive national wine partner for CHEFS CANADA. To celebrate this partnership and help support Team Canada’s journey, we’ve created a limited-edition Chefs Canada Bocuse d’Or Wine Box, signed by Chef Pears and myself. With $100 from every box sold going directly to Team Canada, these funds will help cover the team’s training and travel expenses. The boxes are nearly sold out, so if you haven’t secured yours yet, now is the perfect time to do so! As we prepare to head to Lyon, we invite you to join us in raising a glass to this incredible journey. Bonne chance, Team Canada!