Erik Hansen remporte l'or au Concours international des jeunes chefs !
Bailliage du Canada — Chapître du Canada
2026 Réunion du Conseil National (Edmonton du 22 au 24 octobre 2026)
Vos hôtel d’accueil Fairmont Hotel Macdonald
Professionnels en vedette – Les Chefs de la 65ème Réunion Nationale Canadienne
Concours
des Jeunes Chefs
EN MÉMOIRE – Cameron Huley
Concours National des Jeunes Sommeliers
LES NOUVELLES - Dernières dates internationales
Personnes et lieux – Stockholm «Dîner Nobel de rattrapage»
Mise à jour de la Fondation Chaine Canada
Honneurs, récompenses et médailles
Journée mondiale de la chaîne à travers le Canada
La Chaîne d'un Océan à l'autre
Please take a moment to forward your revised information to Ruth Grierson, National Chargée de Missions by email at ruth_grierson@telus.net
https://canada.chainedesrotisseurs.com/
Note du Bailli Délégué
Tony N Catanese, FCPA, FCA, CBV Bailli Délégué du Canada & Membre de Conseil D’Administration & Magistral
Greetings from your Bailli Délégué,
As Bailli Délégué du Canada, it sometimes falls to me to relay sad news to our members. With the recent untimely passing of Cameron Huley, this is just such an occasion. He will be truly missed by all who knew him. Please refer to the In Memoriam article later in this issue for a profile on Cameron and his time with us.
On a more positive note, on behalf of the National Conseil, it is my pleasure to invite you to the 2026 Grand Chapȋtre du Canada in Edmonton, Alberta.
Edmonton is famously known as "Canada’s Festival City". It is home to West Edmonton Mall, the largest shopping and entertainment complex in North America, and the North Saskatchewan River Valley, which contains the longest stretch of connected urban parkland on the continent. Edmonton also ranks as one of Canada's sunniest cities, making it possible for you to enjoy the many outdoor activities and work off the wonderful dining events you are sure to enjoy. The local Organizing Committee has assembled some truly unique experiences. You will be impressed! Be sure to make your event and hotel registration soon. Some events are already close to selling out.
Local Conseil members have been busy completing the 2026 membership renewals. I am happy to report our retention rate has improved over the previous year. We have also had an uptick in the number of individuals expressing an interest in joining our Bailliages. Thank you to the many members who responded to my request to ‘spread the word’ and help grow our membership.
I recently had a nice chat with a group of our members. The conversation turned to why they were members of la Chaȋne. The food and wine experiences are great, but overwhelmingly we agreed it was about the people and camaraderie we share. No doubt the many articles and images throughout this newsletter will rekindle these many happy memories.
As Always…Vive la Chaîne! Vive la camaraderie!
International Jeunes Chefs Rôtisseurs Competition
ERIK HANSEN TAKES GOLD MEDAL AT 2026 INTERNATIONAL YOUNG
Canada’s own Erik Hansen took first place and the gold medal as the Canadian national representative at the prestigious 49th Annual Concours International des Jeunes Chefs Rôtisseurs Competition held in Istanbul, Türkiye on April 18, 2026.
Twenty-two of the world’s finest young chefs were chosen for 2026 through national selection competitions held in their respective countries. Competitors came from Australia, Belgium, Bermuda, Canada, China, Colombia, Costa Rica, Finland, Germany, Great Britain, Hungary, Kenya, Macau, Mexico, Norway, South Africa, Sweden, Switzerland, Thailand, Türkiye, United Arab Emirates and United States of America. Erik qualified for the competition by winning the Canadian National Jeunes Chefs Rôtisseurs competition in Calgary, AB.
CHEFS COMPETITION
As the Gold Medalist, Erik received the Arthur Bolli Memorial Trophy; a first place prize of a 5 week advanced culinary course at le Cordon Bleu, Paris, sponsored by le Cordon Bleu and the Chaȋne des Rôtisseurs; and an executive chef attaché case with a complete set of professional knives, sponsored by Wusthof. In addition, Erik also received the Wüsthof Kitchen Quality Award, recognizing the highest score in foundational kitchen skills a testament to his precision, discipline, and craftsmanship behind the scenes.
The silver medal was awarded to Finland (Joel Manninen, Lapland Hotels Sky Ounasvaara, Rovaniemi, Finland) and the bronze medal to Hungary (Marcell Kocsis, Restaurant Maison Gerbeaud, Budapest, Hungary).
The action heats up.
The young chefs (must be under the age of 27 as of September 1 2026 to enter the 2026 International Jeunes Chefs) competed in the kitchens of Le Cordon Bleu Istanbul. Founded in 2012, Le Cordon Bleu and Ozyegin University partnered to establish an international gastronomy and restaurant management school in Ozyegin University campus, in the heart of Istanbul. This partnership offers all international students the opportunity to be trained with outstanding French culinary techniques, in English, with Le Cordon Bleu Master Chefs in stateof-art facilities and in a city with a very colourful gastronomical heritage.
At the heart of the competition is the mystery and discipline of the famed black box. Competitors knew one element in advance a rack of lamb (8-bone) and boneless lamb shoulder, to be served together announced a month ahead to allow for preparation and refinement. The rest of the compulsory items in the black box were revealed to them only on arrival: eggplant, artichoke, macadamia nuts, and bluefish (lüfer), a combination that demanded versatility, balance, and a willingness to take risks. Noncompulsory items included various vegetables, fruits, liquors and fresh herbs. With the competition requiring at least 25% usage of each mandatory ingredient, just 30 minutes to conceptualize a threecourse menu and 3.5 hours to execute it, the pressure was relentless. Timing, hygiene, and organization were judged just as rigorously as flavor and presentation because in the real world, excellence demands all three.
A panel of 12 internationally certified chefs, all members of the Chaȋne des Rôtisseurs, judged the competition, awarding marks for taste, presentation, originality and kitchen technique.
Among them were three former competitors who have come full circle back to serve at the competition:
Sydney Hamelin (Canada), Silver medal winner in Budapest 2024, served as Assistant Kitchen Supervisor
Sindre Hjelmseth (Norway), Gold Medal winner of the 2020 competition, joined as Tasting Judge
Leah Patitucci (Canada), a past competitor in Mexico 2023, also served on the Tasting Jury
As David Tetrault, Committee Chair, JCR International Committee put it, “Their presence added a meaningful layer to the evaluation process judges who truly understand the intensity of the experience”.
Sydney Hamelin.
Kitchen judges watch closely.
The competition continues to thrive thanks to the generosity and vision of its sponsors: Le Cordon Bleu under the leadership of André Cointreau; Wüsthof providing professional knives to competitors; Indoguna, OSCAR (premium stocks and sauces), and SAMAC. Events of this scale rely on extraordinary collaboration. Special recognition goes to the Bailliage of Turkey, led by Bailli Délégué Yves Léon, whose leadership and commitment ensured a memorable competition. Equal appreciation goes to Defne Tüysüzoğlu, Director of Operations, le Cordon Bleu Istanbul, Chef Erich Ruppen, Technical Director, and their exceptional team. They delivered worldclass facilities and flawless operational support throughout the event.
The young chefs await the results.
David Tetrault, Committee Chair, JCR International Committee announces the winners
Erik receives Wüsthof Kitchen Quality Award.
Erik receives Arthur Bolli Memorial Trophy with Defne Ertan Tüysüzoğlu, Director of Operations of le Cordon Bleu (left) and David Tetrault (right).
Medalists and Dignitaries. Medalists left to right: Silver medal Joel Manninen, Finland; Gold medal Erik Hansen, Canada; Bronze medal to Marcell Kocsis, Hungary.
The next edition of this remarkable competition will mark a major milestone the 50th anniversary of the Concours International des Jeunes Chefs Rôtisseurs scheduled for the fall of 2027. Planning is already underway, and David Tetrault, Committee Chair and the JCR Committee are developing a special commemorative digital project to celebrate five decades of excellence. All former competitors are warmly invited to participate and share their journey.
To be involved, please contact Committee Member Lois Gilbert at Lois.gilbert@me.com
Erik’s Menu 49th Concours International des Jeunes Chefs Rôtisseurs
Appetizer
Chilled Paprika Bluefish Roulade Marinated pepper and radish, herb emulsion crisp bluefish skin.
Main Course
Roasted Lamb Loin served with lamb shoulder filled courgette flower, spiced eggplant puree, roasted artichoke, lamb reduction sauce.
Dessert
Gooseberry Cardamom Pana Cotta
Caramelized macadamia crumble, tomato jelly, macerated pomegranate and toasted dentelle
The competitors!
Winning appetizer.
Winning main course.
Winning dessert.
Erik Hansen – Gold Medalist
Erik Hansen.
Having completed the E10, 20, 30 Level Culinary programs at Calgary’s Ernest Manning High School, Erik graduated with Honours from the Southern Alberta Institute of Technology (SAIT) in May 2024 with a Diploma in Culinary Arts.
Serving as Entremétier at Alloy Dining in Calgary while winning the National Canadian Young Chefs Competition held at the Canadian National Meeting in Calgary, Erik started his culinary journey early as Busboy/Dishwasher at Mercato West, Fine Italian Dining in 2018. He then moved on to positions in the kitchens of The Fairmont Chateau Whistler, Una Pizza & Wine, Calgary Stampede, Ranahans Dining/The Lazy S: and722 World Bier Haus, Pizza and Pub before arriving at Alloy.
Leaving Calgary in January 2025 post the Canadian national competition, Erik set out to Europe to expand his culinary knowledge and to find mentorship in Denmark. After visiting France, Switzerland, The Netherlands and Germany he settled on the island of Fyn in Denmark. He found a job at a small hotel/restaurant focused on sustainability and organic Danish agriculture. May to August proved to be an amazing experience learning about Danish culture and the progressiveness of the Nordic cuisine.
Meanwhile he had been staging in other fine dining and Michelin restaurants to try and gain as much experience as possible. After a Stage at the Michelin restaurant Aro, Erik had made an impression worthy of a job offer. With only four months to go until he had to return to Canada, he took the job while staying at his other establishment part time. After four months of intensive hours and exposure to some of the greatest Cuisine he had ever seen, it wasn’t easy saying goodbye to his new life in Denmark but it was time to come home to Calgary and focus on training for the upcoming International Jeunes Chefs Rôtisseurs Competition.
The picture of concentration.
His chef Rogelio had moved to Modern Steak in downtown Calgary. Erik followed him there, taking a position as Garde-manger and continuing his training. Having access to the kitchen facilities at SAIT and his previous mentor Chef Manuel Panfili was a crucial factor in his success. This was in addition to all of the amazing Chaȋne chefs that hosted training sessions for Erik, giving black boxes, kitchen space, and critics in order for Erik to “get comfortable being uncomfortable”. The three months went by quickly and before he knew it, he had produced his plan, menu and repertoire. The success Erik had in Turkey was a result of his strict training regimen and access to so many great resources here in Canada.
No stranger to competition before the Local, National and International Jeunes Chefs Rôtisseurs, he competed at the Provincial Skills Compétences in Edmonton and the National Skills Compétences in Quebec City. This followed hard on the heels of the Trophée Jean Rougié in January 2024 in Sarlat-LaCanéda in France and Taste Canada, Cooks The Books in October 2023 in Toronto.
With several years of culinary experience across hotels, fine dining, and large events in Canada and around the world, Erik brings a deep passion for cooking, emphasizing sustainability and high-quality ingredients. Mentored by industry professionals, he strives for excellence and innovation in the kitchen. Erik’s creativity, “paired with a commitment to continuous learning through research and practice, drives me to elevate every dish”. Having successfully competed in multiple culinary competitions, he is eager to bring creativity and dedication back to his work environment. As Erik put it, “the mentorship and inspiration I’ve received have been fundamental to my journey, and as I move forward, my goal is to make a positive impact in the culinary world through dedication and responsible practices”.
The Jeunes Chefs Program – The Long Game
(Submitted
by
Lois Gilbert, Bailli Provincial for British Columbia Committee Member, JCR International Committee)
There’s something quietly powerful about the Chaȋne des Rôtisseurs Jeunes Chefs program. It isn’t just a competition it’s a long game. A commitment to nurturing talent, building confidence under pressure, and, most importantly, creating a lifelong connection to the craft and the community that surrounds it.
Canada’s recent international win by Erik Hansen is a perfect example of what sustained support can achieve. Moments like this don’t happen in isolation they are the result of years of mentorship, investment, and belief in young chefs. But the real opportunity begins after the podium. If we stop at the win, we miss the point.
Take Sydney Hamlin. After earning the Canadian title in 2023 and capturing silver on the international stage in Budapest in 2024, she didn’t simply return to her kitchen and move on. This year in Istanbul, she stepped back into the competition environment as Assistant Kitchen Supervisor guiding, supporting, and shaping the next generation. The experience gained on both sides of the pass is invaluable; it transforms a competitor into a mentor, and a moment of success into a lasting contribution.
The same can be said for Leah Patitucci. Canadian winner in 2021, she went on to represent Canada internationally in Mexico in 2022. This year, she returned not as a competitor, but as a tasting judge bringing with her the perspective of someone who has stood exactly where these young chefs now stand. That continuity strengthens the integrity of the competition and deepens its sense of purpose.
This is where the national programs matter most. Supporting the Jeunes Chefs program is not just about funding a single competition cycle it’s about building a pipeline. It’s about ensuring that once these young chefs have competed, they remain engaged: as mentors, judges, supervisors, and ambassadors. These roles give them a reason to stay connected, to give back, and to keep growing within the Chaîne.
We should be actively reaching out to former competitors inviting them into local, regional, and national events, not as guests, but as integral contributors. They understand the stakes, the discipline, and the spirit of the program better than anyone. And in bringing them back, we reinforce a powerful message: this isn’t a one-time achievement, it’s a lifelong journey.
Because in the end, these young chefs are not just competitors. They are the future of the Chaîne des Rôtisseurs and the future is something we build, together, over time.
Bailliage du Canada – Chapître du Canada 2026
(October 22 - 24, 2026)
Edmonton is a vibrant urban centre in the heart of the wilderness, the largest northernmost metropolis. Authentic, rugged and original, Alberta’s capital city has come a long way since the Hudson’s Bay Company first established a fur trading fort in 1795 on the banks of the North Saskatchewan River. Edmonton became a town with 700 residents in 1892, a city with 8350 residents in 1904, and the capital of the new province of Alberta in 1906.
Situated in the heart of Alberta’s beautiful parkland, Greater Edmonton straddles the stunning North Saskatchewan River valley lush green under a big, blue Alberta sky whose waters originate in the Columbia Icefields in Banff National Park and empty in Hudson’s Bay. The region offers the largest urban parkway system in North America and is only three and one-half hours away from Jasper National Park the jewel of Canada’s Rocky Mountain parks. Enjoy warm fall days that seem to go on forever. Although the most northerly of Canada’s major cities, Edmonton basks in seventeen hours of daylight at summer solstice.
Edmonton skyline
Alberta Legislature.
Dining
It’s no secret that Edmonton is home to the goldmedal Culinary Olympic Team Canada. Mirroring the region’s ethnic and cultural diversity, Edmonton offers a truly cosmopolitan smorgasbord of restaurants and cuisine. From traditional Canadian fare to Ukrainian and Russian delicacies, French, Greek and Italian dishes or the full spectrum of Asian epicurean delights, you’ll find it here. And, don’t forget Alberta’s worldwide reputation for succulent beef! Try regional cuisine from local chefs and restaurants from bison, farm-raised elk and wild boar to fresh picked root vegetables and summer berries.
Shopping
The city’s commercial streets were once the heart of old communities that formed the city. These streets still offer unique shopping experiences, with a variety of specialty stores, arts and crafts, and ethnic shops. Edmonton has been undergoing tremendous changes the past couple years. The new Rogers Place downtown (home of the NHL’s Edmonton Oilers) has sparked a growth in new restaurants and shops in the so-called Ice District and a new vibrancy in the city. Named one of the ten best shopping districts in Canada, bustling 82 Avenue in Old Strathcona boasts 300 businesses, 90 percent of them family owned. Amid many historic buildings, the fare ranges from international to locally produced, with emphatic nods to arts and crafts, unique fashions and accessories, antiques, home accessories, books, health and wellness, and many unusual gifts and collectables.
It’s not all happening in the downtown core. South of the Old Strathcona District, an upscale, bright and modern building called Ritchie Market has created a new and vibrant area with a real cross-section of the city containing both artists and professionals. Or try Chinatown and the Avenue of Nations for a smorgasbord of ethnic shops reflecting the cultures of China, Japan, Italy, Latin America, Poland, Ukraine and Vietnam. And don’t miss High Street/124 Street (Edward’s Street). This quaint area sports more than 125 shops, including unique antique and specialty boutiques, sporting goods, home décor, books and designer furniture. And, don’t miss the many art galleries.
Culture
On a more intellectual note, the Art Gallery has been wowing critics since its opening in the winter of 2010. The old Royal Alberta Museum is being moved to spacious new quarters new Rogers Place, which should do even more to spark new life in downtown.
ArtGallery
The Muttart Conservatory, Edmonton's premier horticultural attraction, features more than 700 species of plants in 3 climate-regulated biomesarid, temperate and tropical - and a feature biome, located within a set of striking glass pyramids rising from the river valley! As an accredited museum, the Muttart Conservatory preserves and grows one of Canada’s largest botanical collections.
Fort Edmonton
Muttart Conservatory
GRAND CHAPITRE DU CANADA 2026
Calendar of Events
Celebrate our 65th Annual Meeting!
Thursday, October 22
Dine-Arounds
Birdog Atrium by Sabor Sorrentino's Downtown
Friday, October 23
Welcome Reception
Royal Glenora Club
Saturday, October 24
Bailli Lunch
Edmonton Convention Center
Induction Ceremony, Reception and Grand Chapître Gala
Fairmont Hotel Macdonald
Host Hotel
Fairmont Hotel Macdonald
For Full Details on times, pricing, locations and more, click here for the Grand Chapître Registration Form!
Reservations close Monday October 12, 2026
[Please book Hotel room reservations directly with the hotel]
Your Host Hotel The Fairmont Hotel Macdonald
Perched above the North Saskatchewan River valley, the seven-storey Fairmont Hotel Macdonald (faced with Indiana limestone and roofed with copper) has welcomed guests to Edmonton with timeless elegance since opening its doors in 1915 as one of Canada’s grand railway hotels. More than a century later, the city’s beloved castle continues to blend history with contemporary luxury, a legacy recently renewed through a transformative renovation completed in 2024. Today, it stands proudly as home to Edmonton’s only MICHELIN Key, a recognition of the exceptional experiences found within its storied walls.
Fairmont Hotel Macdonald has long been known as Edmonton's most elegant hotel and is lovingly referred to as “The Mac.” The characteristic Chateau style, an adaptation of French sixteenth-century castles, was first brought to Canada in 1892.
Completely restored between 1986 and 1991, the “Chateau on the River” exudes charm and classic Victorian elegance as befitting Edmonton's only Four Diamond-rated luxury hotel. During the restoration, several specialty suites were constructed in what had once been the attic of the hotel. These suites feature turret spaces and breathtaking views of the city and the river valley. Fairmont Hotel Macdonald's grandest suite, the Royal Suite, is built on two levels and includes a large foyer, dining room, service pantry, two bedrooms, two and one-half bathrooms, and spacious living room. Guests staying in this grand suite have space to entertain up to fifty people.
The Lobby at The Fairmont Hotel Macdonald
Chateau on the river.
The guest rooms throughout the hotel were also completely reconstructed during the restoration. With only 198 rooms in total, this “new” hotel became Fairmont Hotels & Resorts’ boutique chateau-style hotel. And, it has a location every bit as spectacular as its interior. No matter what the season, guests can enjoy the dramatic natural panorama in a dynamic urban setting.
Fairmont Hotel Macdonald has a reputation for excellent cuisine and warm hospitality. The beautifully appointed restaurant The Harvest Room beckons with a warm and vibrant atmosphere, enhanced by a magnificent view of the North Saskatchewan River valley. After dinner, treat yourself in the library-style Confederation Lounge.
Among Fairmont Hotel Macdonald’s most remarkable spaces is the Empire Ballroom, one the hotel’s five designated historic venues and the site of the 2026 Grand Chapȋtre Inductions, Reception and Gala. Recognized in 2024 by Historic Hotels Worldwide as home to one of the Top 25 Most Magnificent Ceilings and Domes, the ballroom captures the artistry and grandeur of a bygone era. Its pillar-free design draws the eye upward to a breathtaking 21-foot ceiling adorned with intricate bas-relief carvings, an elaborate hunting scene imagined by the original architect in the early 1900s.
Patio overlooking the river.
The Confederation Lounge.
The Garden area.
The Empire Ballroom Foyer.
The Empire Ballroom
Choose from the following accommodations (all rooms types are based on availability):
FAIRMONT OR DELUXE 1 KING - Beautifully renovated guest room with City view and small sitting area with multi-use table. Guests will enjoy a lavish 3-piece bathroom with illuminated mirrors.
FAIRMONT OR DELUXE VIEW 1 KING - Enjoy the breathtaking river views from your guest room that offers a small sitting area with multi-use table and bright 3-piece bathroom.
FAIRMONT GOLD - Indulge in unparalleled luxury with Fairmont Gold at Fairmont Hotel Macdonald, where you are treated to an exclusive hotel-within-ahotel experience designed for guests seeking elegance and sophistication during their stay. Gold Lounge access includes deluxe continental breakfast and cocktail hour canapes.
ONE BEDROOM SUITE - These renovated suites feature one bedroom and a spacious separate living area with a sofa bed and river valley views, great for extended stays or a family.
BOOKING
Special Room Rates For Grand Chapȋtre Weekend applicable October 19 - 27, 2026
$279.00 - $679.00 Per Night
Applicable taxes are extra
Fairmont room: $279 + tax
Fairmont View room: $309 + tax
Deluxe room: $309 + tax
Deluxe View room: $339 + tax
Grand Deluxe View room: $369 + tax
Fairmont Gold room: $429 + tax
Fairmont Gold View room: $479 + tax
One Bedroom Suite: $529 + tax
Fairmont Gold Executive Suite: $679 + tax
RESERVE
NOW
Special Chaîne Group Rates available until Sunday, September 23 2026*
CONTACT
HOTEL DIRECTLY TO RESERVE for Direct On-Line Booking Link Click Here OR Call the Toll-free Central Reservations line at 1-800-441-1414 (Local 780-429-6419)
Just ask to be transferred to Reservations and mention “La Chaȋne des Rôtisseurs October 2026” when booking
10065 100th St, Edmonton, AB, T5J 0N6
Phone: 780-424-5181
E-mail: hotelmacdonald@fairmont.com Website
*After September 23 2026, all further requests for guestrooms will be subject to availability and our prevailing guestrooms rates. Rates are based on single and double occupancy.
The Chefs of the 65th Canadian National Meeting
John Lance, Maître Rôtisseur Executive Chef, Fairmont Hotel MacDonald
John Lance is the Executive Chef of Fairmont Hotel Macdonald, commonly referred to as The Castle on the River, where he leads the culinary vision for Edmonton’s premier venue for special occasions and unforgettable events. Chef John previously held the titles of Executive Sous Chef, Banquet Chef, and Restaurant Chef, managing high-volume events and venues at Fairmont Hotel Vancouver, Fairmont Royal York, Fairmont Southampton, and Fairmont Chateau Lake Louise.
Steve Buzak, Maȋtre Restaurateur Director of Food & Beverage, Royal Glenora
Club
With a rich family background in cooking, Steve's culinary journey began during his teenage years, igniting a lifelong passion for the culinary arts. His culinary training commenced at Northern Alberta Institute of Technology (NAIT) and continued with the Dubrulle Arts Institute in Vancouver. A lover of wine, he also received sommelier training with the International Sommeliers Guild. Alongside his culinary expertise, he is a trained Journeyman Butcher. He is passionate about sustainability and works closely with a number of local farmers and
He is well-known for his tasting menus, combining local and seasonal ingredients with thoughtful wine and spirit pairings, as well as his commitment to sustainability and community initiatives.
Chef John brings more than 26 years of experience in the hospitality industry, guided by core values of integrity, teamwork, and discipline. His cooking style has been influenced by the Pacific Northwest, Asian fusion, and Spanish-Caribbean cuisines, along with his WSET Level 3 certification and wine studies.
John believes the industry is constantly evolving through technology, social media and most importantly the guests who seek unique experiences rooted in a sense of place. This belief fuels his dedication to training young chefs and apprentices entering the field.
Throughout his career, Chef John has placed in five culinary competitions, earning gold and bronze medals, and has served on hotel committees focused on environmental sustainability, hygiene standards, guest satisfaction, and employee recognition.
producers to support local business and provide his guests with quality food and an education on the importance of buying locally.
Buzak's career spans various culinary landscapes, from hotels, resorts, and restaurants in Edmonton and British Columbia to ventures in Australia, Vancouver, and even the globally renowned tourist train, the Rocky Mountaineer. In his role as Executive Chef, he oversaw 16 kitchens and managed 85 kitchen staff.
Outside of his professional endeavors, Buzak is actively engaged in the community and collaborates with renowned chefs for events such as "Hot Chefs Cool Beats," which raises funds for high school culinary programs, "Feast in Your Field" for Capital
Care, and Ronald McDonald House's "Taste of Home Gala."
Additionally, Buzak is deeply involved in the art of ice sculpting, regularly competing in international competitions such as the Harbin China International Ice Carving Competition, Ice Magic at the Chateau Lake Louise, Chisled YEG, Ice on Whyte in Edmonton, and Winterlude in Ottawa. His dedication to culinary innovation, community involvement, and artistic expression positions him as a prominent figure in Edmonton's culinary scene. Notably, he has been appointed as the Board President for EdmontonChefs.ca, the Edmonton Branch of the Culinary Federation, demonstrating his commitment to advancing culinary excellence in the region.
Luis Barocio, Maître Rôtisseur Executive Chef BIRDOG
In 2025, Luis Barocio became Chef de cuisine at El Jardin, sister restaurant to Birdog, and bow oversees operations at both establishments. He holds a Diploma in Culinary Arts from Centro Culinario de México (Ambrosía), México City; a Diploma in International Commerce from Instituto Tecnológico de Estudios Superiores de Monterrey, ITESM , México City and a Business Bachelor´s Degree from Universidad de las Americas, A.C., México City. He began his career in September 1998 as Assistant Chef de Partie, Banquetes Ambrosía and Centro Libanes, México City. In 1999, he moved to Hotel Krystal, Cancún Quintana Roo, México before becoming Executive Chef Restaurant Argentino Arrabal, México City in 2000.
In March 2001 he moved to become General Manager of Restaurant Le Petit Cluny, México City. Later that year he moved to the United States as Executive Chef at Restaurant Agave Blue, Miami, Florida.
In 2002 he returned to Yucatán, México where he and his wife founded the first professional gastronomy school – Culinaria, where he educated young chefs for more than 20 years. He was also a speaker at different gastronomic events in Mexico, Argentina, Guatemala, and Perú. During this time, he served dinners at special events for the Yucatán Government in France, Canada, Chile, UK, Russia, Colombia, USA, Germany, Uruguay, Argentina, Ukraine, and Spain.
One interesting sidelight is that Chef Luis shares in a Guinness World Record for the largest serving of octopus stew, set on March 2nd, 2014. The serving weighed 1,326.26 kg (2,923.90 lb) and was achieved by Comite Estatal del Sistema Producto Pulpo Yucatán and Fundación Produce Yucatán in Mérida, Mexico. It was prepared by 100 chefs for over 15,000 people.
Lino Oliveira, Maître Rôtisseur Executive Chef, Atrium At Sabor
Adelino Oliveira - Lino, for short - is the Executive Chef and partner behind Edmonton's SABOR Restaurant, BODEGA Tapas Bar, and ATRIUM at Sabor. His love of food began at home. Growing up in Portugal, he spent his childhood watching his mother cook, eventually learning to fend for himself in the kitchen out of necessity. That early curiosity never left him.
The Oliveira family immigrated to Canada in 1977 and Lino entered the restaurant industry in 1984 as a busboy at Victor's, a high-end French-style establishment that set the bar for fine dining in Edmonton. It was an education in standards, service, and what hospitality at its best could look like. Years later, he and his wife returned to Portugal and opened a small beach café - a leap of faith that became the foundation of his culinary identity. With no formal training, Oliveira learned by doing: from customers who wandered into his open kitchen to offer advice, from fishmongers at the docks, from street vendors, butchers, and bakers. The community, he says, was his schooling
When economic pressures made restaurant life in Portugal increasingly difficult, the couple returned to Canada in 2007. A year later, Oliveira and childhood
friend Christian Mena opened SABOR, built around the flavours and hospitality of the immigrant communities that raised them both in Edmonton's North End. Nearly two decades on, that founding vision has grown into three restaurant concepts across ten locations in two cities - and the duo shows no signs of slowing down.
ALBERTO ALBOREGGIA, Maître Rôtisseur Executive Chef, Sorrentino's Downtown
Hailing from Como, Italy, this young, talented chef first took charge of Sorrentino’s Flagship Restaurant, Sorrentino’s Downtown, as Executive Chef in 2016 and, as of March 2021, is now Corporate Chef for Sorrentino’s Restaurant Group Chef.
Alberto brings with him a wealth of experience from having lived in five different countries including cooking for Royalty in Jordan. His list of achievements since 2000 is truly impressive beginning with a “Championship Gold” Set Menu Presentation and Special Training in Lausanne Switzerland. Since 2011 from his base in Beijing he has served as Corporate Chef KITCHEN AID (kitchen tools) Asian market website online and as Corporate Chef Viking, Smeg (kitchen equipment) with Asian market cooking shows in multiple showrooms including Shanghai, Beijing & Guangzhou.
He also won multiple awards in Beijing including Best Outstanding Italian Restaurant, Best Outstanding Fine Dining Chef and Best Fine Dining Italian Restaurant. His career then took him to Hong Kong where he served as General Manager & Executive Chef Opera House, Wan Chai (2014-15) and Food & Beverage Director ICWFF International Culture Wine Food Festival, headquarters in Shenzhen (2015) before moving to Edmonton in January 2016 as Executive Chef at Sorrentino’s Downtown.
SERGE BELAIR, MAÎTRE RÔTISSEUR
Executive Chef, Edmonton Convention Center
Executive Chef Serge Belair is considered one of Canada’s top culinary experts. Hailing from Gatineau, Quebec, he studied at Commission scolaire la Vallée de la Lievre and honed his skills at Hotel Clarion Gatineau’s Restaurant La Pergola. Always pushing the limits, Chef Serge continues to build on the Edmonton Convention Centre’s extraordinary culinary reputation with his unwavering commitment to quality and innovation.
Through the years, Chef Serge has established a professional reputation for both his culinary and leadership skills. He competed several times on the
His innovative techniques and true Italian flavours make Chef Alberto’s cuisine shine. His creations are grounded, focused and CRAZY good!
national and international stage and has mentored many young chefs who have obtained recognition within the culinary sector.
Chef Serge’s achievements through his career are just as impressive:
2023 Canadian Culinary Championship bronze medal winner
2013 silver medal at the World Association
2013 silver medal at the World Association of Chef's Societies' Global Chefs Challenge
2012 National Chef of the Year Award
2012 Olympic Culinary gold and 2012 Olympic Culinary gold and silver medals with Team Canada
Edmonton's top 40 under 40 class of 2015
Chef Serge leads a team of 30 cooks and chefs including 11 Red Seal chefs who are ready to create an unforgettable meal for your guests.
Jeunes Chefs Rôtisseurs National Competition
Edmonton 2026
Canada’s best young chefs will battle it out at this year’s National Jeunes Chefs Rôtisseurs competition on Saturday, October 24th at Edmonton’s state-ofthe-art NAIT Kitchens. The winner of the Chaîne des Rôtisseurs gold medal will earn the right to represent Canada at the 50th Concours International des Jeunes Chefs Rôtisseurs to be held in 2027 at a location to be determined. Each of the contestants at our Canadian National Competition will all be regional winners, representing the Bailliages and sponsoring member restaurants from across Canada.
NAIT’s Culinary Arts program is designed for those who thrive in creative, fast-paced environments and are passionate about crafting exceptional food experiences. This comprehensive program combines hands-on training with real-world applications to prepare graduates for a successful career in the culinary industry, meeting the growing demand for skilled professionals.
Students develop a wide range of skills, including advanced cooking techniques, menu planning and food preparation for diverse settings. Training emphasizes teamwork, time management, and the ability to excel under pressure. They also gain practical experience by preparing dishes for Ernest’s, NAIT’s acclaimed fine dining restaurant, and participating in work placements that connect them to industry professionals.
The faculty in the Department of Culinary Arts and Professional Food Studies bring a world of experience to the classroom. A number of instructors have international experience, and several more have won multiple awards. Many are former NAIT grads, back to share their knowledge with the next generation of students. The Culinary Arts labs are equipped with motion-sensor cameras that transmit live audio and video of the food preparation process through 50-inch plasma screens.
Graduates of the program are well-equipped for a variety of roles in restaurants, hotels, catering companies, schools and healthcare facilities. With industry-aligned training, this program opens doors to opportunities as a chef, caterer, kitchen manager and entrepreneur. Whether they are creating dishes for fine dining establishments or leading a culinary team, the Culinary Arts program sets graduates up for success in this dynamic and rewarding field.
Using the contents of a very challenging “black box,” the young chefs were given four hours in which to create a menu and prepare and serve an appetizer, a main course and a dessert for four. Each chef’s written menu has to be completed within the first halfhour, with three and a half hours allowed for preparation. Contestants are judged on taste, originality, creativity, presentation, portion size, nutrition, dress, kitchen cleanliness and timing by a team of professional and nonprofessional judges. Thanks to our Sponsors:
Centre for Culinary Research at NAIT
IN MEMORIAM
Cameron Huley, Conseiller Culinaire du Canada
The National Executive is very sad to announce that Conseiller Culinaire du Canada Cameron Huley has passed away. We share a message here from the Board of the Manitoba Bailliage:
A profile of Cameron’s background and contributions to the Canadian Culinary world was published in our December, 2021 issue of La Chaȋne in Canada magazine. We would like to share that profile with you once again as a tribute to Cameron and his outlook on the Chaȋne, our Young Chefs competitions and the future of Gastronomy.
Growing up in the small town of Anola Manitoba Cameron had always aspired to be a great chef beginning at the age of 5. Unlike many of his friends at school, he never really watched cartoons on TV, preferring to watch the cooking shows of the day - Wok with Yan, The Urban Peasant, and Pasquale - cooking right along with them and polishing his craft at an early age. Then at 15, he found himself in his first professional kitchen at Winnipeg’s Elmhurst Golf and Country Club as a dishwasher. His desire to cook was evident, always trying to get on the line and help out wherever he could.
“It is with profound sadness that we share the news of Cameron Huley’s passing over the weekend.
Cam was a long-time member and supporter of the Manitoba Bailliage and a valued member of the National Board. He was an exceptionally talented chef, admired throughout the culinary community for his dedication and commitment to his profession.
Cam's passion extended beyond his own achievements, as he was a strong advocate for young chefs in Winnipeg and across Canada, always willing to guide and mentor the next generation. His contributions to the culinary industry will live on through the many individuals he inspired.
Beyond his professional accomplishments, he was a colleague and good friend to many of us. His warmth, generosity, and sense of humour touched all who knew him. He will be greatly missed by our Bailliage and beyond.
We will share any details regarding a celebration of life once available. Our heartfelt condolences go out to his family, friends, and all those whose lives he enriched.”
This fascination led him to study Culinary Arts at Red River College in Winnipeg. By the age of 23, he had obtained his Red Seal from Maid of the Mist Hospitality College in Niagara Falls, Ontario. Upon returning home, he took a position at the St. Charles Golf and Country Club, spending the next nine years under renowned Executive Chef, and Conseiller Culinaire du Canada Honoraire, Takashi Murakami C.M.
Cameron is intronized as Conseiller Culinaire du Canada at the 2021 Paris International Jeunes Chefs competition by Yam Atallah, President.
In 2009, Huley assumed the role of executive chef at the Four Points by Sheraton, Winnipeg South, where he helped open the kitchen of the new hotel. During this time, he journeyed to Japan for a few weeks to train under Chef Kiba, a friend of Executive Chef Murakami. A classical French trained Chef, Chef Kiba agreed to take Cameron on as a stage at his French restaurant in Takamatsu Japan called Bois et Dupont.
Cameron fulfilled a life-long dream in 2012 when he accepted a four-month contract touring the world as Executive Chef aboard a Celebrity Cruise Lines ship, the Celebrity Silhouette. Travelling the Mediterranean and the Caribbean, he studied and learned the flavours and spices at every port of call.
His culinary philosophy has taken many twists and turns over the years. As Cameron puts it, “I have been lucky enough to spend my entire career learning and honing my skills from the best, starting with my time under the watchful eye of my mentor Takashi Murakami C.M.” This has led him to take his French and Japanese-influenced cooking in healthier directions. “I still cook with butter because it is a good fat but I now use more vegetables and fewer heavier foods including meat. It’s more energy foods now.” Huley also believes in being self-sufficient. He hunts boar, venison, bear and duck. He also forages for wild ramps, fiddleheads and mushrooms. “Last year I picked 120 pounds”.
His favourite meal is no surprise, wild game that he’s caught himself. It also happens to be his favorite thing to cook as well. Recently he came out with his own line of Hick Sticks BBQ sauces, dips and dressings.
Huley is no stranger to global competitions having participated in numerous events around the world for The Canadian National Culinary Team: the Culinary Olympics in Erfurt Germany four times, Culinary World Cup in Luxembourg twice, and Salon Culinaire Mondial in Basel, Switzerland once. According to Cameron, “The Olympics happen every four years in Germany, where chefs from all around the world come to compete. There's individual, regional and national teams competing, and the national team is where you want to be.” Teams need to present a cold table display and are given five hours to do a 120 person restaurant service with everything from the appetizer, main course and dessert, all being made from scratch. “You're competing against 3 Michelin Star chefs, so you're competing against the best of the best. We practice every month, then for one week we fly to Vancouver to practice our cold show and our hot run. We sell tickets to fundraise because we probably spend a million dollars for the year leading up to the Olympics.”
Cameron cooking at an early age.
Cameron and his son in the kitchen.
Cameron at the home of Sylvana and Tony Catanese, Bailli Délégué du Canada
Cameron in action at a competition.
Today, he is applying that invaluable experience as a development coach for the National Junior Culinary Team Canada and Culinary Team BC. Nationally, Cameron served as a kitchen Judge at the 2013 National Jeunes Chefs Rôtisseurs Competition held in Winnipeg. Locally, he held a vital role in the Manitoba Bailliage competition from organizing the black boxes to mentoring the young chefs.
He enjoys the outdoors and does everything from foraging to hunting. Cameron has a small hobby farm where he and his son enjoy gathering their fresh eggs for breakfast and raising the meat birds for dinners.
Cameron took up the sport of cycling. His cycling journey began at the beginning of 2020 when chef friends asked him to participate in Chefs Cycle – a fundraising ride for the charity No Kid Hungry. “Before that I had ridden maybe 20 km but nothing like 300 miles in three days.” After riding on the smooth pavement around his three acre hobby farm outside Winnipeg he was hooked. “I love the freedom I get from it”, he says. “I just let my mind escape the everyday hustle and bustle of life. It’s very freeing.”
Q&A with Cameron
Where does your love of Gastronomy come from? It came to me as a small child. I always loved food - the flavors, colors, and texture and smells.
You have obviously inspired a lot of young chefs over the years. Where do you draw your inspiration from? I draw my inspiration from nature, the earth offers so many beautiful ingredients - you just have to look, study, and not be afraid to get dirty.
What do you think are the most significant trends, and perhaps challenges, faced by gastronomy today? Some of the food trends I see and do use myself - fermenting, plant base-cooking, cooking over open wood fire.
His personal interests are no less varied than his culinary ones. When Cameron is not in the kitchen, he can be found enjoying another passion ice carving. In his free time he became a certified fire fighter, volunteering approximately 50 hours a month and remains on call for his department every day. He also serves as an auxiliary Police Constable in his town.
What do you think today’s chefs should be doing to keep moving gastronomy to a new level? I believe we just need to keep pushing ourselves and our limits. There is endless possibly. It’s up to use to keep striving.
What advice would you give to a young and aspiring chef? Never stop learning, always remain a student, never give up on your dreams.
At Winnipeg National Meeting, Jeunes Chefs Nov 2013 Kitchen judges Takashi Ito; Bernard Mirlycourtois; Patrick Hillis; and Cameron Huley with Executive Chef Takashi Murakami C.M.in the background.
National Jeunes Sommelier Competition 2026
Toronto’s Junxing (James) Li is Canada's 'Top Young Sommelier'!
(Submitted by Linda Robinson, Echanson du Canada and Llyn Strelau, Calgary Vice Echanson)
The Chaȋne des Rôtisseurs Alberta Jeunes (Young) Sommelier Competition started in 2018 with six competitors. In 2024, Alberta’s regional competition morphed into a national competition with the winner going on to represent Canada internationally in Lisbon, Portugal. Today, the Chaȋne des Rôtisseurs Jeunes Sommelier Competition is the only competition in Canada designed specifically to test and develop young Sommeliers and wine professionals. The goal of the competition is to encourage and promote the development of young wine professionals.
Candidates for this year’s Canadian National competition had to be over 21 years old and born after September 10, 1998. The 2026 competition had two stages.
The first stage was held on February 21, 2026 in four locations across Canada. We thank our volunteer Proctors: in Toronto, Francesca Tan (Executive Chef, Ontario Racquet Club), in Montreal, Michel Busch, (Bailli Honoraire de Montréal), in Winnipeg: Tony Catanese, (Bailli Délégué of Canada) and in Calgary: Linda Robinson (Échanson du Canada) and Llyn Strelau (Vice Échanson).
The candidates convened in Calgary on March 28, 2026 for the National Finals. This segment allowed the candidates display their skills in four elements of tableside wine service: Formal Champagne service, decanting of a mature red wine, an exercise in menu pairing, and blind wine tasting to test their palates. Qualifier Kiara Flotten unfortunately was ill and unable to participate but was able to observe the activities. She is young enough to come back and attempt to qualify for next year’s 2027 competition.
(left to right) Competitors James (Junxing) Li; Paige Jasper; Isaiah Santos; Gabriella Desbiens-Richard; Kiara Flotten; Benjamin Lemire.
Benjamin Lemire.
Pairing Menu.
The young Somms competed for:
1st Place
1st place medal
$1000.00 Cash Prize
2nd Place
2nd place medal
$500.00 Cash Prize
3rd Place
3rd place medal
$250.00 Cash Prize
The winner for this year’s competition was Toronto’s Junxing (James) Li, who will represent Canada at the International Competition in Båstad, Sweden October 14 -18, 2026. The Silver Medalist was Gabriella Desbiens-Richard from Montreal while Isaiah Santos from Calgary took the Bronze Medal.
James (Junxing) Li.
Isaiah Santos.
Paige Jasper.
Gabriella Desbiens-Richard.
P hotos courtesy of Ashley James, Vice Chargé de Presse, Calgary
A special thank you to Linda Robinson, our National Échanson and Llyn Strelau, Vice-Échanson for Calgary, for coordinating this important competition.
Linda Robinson, Échanson du Canada and Llyn Strelau, Calgary ViceÉchanson review the scores.
Thank you to our sponsors Pacific Wine & Spirits; The Ranchman’s Club Calgary; Champagne
Taittinger; Direct Travel; Willow Park Wines and Spirits; Worldwide Specialty Foods Ltd; William Bincoletto (Edmonton); Robert Kulhawy; Ed and Myrna Alfke, and Llyn Strelau. Our hotel sponsor for the competition was the Carriage House Inn of Calgary, thanks to Cam Pinkney, Calgary Bailliage member
And thank you to our Judges, without whose time and assistance this completion would not be possible:
Stas Anikin, Vice Conseiller Gastronomique
Susan Bauerfind, Argentier for the Chaîne Foundation
William Bincoletto, Maître Sommelier (Edmonton) Toni-Marie Ion-Brown, Chancelière du Canada
Ashley James, Vice Chargée de Presse
Corinne Fiesel, Vice Chargée de Missions
Robert Kulhawy, Chevalier
Mel Miners, Vice Argentier
Luis Obregon, Maître Sommelier
Cam Pinkney, Maître Sommelier
Liana Robberecht, Maître Rôtisseur
Linda Robinson, Échanson du Canada
Graham Smith, Maître Rôtisseur
Peter Smolarz, Sommelier
Llyn Strelau, Vice Échanson
for more information on Click here the completion background, rules and application procedures.
Want to support Chaine Canada's Jeunes Sommelier Competition?
Consider making a tax deductible contribution to the Chaine Charitable Foundation.
Email Tim Chimuk, Foundation Fundraising Director at tchimuk@icloud.com
(left to right) Llyn Strelau, Calgary Vice-Echanson; Bronze Medalist Isaiah Santos; Gold Medalist Junxing (James) Li, Silver Medalist Gabriella Desbiens-Richard; Linda Robinson, Echanson du Canada.
Junxing (James) Li – A Profile
Born in Beijing, James moved to Canada at a young age to pursue his education. His initial path was in legal studies and internships, not in hospitality. However, an early encounter with wine sparked a deeper curiosity, which gradually evolved into a longterm commitment to the profession.
James began his career in hospitality in Toronto and has since progressed through a range of dining environments, from casual concepts to fine dining and Michelin-recognized restaurants. Most notably, he served as Head Sommelier and Restaurant Manager at Enigma Yorkville, where he was responsible for leading the beverage program and developing systems that ensured consistency in both service and operations. James is currently serving as Assistant General Manager and Sommelier at DaNico in Toronto.
In terms of professional development, James holds the WSET Level 4 Diploma in Wines and is an Advanced Sommelier (CMS-EU). He is also a Master of Wine Stage 1 student and currently preparing for the Master Sommelier Diploma. As James put it “Pursuing these two pathways concurrently reflects my belief that true mastery in wine requires both academic depth and precision in service, developed in parallel. Looking ahead, my focus remains on the continued refinement of my craft, while contributing to the development of others through mentorship and leadership.”
He continued on, “I believe that competitions such as the Chaȋne des Rôtisseurs Jeunes Sommeliers Competition play an important role in advancing the standard of the profession, by encouraging both discipline and long-term commitment. Winning the 2026 Best Young Sommelier Competition is a meaningful milestone in my journey, and I am sincerely grateful to be part of such a respected and supportive community.”
Gold Medalist James (Junxing) Li flanked by Llyn Strelau, Calgary ViceEchanson and Linda Robinson, Echanson du Canada.
Competitors and judges.
CALL TO ACTION!
Want to recommend/sponsor/be a competitor in 2027?
Have you had incredible service, exquisite cocktail, or a perfectly decanted bottle of wine by a young person at one of your recent dining experiences?
Have you had knowledgeable wine & spirit recommendations from a young person in your favourite retail wine & spirits store?
Have you enjoyed a recent Chaȋne event with daring perfect wine & food pairing suggested by a young person?
INVITE THEM TO PARTICIPATE. THE FUTURE OF THE CHAINE IS WITH THESE YOUNG PEOPLE!
We are seeking that special young competitor to compete for CANADA at the International Jeunes Sommelier Competition 2027. Each competitor is tested in three areas: theory, service and blind tasting based on the Court of Master Sommelier competition rules. There is no charge to the competitors at any level of the competition and prize money for the gold, silver and bronze medalists.
Selecting a representative from your Bailliage may require an exciting local or regional competition!
As of the ELIGIBILITY Rules of December 1, 2024, The Jeunes Sommeliers Competition is open to a young person who:
Is sponsored by an active Professional member of la Chaîne des Rôtisseurs. Said Professional being a member of the Chaîne in good standing for at least two months.
Has pronounced interest & knowledge in the wine, spirits and crafted beverage industry and who must file an application with the designated person in the participating country.
Is at least 21 (twenty-one) years of age and will not be older than 28 (twenty eight) as of the start of the International Final Competition to be held in the autumn of 2027. Exact date and location to be determined.
We ask all Chaȋne Canada Bailliages and their members to seek out and propose eligible young competitors, for our Canadian competitor for the IJSC to be selected by late Spring 2027, allowing plenty of time for training & mentorship prior to the 2027 International Competition!
International Grand Chapitre & AGM 2026
Aix-en-Provence, France
The Grand Chapitre International and General Assembly of the Confrérie de la Chaîne des Rôtisseurs will take place from June 11th to June 14th in Aix-en-Provence, France.
Often referred to as the city of a thousand fountains, Aix-en-Provence (often known as simply Aix) is a university city in the Provence-Alpes-Côte d'Azur region of southern France, about 30 km north of Marseille. With a population of approximately 148,000, it was the birthplace of Post-Impressionist painter Paul Cézanne. The white limestone mountain Sainte-Victoire overlooking the city as well as the surrounding countryside were frequent subjects of his works.
The wide thoroughfare Cours Mirabeau follows the line of the old city wall and divides the town into two sections: the “new town” and the “old medieval town” with its narrow, irregular streets, mansions and the Cathedral of the Holy Saviour (Aix Cathedral).
The city’s remarkable thermal springs, containing lime and carbonic acid, first drew the Romans to Aix and gave it the name Aquae Sextiae.
Paul Cézanne – Mont Sainte Victoire and the Viaduct of the Arc River Valley.
Cours Mirabeau Fountain.
Pavillon Vendôme
International Jeunes Sommeliers Competition to be
Held In Båstad, Sweden
The International Jeunes Sommeliers Competition 2026 will be held in Båstad, Sweden October 1418, 2026.
Located in Skåne County (the most southern county in Sweden) and one of Sweden's most popular summer resorts, there are regular trains direct from Copenhagen Airport (travel time 1 Hr 45 Min). Skåne County is also the heart of Sweden's rapidly growing wine industry, producing roughly 80% of the country's wines. The region is emerging as a top Nordic wine tourism destination with around 50 commercial producers specializing in crisp white, sparkling, and natural wines.
will be the
and the
The hotel is a vibrant venue for events. Its surroundings and world-class hospitality make it an excellent choice for our International Final.
The host hotel
Skansen Båstad located between the beach
harbour with fantastic sea views.
International OMGD Grand Chapître 2026 to
be held in Cape Town, South
Following a successful 2025 International OMGD Grand Chapȋtre in Belgium, attended by over 80 participants from 27 countries representing five different continents, the 7th Annual International OMGD Grand Chapȋtre which will take place in and around Cape Town, South Africa.
The “Rainbow Nation”, South Africa is a rare and beautiful country with so much to offer. Think safari, penguins at Boulder’s Beach, breathtaking views from Table Mountain, a visit to the emotional Robben Island where Nelson Mandela was held, Cape of Good Hope or road tripping along the scenic Garden Route. The options are endless!
Africa
October 7-11
The detailed four-day Grand Chapȋtre program will include multiple visits to vineyards, wineries, as well as tastings of wines, liquors and other crafted beverages. The program will also offer wine master classes, featuring the heritage and production of wine from this internationally well-known region. Everything will be coupled with famous South African dining experiences at renowned restaurants. Click here for the Grand Chapȋtre program and registration.
PEOPLE AND PLACES
More Than a Membership: A Journey of Friendship, Fellowship, and the World at My Table
(Submitted by Lois Gilbert, Bailli Provençal British Columbia Canada Committee Member, International Jeune Chef Rôtisseurs Competition)
When I joined the Chaîne des Rôtisseurs in 2009, in Moscow, Russia, I had no idea how profoundly it would shape my life. I joined for the food and wine as many of us do but what I discovered was something far richer: a global family, lifelong friendships, and a passport to unforgettable experiences.
At my induction in Moscow, I met Margareta Henry from Sweden. We connected instantly, the kind of meeting that feels casual in the moment but later reveals itself as the beginning of something lasting. We promised to meet again and we did, two years later, at my first International AGM in Monaco in 2011. That AGM was a turning point. Monaco opened my eyes to what the Chaîne truly offers beyond one’s home Bailliage. I met members from the United States, Turkey and Italy, friendships that have since grown into shared travels, shared tables, and shared memories over many years.
I firmly believe every Chaîne member should attend at least one International AGM in their lifetime. It changes everything.
For those who love to travel, the Chaîne offers a gift that is often underused: Chaîne Connect. Before every trip, I make a point of looking up professional members in the cities I’ll be visiting. I reach out, introduce myself, and whenever possible, I stay in their establishments or reserve a table at their restaurants. Not only does this support our professional members, but it also opens doors to insider knowledge, to unforgettable meals, and to places you would never discover on your own.
Professional members are also the very best guides. They know which museum you must see, which restaurant you shouldn’t miss, and where the soul of their city truly lives.
This approach led my sister Ruth Canadian Chargée de Missions and me to a remarkable experience in Lisbon in 2024 during the International Young Sommelier Competition. There, we had the pleasure of meeting Göran Amnegard, a member of the Swedish Bailliage. Göran is both a professional chef and a wine expert, and at the time, the owner of a vineyard southwest of Stockholm. Over conversation and shared meals, we spoke about Chaîne events in Sweden and Canada. Göran mentioned a very special annual tradition organized by the Swedish Bailliage: a dinner held every year on December 11.
The significance of that date is extraordinary. On December 10, Nobel Prize winners gather in Stockholm for their awards ceremony and the famed gala dinner at Stockholm City Hall Stadshuset. (The Nobel Peace Prize, uniquely, is awarded in Oslo.) The following evening, the Stockholm Bailliage recreates that very same dinner same venue, same chefs, same menu, same wines, identical décor, right down to the flowers and stemware. The only thing missing from the tables is the Royal Family.
In December, we traveled to Sweden for ten days, with the “Repeat Nobel Dinner” as our original reason for going. It exceeded every expectation. The warmth and hospitality of the Swedish Chaîne members were so genuine, so generous, that we truly felt like royalty ourselves.
Stockholm City Hall Stadshuset
The Golden Room
The Blue Room
Lois Gilbert and Björn Gustafsson, Bailli of Stockholm.
But the magic didn’t stop there.
We stayed at the magnificent Hedenlunda Castle that Göran recommended. Göran and his wife Ulrika invited us to their home and created a stunning tasting menu for us thoughtful, elegant, and deeply personal. We were welcomed into homes for home-cooked meals, lunched at the restaurant where the Swedish Jeunes Chef competitor works, visited exceptional museums, and wandered enchanting Christmas markets that felt straight out of a storybook. This is what happens when you reach out.
Each year, wherever we travel, we connect with Chaîne professionals along the way. And each year, the rewards are immeasurable friendships formed, doors opened, tables shared, and memories created that last far beyond the journey itself.
What’s next? Istanbul in April for the International Jeunes Chefs Rôtisseurs Competition. Aix-enProvence in June for the International AGM. Because that is what the Chaîne is truly about.
Good food.
Good wine.
And above all good fellowship.
If you’ve ever considered traveling beyond your home bailliage, let this be your invitation. The world is waiting, the tables are set, and future friends you haven’t yet met are ready to welcome you.
NOBEL GALA DINNER 2025
Stockholm, Sweden
Porcini Mushroom Soup
Cultivated Swedish mushrooms, Almnäs Tegel cheese
Ginger oil, Black winter truffle,Truffle butter
Crispbread flavoured with porcini mushroom
Turbot Stuffed with Scallops and Sugar Kelp
Roasted celeriac glazed with lovage, Butter-boiled potatoes and white onions, Nutmeg
Savoy cabbage, Leeks, Mushrooms
Butter sauce of fermented quince and Ingrid Marie apples
Sorbet of Swedish Blackthorn Berries
Orange, Allspice, Clove
Baked Cream of Fresh Cheese
Bour bon vanilla,Browned butter sponge
Buttermilk caramel, Crunch of buckwheat and oats
Wild raspberry consommé, Juniper shoots
Wines
Eric Rodez Blanc de Noirs Grand Cru Champagne, France
Immelen 2022
Kullabergs Vingård, Skåne, Sweden
Kracher “Red Roses” 2022
Beerenauslese, Burgenland, Austria
Coffee
Nobel Prize Museum Tea Blend
Grönstedts Cognac XO Facile Punsch
Stenkulla Brunn
Still and Sparkling Water
Fund Balance up 23% in 2025!
As of our 2025 Annual Meeting in Montreal, the net Fund Balance (i.e., Investments and Cash less Accounts Payable) in your Canadian Chaȋne des Rôtisseurs Foundation increased almost 23% since our 2024 Annual Meeting! As this balance grows, funds generated can be applied in supporting the Foundation’s expanding commitments to the Canadian culinary landscape. This is all due, in no small part, to the on-going, and increasing, financial commitment of our Canadian membership to empowering the Culinary Future of our young Canadian Chefs and Sommeliers.
Even more impressive, that Fund Balance has grown from our initial December 2018 seed money of $77,446 to almost $176,000 (more than doubling over seven short years) despite the disastrous three plus years of the Covid epidemic that devastated the industry. The Canadian membership across the country is to be congratulated for this outstanding achievement.
Your Foundation Dollars Are Hard At Work
The Canadian Foundation is dedicated to supporting young Chefs and Sommeliers, both in their education and in expanding their skills to keep Canada on the forefront of the culinary world. How?
By matching local Bailliage scholarships at local culinary schools supporting the best in young talent across the country.
By funding national Bailliage competitions.
By allowing us to create a new National Young Sommelier Competition.
By providing the financial support to our National Young Chef and Sommelier Gold Medalists that allows them to focus on the invaluable practice that delivers peak performance.
By funding the National and International travel that removes the financial burden and ensures our best can compete at all levels.
By conducting rigorous black box competitions that sharpen the focus and organization required for their careers in their chosen field.
By providing networking opportunities with talented chefs and judges from across Canada and around the world, exposing our young chefs and sommeliers to different culinary philosophies and cuisines far earlier in their careers.
Our Goal for 2026: A $200,000 Fund Balance! Let’s keep the momentum going in 2026! Watch your email for exciting new ways to support your Foundation in 2026!
As the Fund Balance Grows, So Does The Impact!
The seeds we all plant through your Foundation donations and its activities have sprouted into some our finest Professional members at your local Bailliage. The higher our Fund Balance, the more we can do, the more seeds we can plant and the greater the crop. Higher funding allows us to:
Increase support at the local level by matching even more local Bailliage scholarship awards to deserving young chefs studying at accredited Canadian Culinary Institutes across the nation.
Increase funding for mentoring and regular practice for the competitors at our National and International Jeune Chefs and Jeune Sommeliers competitions.
Explore and implement new and innovative approaches to growing the skills and expertise of our young Canadian talent.
Continue to support Canada’s proud International record at young Chef and Sommelier competitions around the world
None of This Can Happen Without Your Support!
Here is your opportunity to keep Canada at the culinary forefront.
Send your donation today by E-Transfer to CHAINECANADAFOUNDATION@GMAIL.COM
Please include your email and your name in the message box of the e-transfer to allow us to communicate with you as required.
Your contribution of any amount is greatly appreciated. Charitable tax receipts will be issued for any amount over $50. Please act today!
For additional details on how your donation will support young Canadian culinary and sommelier talent, please contact: Tim Chimuk, Fundraising Director, La Chaîne Canada Foundation directly at tchimuk@icloud.com (telephone 204-979-4142) and/or Tony Catanese at tony.n.catanese@gmail.com
Honours, Awards and Medals
International Medals Awarded
Gold Medal of the Chaine des Rôtisseurs
* Grimard, Hon. Normand Montreal
* Maier Hans Calgary
Marti, C.M., O.B.C Bruno Vancouver
Murakami, C.M. Takashi Manitoba
Silver Medal of the Chaine des Rôtisseurs
Busch Michel Montreal
Lois Gilbert Okanagan
Hegnauer Beat Calgary
* Phisel Jean-Claude Montreal
Richard Josefina Nova Scotia
Richard Remy Nova Scotia
Bronze Medal of the Chaine des Rôtisseurs
DekkerMichael Calgary
DeSaulniers Shaun Calgary
Hansen Jan Calgary
Hegnauer Beat Calgary
Kanuit Dean Calgary
Ly Duncan Calgary
McKay Jason Calgary
Miners Mel Calgary
Normandeau-Phisel Ginette Montreal
Robberecht Liana Calgary
Star of Excellence Awards - Canada
Gold Star of Canada
Busch Michel Montreal
* Charbonnier Dr. Pierre Ottawa
* Grimard, Hon. Normand Montreal
Littlepage Jack Victoria
* Maier Hans Calgary
Marti Bruno Vancouver
Murakami, C.M. Takashi Manitoba
Parkinson Vincent Calgary
Ruddick Jane Vancouver
Tetrault David Calgary
*Deceased
Silver Star of Canada
Allemaier Michael Calgary
Brintnell Wade Edmonton
Charlton Robert Vancouver
Clarke Jason Toronto
Doucette Paul Edmonton
Findlay Cynthia Calgary
Gabel Gail Victoria
Green Susan Edmonton
Gray Cameron Manitoba
Guetg Jori Calgary
Hanna Samir Montréal
Hegnauer Beat Calgary
Ito Takashi Victoria
Jaeger Scott Vancouver
Jones Eric Toronto
Kanuit Dean Calgary
Lawrence Clayton Manitoba
Bronze Star of Canada
Anfindsen Anne Edmonton
Barkley Monica Edmonton
Batey Matthew Calgary
Bauerfind Susan Calgary
Brintnell Robert Edmonton
Brintnell Wade Edmonton
Buchanan Carol Calgary
* Burt Jim Manitoba
Ceapa Dorina Nova Scotia
Ceapa Cornel Nova Scotia
Charlton Robert Vancouver
Coggan Ron Calgary
Collette Ann Vancouver
Doucette Paul Edmonton
Duke Stephen Okanagan
Eitzenberger Adolf Vancouver
James Ashley Calgary
Gabel Gail Victoria
Grierson Ruth Vancouver
Grimes Michael Manitoba
Grossman Cyndi Toronto
Guetg Jori Calgary
Legendre Marie-Madeleine Ottawa
Littlepage Jack Victoria
*Mastalir Paul Calgary
Miners Mel Calgary
Mirlycourtois Bernard Manitoba
* Murray Alec Edmonton
Normandeau-Phisel Ginette Montreal
Painsi Fritz Calgary
Pechtel Bill Edmonton
Richard Josefina Nova Scotia
Richard Remy Nova Scotia
Robinson Linda Calgary
Ruddick Jane Vancouver
*Seto Fong Calgary
Wilson Mark Calgary
Wright Owen Vancouver
Hansen Jan Calgary
Ion-Brown Toni-Marie Calgary
Jones Eric Toronto
Kemble Frank Victoria
Liu Ernest Toronto
Marti Bruno Vancouver
Mastalir Norman Calgary
Mehwan Harjeet Edmonton
Milaire Roland Vancouver
Miners Mel Calgary
Norton Craig Nova Scotia
*Phisel Jean-Claude Montreal
Robinson Linda Calgary
* Savin William Calgary
* Schell Ernst Manitoba
Scorgie Joseph Calgary
Treadwell Stephen Vancouver
Tyron John Manitoba
Tyson Alan Victoria
Wilson Mark Calgary
Wright Owen Vancouver
Commandeur Awards
Grand Officier Commandeur (50 years membership)
Marti Bruno Vancouver
Grand Commandeur (40 years membership)
Brintnell Robert Edmonton
Busch Michel Montréal
Coggan Ron Calgary
Hegnauer Beat Calgary
Littlepage Jack Victoria
Painsi Fritz Calgary
Richard Remy Nova Scotia
Ruddick Jane Vancouver
Santo Dr. William Toronto
Strike Leslie Vancouver
Tetrault David Calgary
Viereck Lyle Victoria
Voegeli Hans Edmonton
Officier Commandeur (30 years membership)
Alexander John Manitoba
Al Hassani Mehdi Montreal
Basit A Choudy Toronto
Bel Richard Manitoba
Bell Sam Calgary
Brown Randall Vancouver
Chadwick Jennifer Montreal
Charlton Robert Vancouver
Cirone Italo Toronto
Danguy Jean-Louis Manitoba
De Angelis Joseph Calgary
De Nardi Maria Manitoba
Dunlop Jannetta Vancouver
Eitzenberger Adolf Vancouver
Felicella John-Carlo Vancouver
Filipchuk Robert Edmonton
Gabel Gail Victoria
Green Susan Edmonton
Gray Cameron Manitoba
Grimes Michael Manitoba
Guetg Jori Calgary
Hanna Samir Montréal
Irwin Richard Nova Scotia
Jaworski James Manitoba
Josephson, Joshua Toronto
Kemble Frank Victoria
Kennedy Roger Manitoba
Kirkwood Elizabeth Vancouver
Larson Martin Edmonton
Lawrence Clayton Manitoba
Le Blanc Raymond Nova Scotia
Lownang Wilson Vancouver
Martin Herve Vancouver
Michasiw Dale Manitoba
Milaire Roland Vancouver
Murakami, C.M. Takashi Manitoba
Panara Guido Calgary
Pechtel William Edmonton
Pedersen William Vancouver
Pederson William Vancouver
Petley-Jones Matthew Vancouver
Savin Robert Calgary
Schwarz Georges Calgary
Seto Richard Calgary
Shackleton Nelles Victoria
Spurrell Alice Vancouver
Titcomb Kenneth Calgary
Trenke Nick Calgary
Viau Jacques Montreal
Wanner Hans Calgary
Watkins Beverly Victoria
Yip Jannie Victoria
Commandeur (20 years membership)
Amys Necia Nova Scotia
Anfindsen Laurie Jane Edmonton
Arlette Valli Calgary
Balciunas Rennie Manitoba
Bauerfield Susan Joy Calgary
Balone- Brown Judith Vancouver
Berner Andre Vancouver
Berner Monique Vancouver
Brandson Shawn Manitoba
Brintnell Wade Edmonton
Buchanan Carol Calgary
Burchert Stephe Nanaimo
Burnett William Val d’Okanagan
Burt James Manitoba
Byrne Rebecca Jean Montreal
Cheikh Sabeur Montreal
Chimuk Timothy Calgary
Chubachi Yoshitaka Calgary
Clarke Jason Toronto
Collette Ann Vancouver
Collette Guy Vancouver
Connolly James Vancouver
Cretney Ken Vancouver
Crichton Andrew Calgary
De Luca Marco Manitoba
De Nardi Thomas Manitoba
Doucette Paul Edmonton
Duke Peter Manitoba
Epp Jeffrey Manitoba
Findlay Cynthia Calgary
Flaherty David Victoria
Friesen Denise Manitoba
Graham Peter Edmonton
Gray Cameron Manitoba
Hanna Ihab Montreal
Hills Mark Vancouver
Hoadley Scott Calgary
Hourston James Vancouver
Hoyer John Nanaimo
Huley Cameron Manitoba
Ito Takashi Victoria
Jacobs Michel Vancouver
Jensen Karen Victoria
Jones Eric Toronto
Joy Susanna Toronto
Kanuit Dean Calgary
Kirkwood Elizabeth Vancouver
Leahey Dennice Nova Scotia
Lee Bernard Edmonton
Lee Gregory Val d’Okanagan
Leiendecker Klaus Manitoba
Maccorquodale Cameron Calgary
Mirlycourtois Bernard Manitoba
Miners Melvin Calgary
Morari William Toronto
Norrie Bryan Manitoba
Parkinson Vincent Calgary
Paul Craig Edmonton
Posteraro Guiseppe Vancouver
Rago Carmelo Edmonton
Richard Josefina Nova Scotia
Rothwell Robert Vancouver
Rocheleau Madeleine Montreal
Rothwell Robert Vancouver
Sauter Hans Calgary
Schultze Thomas Toronto
Seager Mary-Jane Manitoba
Shakir-Hanna Margrit Montreal
Smith James Manitoba
Stephen Douglas Manitoba
Sung Sonny Edmonton
Toth Kevin Nova Scotia
Trenke Mark Calgary
Truelove Paul Toronto
Tyson Allan Victoria
Vryenhoek Lucy Calgary
Watkins Beverley Victoria
Watt Don Calgary
Wilson Mark Calgary
Wojakowski Joseph Manitoba
Wright Owen Vancouver
Yakimets Walter Edmonton
Celebrating the 11th Anniversary of World Chaîne Day!
Saturday, April 25th
La Chaîne des Rôtisseurs has been celebrating its international tradition of designating one day of the year (April 25 for 2026) as World Chaîne Day for the past 11 years. Members have gathered together at a member restaurant or establishment, or at home as a family and with friends, to take part in a festive meal over the weekend specially prepared to celebrate the joys of the table, culinary creativity and good fellowship and to meet in a unique context on the Day.
In 2025, “Tastes of the World” was introduced as the annual theme for World Chaîne Day (WCD). This broad and inclusive concept reflects the truly global nature of our organization, offering Bailliages and members the freedom to interpret it in diverse and creative ways. It is a theme that celebrates our shared identity and our rich cultural variety.
While the ways in which we celebrate and share our experiences continue to evolve, one thing remains clear: the popularity of World Chaîne Day is growing year by year.
In 2026 alone, more than 9,000 WCD pins have been requested - an impressive testament to the enthusiasm and commitment of our members worldwide. Once again, on the International scene, the “Social Media Wall” was available throughout the weekend. Please note, however, that there was no photo contest this year.
Here is a sampling of photos from across Canada covering the World Chaîne Day 2026 weekend in many special and unique ways.
Bailliage
de New Brunswick (Submitted by Chelsea Belyea)
Tastes
of the
World Union Club, Saint John
The Bailliage celebrated World Chaîne Day (WCD) 2026 at the Union Club in Saint John. A private members club established in 1884, the Club has been operating at its current location since 1890. It was a fantastic and memorable celebration. In fact, this is now a Bailliage of New Brunswick tradition with this the third year WCD has been celebrated. It only gets better! All guests, as well as the many chefs who did the cooking, were delighted to participate and contribute!
Dorina and Cornel Ceapa, Bailli.
This year’s World Chaîne Day brought together an inspiring celebration of camaraderie, craftsmanship, and culinary culture. Rooted in the Chaîne’s spirit of fellowship, the evening highlighted the power of coming together chefs, winemakers, and guests from Canada's East Coast, united by a shared passion for gastronomy.
The menu offered a refined journey across continents, with global influences from French coquille St. Jacques to Danish smørrebrød and Chinese Yong Tau Foo grounded in New Brunswick ingredients. A talented group of local chefs delivered dishes that reflected both international technique and regional identity, with plates from Chef Alex Haun, Chef Owen Brinson, and Chef Ryan Magee of NBCC Moncton; Chef Abraham Boisvert and Chef Pierre Richard of Little Louis’ Oyster Bar; Chef Jordan Holden of Atelier Tony; Chef Yan Wang of Mimimi; and Chef Markian Shafransky of Acadian Sturgeon & Caviar.
Canadian wines complemented the experience, with a spotlight on New Brunswick’s evolving wine scene, led by Zach Everett of Magnetic Hill Winery and Loose Wire Winery. His work exemplifies how traditional methods can be expressed through local terroir.
NB Chaȋne members enjoying cocktail hour.
"Smoke and Orchard"~ Applewood smoked Pork Belly Burnt End, Cornbread Crisp, Apple slaw, Pickled Mustard Seed, Corn Shoot- Chef Ryan Magee (NBCC Moncton).
Octopus Cornetto - Polpo Cono - Chef Alex Haun (NBCC Moncton).
Coquille St. Jacques ~ scallop, mushroom, sunchoke, potato cream Chef Owen Brinson
A Play on "Smørrebrød" ~ salmon mi cuit, rye bread, beurre blanc with NB seaweed, cucumber variations-Chef Jorden Holden (Atelier Tony).
White Chocolate Crème Fraiche Panna Cotta with Caviar ~ brown butter, toasted poppyseed, maple blossom crumb, dried apricot, cranberry “kompot” Chef Markian Shafransky (Acadian Sturgeon & Caviar).
An educational moment from Eric Scouten of Kakuteru added depth, introducing guests to Mexican-inspired flavours, including pickled pineapple and a sustainable take on tapache. Seamlessly blending tradition and innovation, the evening captured the essence of World Chaîne Day: a celebration of excellence, storytelling, and above all, the enduring camaraderie that defines the Chaîne.
Next year, the Grand Chapitre of Canada will be hosted by our New Brunswick Bailliage in the famed St. Andrews by the Sea, Algonquin Hotel and Resort on October 7-9, 2027.
World Chaine Day
Union Club, Saint John “Taste of the World”
Hors D'oeuvres
Ryan – "Smoke and Orchard" Applewood smoked
Pork Belly Burnt End
Cornbread Crisp, Apple slaw, Pickled Mustard Seed, Corn Shoot (Southern United States)
pan-seared sweetbreads with crispy juniper bacon, red currant, glazed vegetables, braised red cabbage silk Bratensoße, sausage filled Serviettenknödel
Chef Alex Haun
Henry of Pelham Baco Noir VQA ~ Ontario Canada
White Chocolate Crème Fraiche Panna Cotta with Caviar (Ukraine)
brown butter, toasted poppyseed, maple blossom crumb, dried apricot, cranberry “kompot”
Chef Markian Shafransky
Kittling Ridge Icewine and Brandy ~ Ontario Canada
Rosé Sparkling New Brunswick
Chef Alex Haun (NBCC Moncton), Ryan Magee (NBCC Moncton), Chef Owen Brinson (NBCC).
Bailliage de Toronto
(Submitted by Executive Chef Chris Gironda, Bailli)
The Rabbit Hole
Members and guests gathered at The Rabbit Hole to celebrate World Chaîne Day in true Chaîne fashion bringing together camaraderie, exceptional cuisine, and thoughtfully curated wines.
The evening welcomed a vibrant mix of familiar faces and new ones, including two new members officially joining our Bailliage, as well as a prospective member experiencing the Chaîne for the first time. We were also delighted to host several guests visiting from out of town, adding to the sense of connection that defines our global community.
The menu showcased a refined and seasonal approach, with each course thoughtfully executed and paired to enhance the overall dining experience. The wines complemented the dishes beautifully, sparking conversation and appreciation around the table.
Above all, the evening was a celebration of what makes the Chaîne so special friendship, shared passion, and the joy of the table. It was a memorable night for all in attendance and a fitting tribute to World Chaîne Day.
Vive la Chaȋne from Chris Gironda, Bailli.
Bailliage de l’Alberta à Calgary
(Submitted by
Ashley James, Vice - Chargée de Presse)
Fourth Annual La Paulée de Calgary
Happy World Chaîne day to one and all! This year the Calgary Chaîne Bailliage was invited to share WCD as part of the Fourth Annual La Paulée de Calgary at The Ranchmen’s Club. The two clubs have some membership overlap and extended the invite to the rest of our Bailliage, making the opportunity too good to miss - Celebrating WCD at a Chaîne establishment in Calgary as well as enjoying the company of fellow epicureans.
La Paulée de Calgary traces its roots to an ancient tradition of Burgundy, when winemakers and vineyard workers gathered to celebrate the harvest, providing an opportunity to share their experiences, enjoy the fruits of their labour, and forge bonds within the community. Burgundy Week in Calgary features a series of events, culminating with the celebration of the Grand Tasting and La Paulée Gala Dinner, where attendees can taste an array of exceptional Burgundy wines and savour gourmet cuisine, prepared by Executive Chef Douglas King, Maître Rotîsseur.
Attendees gather for La Paulée de Calgary.
Lobster Thermidor.
Beef Bourgogne.
Burgundy connoisseurs and guests alike are encouraged to dive into their cellars, sharing their best bottles with fellow guests. There is only one rule: only the person who brought the bottle can pour it, you are not allowed to ask that person to try their wine, you are offered the wine that they are pouring. Once a bottle is empty, it is added to a table at the end so everyone can admire what has been sampled.
Burgundy Week/ La Paulée de Calgary has become the largest celebration of Burgundian food, wine and culture in Canada. Attendees celebrated both the tradition of WCD along with La Paulée, sharing delicious food, remarkable wines, and promoting friendships of the Chaîne and Burgundy.
The Chaȋne contingent (left to right) Robert, Chevalier and one of the Paulée organizers and Jill; Angela and Samuel, Chevalier; Jenny Chan, Maître Rôtisseur, Owner of Queens Restaurant and Vero Bistro; Michael Berg, co-owner of Queens and Vero Bistro; Mesh, Chevalier and Chef Douglas King, Maître Rôtisseur, Executive Chef, The Ranchmen's Club.
PiDGiN Restaurant
Bailliage de Vancouver
(Submitted by Sylvia Wu, Vice - Chargée de Presse)
Our World Chaîne Day celebration at PiDGiN Restaurant in Vancouver was a vibrant and memorable tribute to the 2026 international culinary theme, “Tastes of the World.” For this special occasion, PiDGiN curated a dinner exclusively for our group, inviting members and guests to experience a thoughtful and exciting exploration of fusion cooking at its best. The evening celebrated the creative meeting of French culinary methodology and Asian ingredients, a pairing that felt both refined and adventurous, and perfectly suited to PiDGiN’s distinctive culinary style. In an intimate and contemporary setting, guests were treated to a dining experience that was at once elegant, stimulating, and full of discovery.
The tasting menu unfolded as a beautifully choreographed progression of flavours, textures, and cultural influences. Opening bites of beef tartare with sauce gribiche, scallop with curry sofrito and pangrattato, and nori pâte à choux with yuzu kosho duxelle and onion jam immediately set the tone, demonstrating both technical precision and playful imagination, alongside a lively pairing of gin, magnolia flower, cherry pit orgeat, lemon, and sparkling wine.
(left to right) Cyndi Henderson, Nick Wright, and Karen Stierhoff.
(left to right) Ruth Grierson, George Luciuk, Keri-An Mahar and Diane Blaney.
The courses that followed continued to build in complexity and elegance: a striking mosaic potato salad with mussel nanbanzuke/escabeche and mornay sauce, paired with Averill Creek Okanós, led into an exceptional A5 wagyu and duxelle nori cappelletti with morels and sanshozuke butter sauce, served with Seguin-Manuel Chardonnay from Mâcon-Villages.
The menu moved seamlessly into olive oil poached halibut with kombu umeboshi broth, somen noodles, and lotus root sando, accompanied by Kozaemon Junmai Ginjo Sakura from Gifu, Japan, before arriving at a beautifully composed duck breast course featuring orange jus, miso lentil, and pickled pearl onion, paired with La Spinetta Ca’ di Pian Barbera d’Asti from Piedmont, Italy. Dessert provided a graceful and memorable finale with miso ice cream, mochi, and amazake citrus rice, paired with Château Megyer late harvest furmint.
Throughout the evening, PiDGiN’s menu captured exactly what had been promised: fresh local ingredients, deftly handled with classical technique, while Asian flavours and aesthetics elevated each course in unexpected and compelling ways. It was an inspired celebration of culinary creativity, global influence, and the pleasure of gathering around the table for a truly distinctive World Chaîne Day experience.
La Spinetta Ca’ di Pian, Barbera d’Asti, Piedmont, Italy
Miso ice cream mochi, amazake citrus rice
Château Megyer, late harvest furmint
(left to right) Bailli Ann Collette, Gale Liebert and PiDGin owner Brandon Grossutti.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse
(Submitted by Jolanta Grossman, Bailli)
Annual Gala
The Bailliage de la Nouvelle-Ecosse Annual Gala was a phenomenal success and a night to remember. The energy in the room, enthusiasm and excitement was electrical, so much timeless elegance, highlighting all we were celebrating.
We have so much to celebrate in our Bailliage. We come from different walks of life and cultures, and we all enjoyed sharing unforgettable cuisine, fine wines and most important of all, good fellowship of the table, which is a core value of the Confrérie de la Chaîne des Rôtisseurs. We inducted new members, recognized those that have been in La Chaȋne for more than 10 years and celebrated the founder of La Chaȋne in Atlantic Canada - Rémy Richard, who in 1983 formed the Bailliage in Nova Scotia – with a Grand Commandeur badge for his 40 years of service. Timothy Matthews also received his Commandeur Badge for his long service to La Chaȋne.
Thank you Tony Catanese for being our guest, for the Inductions, and for everything else you do for all the Provinces. Ian James, Nova Scotia Bailli Honoraire was recognised for his contributions to La Chaȋne Foundation and promoted to the Officier Vice-Conseiller title. Chef Thomas Carey was welcomed back to our Bailliage and promoted to Vice Conseiller. Chef Timothy Palmer was inducted as a Maȋtre Rôtisseur. Jennifer Snyder and Zoe Dave were inducted as Dames de La Chaȋne. We are growing and we will be welcoming more members in 2026.
Jolanta Grossman, Bailli and Tony Catanese, Bailli Délégué du Canada.
Rémy Richard, Chargé de Missions du Canada Honoraire, Grand Commandeur.
Ian James, Nova Scotia Bailli Honoraire (left).
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse continued
The refined and skillful preparation of all the dishes by Chef Ray Bear and Chef Thomas Carey emphasized a full sensory experience with nuanced flavours and the craftsmanship of true culinary artisans. Every dish was multi-dimensional with contrasting textures, unique flavours and aromas. Every bite reflected the care, knowledge, and desire for excellence that went into the preparation.
Chef Ray Bear prepared a slow cooked bison striploin with glacé de Viande, finished with Chivegarlic emulsion. It was so tender and incredibly juicy, clean, robust with earthy undertones! He also created a Crème Au Chocolat Sea Buckthorn Chiboust with Vanilla Sunchoke Ice Cream and Pumpkin Seed Praline. “Whenever I worked with sunchoke, I always enjoyed the sweet smoky tongue to it, in the back of my mind I always thought it would make a great ice cream. Pairing that with a dark decadent chocolate and a tart flavor, such as Sea Buckthorn seems to make sense in my mind. I’ve always been a fan of passion fruit and I feel Sea Buckthorn gives me that same contrast in a wild forged local ingredient. Although all bold flavours individually, together they became harmonious.”
Chef Thomas Carey’s Kaltbach Truffle Cheese was the best cheese dish I have ever tasted. The SaltBaked Pear Panna Cotta was paired with a Rye and Caraway Crisp, topped with a Silky Kaltbach Truffle Cheese Foam. A perfect combination of sweet and salty, soft and crisp!
Our wonderful Chefs shared funny stories and delighted us with a description of each course. Our hearts were full of gratitude and happiness when the night ended. Congratulations to all!
Chef Thomas Carey, Nova Scotia Vice Conseiller.
Slow cooked bison striploin.
Kaltbach Truffle Cheese.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse continued
Regional Young Chef Competition
We had an incredible day at the NSCC, Akerley Campus watching our competitors in action. After weeks of preparation, three students: Abigail Coleman, Trog Nghia Mai and Sukhmandeep Singh showcased their hard work, each bringing a unique culinary style and technique to the table. It was a privilege to observe such talent and dedication firsthand.
judges.
Our three Kitchen Judges (Chef Thomas CareyNSCC, Chef Timothy Palmer - The Westin NS and Chef Sean Kettley - NSCC) arrived before 7 a.m. and kept a close eye on smooth operations in the kitchen and the competitors.
The black box included Whole duck, Shrimp, Mussels, Scallops Dried black Trumpets (found in the woods by Bailli Jolanta) and Blueberries. Tasting judges were:
Chef Simon Simard (Fox Harbour)
Kevin Toth (Fox Harbour)
Ian James
Anthony Lockwood
Wendell Shaw
Susan Paynter
Andy Lee (Waegwoltic Club)
Competitors and kitchen
Kitchen judges discuss the action.
The Tasting Judges.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse continued
Compiling the scores.
We are thrilled to announce that Abigail Coleman has been named the winner of the 2026 Young Chef Competition in Nova Scotia. Abigail’s exceptional performance and culinary skills truly shone throughout the entire event. A student at the NSCC under Chef Thomas Carey, Abigail’s victory follows her winning a Gold Medal at the Provincial Skills Competition, just a day before our la Chaȋne competition took place.
We are incredibly proud to share that she will now move on to represent our region at the National La Chaȋne des Rôtisseurs Young Chef Competition in Edmonton this October. Abigail has a brilliant career ahead of her, and we look forward to watching her continued growth in the kitchen.
Second Place went to Trog Nghia Mai, completing his culinary education at NSCC, and working at the Westin under the guidance of Chef Timothy Palmer. He has developed strong, technical skills and a disciplined work ethic.
Third place went to Sukhmandeep Singh in his first ever competition and a young passionate cook, currently completing his second year at the NSCC. With 1.5 years of hands on experience at the Westin NS under the guidance of Chef Timothy Palmer, he has already built a strong foundation in professional kitchens.
Abigail in action!
Abigail and her proud father.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage du Montréal
(Envoyé par / Submitted by Mélanie Courtemanche, Bailli)
Brunch alsacien en compagnie de Philippe Faure-Brac, meilleur sommelier du monde! / Alsatian brunch with Philippe Faure-Brac, Best Sommelier of the World!
Le dimanche 22 février 2026, le Bailliage de Montréal a lancé sa programmation annuelle avec un brunch alsacien tenu au restaurant Le Boulevardier – Hôtel Le Germain Montréal. Dans une ambiance conviviale et élégante, les membres et invités ont partagé un moment exceptionnel sous le signe de la gastronomie française et de la culture du vin, plus particulièrement les vins exquis du Domaine Sainte Joie, pour rendre hommage à cette magnifique région de France.
La table est mise! Ici, bretzels et œufs hollandaise à la choucroute / The table is set! Featured here: pretzels and sauerkraut Eggs Benedict.
Nous avons eu l’honneur d’accueillir Philippe FaureBrac, Meilleur Sommelier du Monde, dont la présence a marqué cette rencontre de prestige.
Étaient également présents:
Noémie Meyer-Ferré et Gilles Meyer, Domaine Sainte Joie (Alsace).
Jordane Knab, Vice-Échanson du Bailliage et sommelier du Boulevardier.
Romain Valicon, Vice-Conseiller Gastronomique du Bailliage et chef exécutif du Ritz-Carlton.
Nous avons également accueilli le chef Davy Tissot, Bocuse d’Or 2021, dont la présence a contribué au rayonnement de cette matinée.
Le Domaine Sainte-Joie en Alsace nous a enchanté avec la sélection de ses vins pour accompagner la grande tablée / Domaine Sainte-Joie in Alsace enchanted us with a selection of wines perfectly curated to accompany our brunch.
Ce brunch alsacien en formule table d’hôte de partage a mis à l’honneur la générosité, le terroir et les accords mets et vins dans une atmosphère raffinée. Nous remercions les participants, partenaires et membres du Conseil du Bailliage pour leur contribution à la réussite de cet événement. Remerciement particulier à Paul Le Houillier pour la qualité des photographies.
[In English] On Sunday, February 22, 2026, the Bailliage of Montréal launched its annual program with an Alsatian brunch held at Le Boulevardier Restaurant – Hôtel Le Germain Montréal. In an elegant and convivial atmosphere, members and guests shared an exceptional culinary moment celebrating French gastronomy and wine culture, specifically the wonderful region of Alsace in Eastern France thanks to the wines of Domaine Sainte-Joie.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage du Montréal continued
We had the honor of welcoming Philippe Faure-Brac, Best Sommelier of the World, whose presence marked this prestigious gathering.
Also in attendance:
Noémie Meyer-Ferré and Gilles Meyer, Domaine Sainte Joie (Alsace)
Jordane Knab, Vice-Échanson of the Bailliage and sommelier at Le Boulevardier.
Romain Valicon, Vice-Conseiller Gastronomique of the Bailliage and Executive Chef at the Ritz-Carlton.
Wassim Maalaoui, Executive Chef of Le Boulevardier.
We also welcomed guest chef Davy Tissot, 2021 Bocuse d’Or winner, whose presence contributed to the prestige of the morning.
This shared-table Alsatian brunch highlighted generosity, terroir, and food and wine pairing in a refined atmosphere. We thank all participants, partners, and Bailliage Council members for their contribution to the success of this event. Special thanks to Paul Le Houillier for the outstanding photography.
Le Vice-échanson du Bailliage de Montréal, le sommelier Jordane Knab, présente l’accord met et vin, au son des applaudissements des convives / Montreal Bailliage’s Vice-Échanson, sommelier Jordane Knab, presents the food and wine pairings to the warm applause of our guests.
Le 27 mars 2026, le Bailliage de Montréal a tenu une soirée dégustation Caviar & Champagne en partenariat avec le Club Saint-James. Cet événement a offert aux invités une expérience gastronomique raffinée mettant en valeur l’accord entre caviar et champagne.
Nous avons eu le privilège de collaborer avec des maisons d’exception : les caviars Antonius ont été particulièrement appréciés pour leur finesse et leur qualité, tandis que le champagne de la Maison Pannier a accompagné la soirée avec une dégustation variée et élégante.
Davy Tissot (champion du Bocuse d’Or 2021 / 2021 Bocuse d’Or Champion), Mélanie Courtemanche-Dancause (Bailli de Montréal), Philippe Faure-Brac (Meilleur Sommelier du Monde / World’s Best Sommelier).
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage du Montréal
continued
La fraternité était omniprésente lors de cet événement, grâce à notre collaboration avec le Club Saint-James. Ici, le Conseil de Montréal est représenté aux côtés des coordonnateurs de la soirée pour le Club / Fraternity was ever-present at this particular event, thanks to our collaboration with the Saint-James Club. Here, the Montreal Conseil is shown with the Club’s coordinators for the evening. De gauche à droite (left to right) : Julien Dancause (Vice-Argentier), David Connor (ViceChancelier), Romain Valicon (Vice-Conseiller Gastronomique), Mélanie Courtemanche-Dancause (Bailli), Jean-Michel Luc (Vice-Chargé de Mission), Jordane Knab (Vice-Échanson), Baptiste Collongues (Directeur du service aux membres du Club / Club’s Director of Member Services) et Emily Haladij (Adjointe exécutive du Club / Club’s Executive Assistant).
Nous remercions chaleureusement l’équipe du Club
Saint-James, et tout particulièrement Baptiste Collongues et Emily Haladij, pour leur accueil, leur professionnalisme et leur soutien à la réussite de l’événement. Nous saluons également la contribution de François-Xavier Dehédin, caviariste, ainsi que de Michel Meunier, représentant de l’Agence Selection MGH, dont les expertises ont enrichi l’expérience des convives.
Un remerciement particulier est adressé à trois des membres du Conseil : Jordane Knab, vice-échanson et sommelier du Le Boulevardier Restaurant, pour sa présentation des champagnes dégustés, ainsi que Romain Valicon, vice-conseiller gastronomique et chef exécutif du Ritz-Carlton Montréal, et JeanMichel Luc, vice-chargé de mission, chef exécutif et chef-consultant, pour leurs créations culinaires. Cet événement illustre une fois de plus l’engagement du Bailliage de Montréal à promouvoir l’excellence gastronomique et la convivialité. Nous sommes fiers de mettre de l’avant cette amitié entre le Club SaintJames, l’un des plus vieux clubs privés du Canada, et notre confrérie gastronomique, la plus ancienne du pays !
[In English] On March 27, 2026, the Bailliage de Montréal hosted a Caviar & Champagne tasting in partnership with the Saint-James Club. This event offered guests a refined gastronomic experience highlighting the exquisite pairing of caviar and champagne.
We had the privilege of collaborating with exceptional houses: Antonius Caviar was particularly praised for its finesse and quality, while champagnes from Maison Pannier accompanied the evening with a diverse and elegant selection.
La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage du Montréal continued
We would like to extend our warmest thanks to the team at the Saint-James Club, particularly Baptiste Collongues and Emily Haladij, for their hospitality, professionalism, and support in making this event a huge success. We also recognize the contributions of caviar expert François-Xavier Dehédin and Michel Meunier, representative of Agence Selection MGH, whose expertise greatly enriched the experience for our guests.
Special thanks are addressed to three of our Conseil members: Jordane Knab, Vice-Échanson and sommelier at Le Boulevardier Restaurant, for his presentation of the featured champagnes, as well as Romain Valicon, Vice-Conseiller Gastronomique and Executive Chef at the Ritz-Carlton Montréal, and Jean-Michel Luc, Vice-Chargé de Mission, Executive Chef, and Consultant Chef, for their culinary creations. This event once again illustrates the Bailliage de Montréal’s commitment to promoting gastronomic excellence and conviviality. We are proud to showcase the friendship between the SaintJames Club one of Canada’s oldest private clubs and our gastronomic confrérie, the oldest in the country!
Bailliage de l’Alberta à Calgary
(Submitted by Ashley James, Vice - Chargée de Presse)
Two amazing dinners served in two days. This marks our third event at The Malcolm with our first occurring just last year in March 2025. We value this property and look forward to continuing to enjoy the weekend here, snow or shine.
l’Order Mondial Event at Malcolm Hotel, Canmore
A weekend relaxing at The Malcolm…is there anymore divine way to spend the weekend? I can’t think of many ways to make life much better. This evening we were greeted with Taittinger Champagne (we would like to thank Echanson du Canada Linda Robinson and Pacific Wines and Spirits for providing this treat). Inside the Edinburgh Castle Room, the team had created three divine cocktails for us to enjoy with expertly prepared nibbles.
Nos deux chefs exécutifs ont mis tout leur cœur à l’ouvrage pour cette soirée spéciale / Our two Executive Chefs took such pride in their work for this special evening! (de gauche à droite / left to right) : Romain Valicon (Vice-Conseiller Gastronomique) et Jean-Michel Luc (ViceChargé de Mission).
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Bailliage de l’Alberta à Calgary continued
Dîner Amical at Malcolm Hotel, Canmore
We were welcomed to the Edinburgh Castle Room by servers holding trays of Taittinger Champagne courtesy of Echanson du Canada Linda Robinson and Pacific Wines and Spirits. In addition, our hosts provided one mocktail and two cocktails to savourall accompanied by a selection of hors d’oeuvres.
Toni-Marie Ion-Brown, Chancelière du Canada, welcomed us to the Malcolm, and enthusiastically thanked our hosts, along with ensuring we admired the view out of the picture windows of the Three Sisters. She presented David Jones of Everwild with his 10-year membership pin and recognized our guests.
The “Three Sisters” mountains view.
David Jones and Toni-Marie Ion-Brown, Chancelière du Canada.
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Bailliage de l’Alberta à Calgary continued
Members and
We were then treated to an outstanding eight course extravaganza accompanied beautifully by carefully selected wines.
Following the dinner, the brigade entered the dining room to a standing ovation from members and guests. In Toni’s closing comments, she highlighted the military style service, the thoughtfully presented menu, having a mocktail or cocktail before dinner, along with the care that had been taken with the wine pairings. A few standouts were the exceptionally sliced beets for the ravioli and the pastry on the Pâté en Croûte.
Chevre souffle, fermented honey, carrot, roasted cracked black pepper, red fife lavosh crisp
Tawny 20 Year Port
“Dubai Bar”
Chocolate, pistachio, kataifi
Blandy’s Madeira 20 Year
By tradition, two plates were presented as a token in recognition of the exceptional efforts of two members of the Malcolm Hotel’s staff, one from the kitchen brigade or heart of the house, and another for the front of house brigade. The plate for the heart of the house went to Takumi Kitamura, Executive Sous Chef. The plate for the front of the house went to Tomas Postranecky, Restaurant Floor Manager.
guests await the dinner.
Serving and Kitchen Brigades.
Tomas Postranecky, Restaurant Floor Manager and Takumi Kitamura.
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Bailliage
de L’Alberta Nord
(Submitted by Monica Barclay, Vice - Chargée de Presse)
The Bailliage de L’Alberta Nord started off 2026 with our AGM and New Member Induction Ceremony which was held at the Edmonton Convention Centre. There were five new members inducted, including one professional – Chef Medi Tabtoub, and one promotion to Vice Echanson.
Executive Chef Serge Belair and his team showcased an outstanding meal for members and guests. The Senior Culinary Team from NAIT who will be competing at the World Culinary Championships in Luxembourg also prepared 2 of the dishes that will be part of their competition.
The evening ended with members being served the Mignardises / Petit Fours in a Japanese themed Koi pond made with edible chocolate and Pate de Fruit!
Japanese Themed Petit Fours.
The Bailliage plans to hold their first ever “Sparkling Affair Brunch” in May which will feature all sparkling wines. Even more exciting is the fact that the National Grand Chapȋtre will be held in Edmonton from October 22-24, 2026. We look forward to welcoming members from across Canada.
Bailli Harjeet Singh Mehdwan (left), James Stevens, new Vice Echanson and Tony Catanese, Bailli Délégué du Canada.
Duck before.
Duck after.
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Bailliage de Val d’Okanagan
(Submitted by Stephen Duke, Bailli)
The 2026 Savour Culinary Festival
The Okanagan Bailliage hosted a week-long festival March 17-22 at Sun Peaks Resort. Co-Host Chef Vikram Vij led a series of events including a masterclass cooking demonstration, dinner and Dance. Some of the festivities included a Riedel performance varietal wine glass tasting by members Olivia Cycad & Gerri Van Staalduinen, the “Judgement of BC” blind wine tasting against international wines with member Barb Wild (the Good Wine Gal),
The Village Apres Ski Wine Stroll featuring 23 wineries at stations in lobbies and galleries around Sun Peaks Village, and a raucous after-party with Vikram Vij at Powderhounds where we followed up all that wine with some Butter Chicken Schnitzel.
Saturday was the EPICUREAN showcase event featuring food and beverage pairing stations with culinary teams from wineries and guest appearances including Chef Ned Bell. The people’s choice pairing honours went to the 50th Parallel Winery team with their miso cured Black Cod Brulé and Chardonnay.
The after-party was epic as all the participants and 300 guests partied to the Little Easy Band. Many thanks to all the sponsors including Peter’s Wealth Management, Buy BC, Red Bird Brewing, Summerhill Winery.
Member Barb Wild the Good Wine Gal during her blind tasting event “The Judgement of BC”.
Vice Chandelier Steve Potluck, Vikram Vij and visiting Chef Eda Martin from Seattle mixing it up.
The winning pairing included this Miso Cured Black Cod Brule.
Chef Ned Bell; co-host Chef Vikram Vij and Bailli Stephen Duke.
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Bailliage de Vancouver
(Submitted by Sylvia Wu, Vice - Chargée de Presse)
From sunlit garden gatherings to a spirited wineeducation reunion, intimate tasting dinners, blind tasting exploration, themed gala dining, and a festive northern Italian finale, the past half year offered a rich series of memorable experiences celebrating gastronomy, wine, fellowship, and joie de vivre.
Bailli’s Picnic
The Bailli’s Picnic was a joyful celebration of summer, held in the beautiful backyard garden of our Vancouver Bailli under perfect sunny skies. Surrounded by lush greenery and warm sunlight, members gathered outdoors for an afternoon filled with laughter, camaraderie, and the easy elegance of alfresco dining.
The relaxed garden setting created a welcoming and convivial atmosphere, making it the ideal backdrop for a memorable summer get-together amongst members and guests.
Attendees were treated to a generous outdoor buffet of old-fashioned Southern-style barbecue, expertly catered by Smoke and Bones BBQ. The menu was both hearty and deeply satisfying, featuring tender pulled pork, richly smoked brisket, flavourful chicken drumsticks, and savoury pork sausages, accompanied by all the classic trimmings: creamy potato salad, crisp coleslaw, Caesar salad, Southern-style baked beans, buttermilk cornbread, and warm dinner rolls with butter. To complement the rustic feast, attendees enjoyed a selection of wines from the Chaîne Cellar as well as beer, adding to the fun and leisurely spirit of the occasion.
(left to right) Peter Green, Dr. Vlad Krajina and Randy Brown.
(left to right) Ruth Grierson, Heather Hall, Hong Kong Bailli Jacky Kam and his wife Winnie Kam.
Our Smoke ‘N Bones caterer serves up cornbread to Henry Lo and Matt Petley Jones.
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Bailliage de Vancouver continued
Chaîne WSET Reunion
Our Chaîne WSET Reunion cheerfully called “continuing education” — brought members together at LaSalle College for an engaging evening of reconnection, learning, and conviviality. The event reunited fellow students from the Chaîne WSET Level 1 and 2 programs in a warm and enthusiastic setting, where the pleasure of seeing familiar faces again was matched by the excitement of returning to the world of wine study.
Guided by Tim Ellison, guests refined their wine tasting skills through the Systematic Approach to Tasting from the Level 3 program while exploring a thoughtfully curated selection of Bordeaux wines.
Bailli’s Picnic Old-Fashioned Southern-style BBQ
Buffet
Pulled Pork
Smoked Brisket
Chicken Drumstick
Pork Sausage
Potato Salad
Coleslaw
Caesar Salad
Southern-style Baked Beans
Buttermilk Cornbread
Dinner Rolls with butter
Beverages
Selection of wines from the Chaîne Cellar Beer
(left to right) Guest, Dennis Pang and Jim Robertson.
(left to right) Elaine Ekman, Owen Wright, Peter Wright, Georgie Reddington and David Grieg.
The Vancouver Chaîne’s Tim Ellison prepares the line up.
(left to right) Randy Brown, Guy Collette, Ann Collette and Matt Petley Jones.
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Bailliage de Vancouver continued
Inspired food pairings rounded out the experience beautifully, proving once again that wine education is at its finest when shared around the table. True to form, the evening concluded with more wine, more conversation, and more fun, leaving attendees both enriched and delighted.
Suyo Peruvian Cuisine
Our gathering at Suyo Modern Peruvian was an unforgettable evening of culinary artistry and discovery. Hosted in SUYO’s intimate Nazca Room, the setting offered an atmosphere that was both refined and warmly inviting, allowing guests to fully immerse themselves in an exclusive eight-course tasting dinner with drink pairings. The ambiance was elegant yet intimate, with each course unfolding like a carefully composed story, showcasing the bold spirit, colour, and creativity of modern Peruvian cuisine.
The organizers: WSET instructor Tim Ellison with Jim Connolly.
Gathering of the Chaȋne WSET 1 and 2 Graduates.
VCC student Jesse and Tim Ellison put the final touches on charcuterie.
Judy Balone Brown enjoying the cocktail paired with the second course of Bocados.
(left to right) Guy Collette, our Suyo hostess, Dr. Cyndi Henderson and Randy Brown.
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Bailliage de Vancouver
continued
The Verano Tasting Menu delighted guests with a vibrant progression of flavours and textures, beginning with a delicate Scallop Ceviche brightened by heart of palm leche de tigre, nori, crab, and tostada, paired beautifully with Gerard Millet Sancerre. From there, an inventive array of bocados offered playful and richly layered bites, followed by a visually stunning Heirloom Tomato Terrine with watermelon foam, basil, and smoked aioli, complemented by Church & State Blanc de Blancs.
The evening continued with a luxurious Dungeness Crab Causa, an expressive Octopus Anticuchero al Pastor, and the memorable “A Rabbit Who Thinks Is a Guinea Pig,” a whimsical and beautifully executed dish accompanied by smoked baby carrots, hazelnuts, caramelized carrot purée, garlic scapes, and rabbit jus, paired with G.D. Vajra Nebbiolo.
The experience concluded on a high note with Dulce – Chicha Morada Sorbet Volador, a graceful dessert layered with dulce crema, stone fruit jam, salted caramel, and emoliente, leaving guests with a lasting impression of both sophistication and culinary adventure.
Fourteen Vancouver Chaîne members attended the Chaîne intimate dinner at Suyo.
First course: Scallop Ceviche - heart of palm leche de tigre, nori, crab, tostada.
Dungeness Crab Causa squid ink potato, rocoto espuma.
Octopus Anticuchero al Pastor chicha morada soft tortilla, botija aioli, chalaca, chimichurri, pineapple.
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Bailliage de Vancouver continued
Best of BC Chardonnays Blind Tasting
The Best of BC Chardonnays Blind Tasting at the Royal Vancouver Yacht Club was a memorable evening of wine education, sensory discovery, and convivial exchange. Guests were welcomed with a reception featuring Blue Mountain sparkling Blanc de Blancs, an elegant apéritif that set a celebratory tone for the tastings ahead. From there, we moved into the main dining room, where the spectacular backdrop of sailboats gliding across the water added a distinctly West Coast grandeur to the event. The setting was both sophisticated and serene, offering the perfect atmosphere for an afternoon devoted to the excellence of British Columbia Chardonnay.
Suyo Modern Peruvian Verano Tasting Menu
Scallop Ceviche
Heart of palm leche de tigre, nori, crab, tostada Gerard Millet Sancerre
Chicha Morada Sorbet Volador dulce crema, stone fruit jam, salted caramel, emoliente
Dessert: Chicha Morada Sorbet Volador dulce crema, stone fruit jam, salted caramel.
Conseiller Culinaire Jim Connolly welcomes everyone to the Chardonnay tasting event.
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Awaiting each guest at the table were six unidentified glasses of Chardonnay, ready for a true blind tasting experience. The lineup featured some of BC’s most distinguished producers: 1 Mill Road 2022, CheckMate Queen Taken 2022, MacIntyre Astra 2021, Mission Hill Perpetua 2021, Meyer Family Micro Cuvée 2022, and Quails’ Gate Rosemary’s Block 2022. Guests were invited to assess, compare, and rank the wines according to personal preference, adding an engaging and interactive dimension to the evening. Ranking cards were collected, the scores were tallied, and anticipation built as the room buzzed with lively discussion, opinion, and debate.
Six of BC’s top chardonnays were tasted blind and side-by-side, then rated by the participants.
Guiding us through the tasting was our guest sommelier, DJ Kearney - global wine expert, veteran educator, acclaimed speaker and judge, and a passionate ambassador for BC wines.
With insight, wit, and remarkable depth of knowledge, she revealed each wine and offered thoughtful commentary that enriched the experience for all in attendance. During the tasting, guests enjoyed a selection of appetizers by Chef Kaesta McFee, carefully crafted to complement Chardonnay’s elegance and versatility. While every wine showed beautifully, the final tally crowned Quails’ Gate Rosemary’s Block Chardonnay 2022 as the evening’s favourite, admired for its classic Okanagan precision, layered citrus, apple and pear notes, delicate creamy bakery and hazelnut complexity, and crisp mineral finish. It was, in every sense, a splendid celebration of outstanding wines, breathtaking surroundings, and the shared pleasure of discovery among fellow enthusiasts.
Best of BC Chardonnays Blind Tasting Tasting Lineup
Reception
Blue Mountain sparkling Blanc de Blancs
Blind Tasting Wines
1 Mill Road 2022
CheckMate Queen Taken 2022
MacIntyre Astra 2021
Mission Hill Perpetua 2021
Meyer Family Micro Cuvée 2022
Quails’ Gate Rosemary’s Block 2022
Complementing the Tasting
Selection of appetizers by Chef Kaesta McFee
(left to right) Conseiller Culinaire Jim Connolly, host sommelier DJ Kearney, Janis Connolly, Guest, Henry Lowe.
Chef Kaesta McFee provided a flavourful feast of accompaniments.
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Bailliage de Vancouver continued
Chaîne Fall Formal - Gothic Glam
The Chaîne Fall Formal at the Terminal City Club in Vancouver was a striking and unforgettable celebration, offering a dramatic and delightful departure from the traditional induction dinner. Embracing the spirit of the season, the evening unfolded under a Gothic Glam theme, with richly atmospheric décor, elegant formal attire, and the evocative sound of a pianist setting a hauntingly beautiful mood. The result was an event that felt both sophisticated and theatrical, immersing guests in an ambiance of mystery, elegance, and seasonal enchantment.
The evening began with a refined Champagne Reception, where guests enjoyed “The Devil’s Hour Hors d’Oeuvres” - a stunning trio of bites that were as visually captivating as they were delicious. The Sunseeker Oyster with torched ahi tuna, salmon roe, and toyomansi wakame offered a briny and luxurious opening, while the Beef Tartare Cone with black truffle and cured egg yolk delivered richness and depth. The Beet & Chèvre Tart, accented with candied pecan and blackcurrant pearl, brought a vibrant and elegant contrast, all paired beautifully with Champagne Drappier Carte d’Or Brut NV. This sparkling beginning set the stage for a menu that was imaginative, polished, and perfectly attuned to the evening’s theme.
(left to right): Terminal City Club GM Peter Jackman, Kim Jackman, John Ruddick, Jane Ruddick, Jessa Marti, Sam Arefi, Chef Bruno Marti, Conseiller Culinaire Warren Chow, Bailli Ann Collette, Guy Collette.
Chargée de Presse Sylvia Wu, Fan Pfeifer, Chef Bruno Marti.
(left to right) Dave Jackson, Maggi Mei Ho, Dennis Pang, Matt Petley Jones and May Pang.
(left to right) Guy Collette, Bailli Provincial Lois Gilbert, Bailli Ann Collette and Owen Wright.
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Chef Dan Creyke’s themed dinner menu carried the Gothic inspiration beautifully through each course, blending autumnal richness with dramatic presentation and exceptional flavour. “Harvest Haunting” offered a lovely interplay of roast squash, beet-glazed beets, pumpkin seed gremolata, and sungold tomato black garlic dressing, followed by “Sleeps with the Fishes” a memorable dish of confit mackerel, uni risotto, and squid ink chip. The boldly composed “Hunter’s Moon Venison” brought together cherry-glazed leg, venison sweet pepper ragu, celeriac fondant, charred onion, braised leek, pickled garlic scape, and cherry jus in a course of remarkable depth and elegance. Guests then enjoyed “Curses & Cultures” featuring Kootenay Meadows Alpindon and Shropshire Blue with apricot mostarda and grilled ciabatta crostini, before concluding with “Wings in the Dark...chocolate,” a decadent dessert of dark chocolate mousse, crunchy raspberry praline, and cocoa crumble. Thoughtfully paired wines elevated each course, creating a truly immersive evening of culinary artistry, fine wine, and Gothic-inspired glamour.
The evening was highlighted by Provincial Bailli Mme. Lois Gilbert presiding over the intronization and promotion of members:
Paz Fernando - Vice Argentier
Chef Warren Chow - Conseiller Culinaire
Chef Kaesta McFee - Maître Rôtisseur
Sylvia Wu – Vice-Chargée de Presse
Charlene Liu - Chargée de Mission Youth Member Development
Dark chocolate mousse, crunchy raspberry praline, cocoa crumble
M. Chapoutier Bila-Haut Banyuls Rimage 2022Roussillon, France
Elephant Island Framboise 2023 - Okanagan Valley, BC
TCC Sommelier DJ Kearney with Conseiller Culinaire Jim Connolly.
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Bailliage de Vancouver continued
Holiday Season Dinner
Our Holiday Season Dinner at Carlino was a glittering and elegant celebration of the festive season, held in the warmth of our own beautifully appointed private room adorned with seasonal touches. The setting struck just the right balance between sophistication and holiday cheer, creating an inviting atmosphere for an evening of fine dining, convivial conversation, and shared celebration. With its intimate ambiance and polished service, Carlino’s provided the perfect backdrop for a memorable gathering to close out the year in style.
Chef Brian Fowke prepared a custom menu inspired by the distinctive cuisine of northern Italy, beginning with a refined selection of passed-around appetizers that delighted guests from the outset.
The Wild B.C. Spot-Prawn Tartare on a crispy polenta chip with compressed cucumber and micro dill offered a fresh and elegant opening bite, while the Burrata di Andria with roasted winter squash, house-made grissini, and sage brown-butter crumb brought creamy richness and seasonal warmth.
The Foraged Hedgehog Mushroom Arancini with truffle aioli added a deeply savoury note, all complemented beautifully by DeBernard Prosecco, whose lively sparkle set a celebratory tone for the evening.
(left to right) Lesley Laudan, Rebecca England, Jim and Janis Connolly, Mary Korpach and Karen Denorbrega.
(left to right) Chu Ling, May Pang, Ernest Yee and Dave Jackson.
(left to right) May Pang, Jessica Stoller, and Sylvia Wu.
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Bailliage de Vancouver continued
The seated dinner continued with a luxurious HandRolled Tagliolini featuring butter-poached Dungeness crab, Meyer lemon zest, shrimp bisque emulsion, and chive matchsticks, paired with Vulcanico Falanghina.
The main course of Mt. Lehman Duck Breast, glazed with juniper berry and served with caramelized baby carrots, hazelnut brown-butter spätzle, and rutabaga butter, was both comforting and exquisitely composed, elevated by a 2007 Fontanafredda Serralunga d’Alba Barolo.
To conclude, guests enjoyed a beautifully layered dessert of Vin Santo-soaked orchard pear, Friulian hazelnuts, roasted hazelnut praline, cocoa nib brittle, and fig-Brunello compote gelato, accompanied by Carlino’s Amaro digestif.
It was a festive and deeply satisfying evening, rich in flavour, warmth, and holiday spirit.
Holiday Season Dinner
Carlino
Pass-Around Appetizers
Wild B.C. Spot-Prawn Tartare
Crispy polenta chip, compressed cucumber, micro dill Burrata di Andria
(left to right) David Grieg, Elaine Ekman and Matt Petley Jones.
Carlino’s Executive Chef Brian Fowke describing the evening’s menu.
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Bailliage de Victoria
(Submitted by Gail Gabel, Bailli)
Chapître Event at Oak Bay Beach Hotel
The highlight of the 2025 Chaȋne calendar was certainly ocean-side in Victoria’s Oak Bay Beach Hotel. Many members and guests attending the event “took the elevator home” enjoying a relaxing stay at the Resort over the weekend. The open-air glass-walled heated swimming pool and spa, overlooking the Salish Sea, are always popular, as are the Resort’s luxurious suites and other amenities.
The Bailli welcomed Bailli Délégué du Canada, Tony Catanese, to officiate during the formal Chapȋtre ceremony, when three new members were to be inducted and three members promoted to positions on the Conseil. Five members were presented with pins celebrating their continuous years of Chaȋne membership: Dr Jack Littlepage and Mr. Lyle Viereck, 40 years; Mme. Nelles Shackleton, 30 years; Mr. Allan Tyson, 20 years, and Mr. Colin Weavers, 10 years. Bailli, Gail Gabel, noted that at the recent National Chapȋtre in Montreal, she had been presented with her 30-year pin.
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Bailliage de Victoria continued
After the formal ceremony, a chilled flute of Campo Viejo Spanish Cava Brut Reserva was eagerly accepted as members and guests moved to the Atrium Reception, where Executive Chef, Kreg Graham, and his team offered canapés of Kushi oysters in jalapeno cucumber shooters, Pate de Foie Gras and Albacore tuna crudo. As usual, conversation was lively, with stories of exotic summer travel and visits to other Bailliage events.
Without a doubt, it was a challenge to source alternatives for the event’s planned wine pairings, due to a provincial labour dispute that closed all government liquor stores for almost two months. Inventory at private liquor stores was also rapidly depleting. So, back to the possible selections which were finally sourced from private locations. Fortunately, the fifth pairing for the main course was to come from our cellar.
Chef Graham’s artistic presentation of the First Course of Lobster Salad set an elegant standard for the entire menu. Delectable chunks of lobster and wisps of baby greens topped a creamy coral sauce, the essence of which was made from simmering the crustaceans’ shells. The garnish was a lacy Yukon Gold potato tuile. A Beaujolais Blanc Chardonnay 2021 from Jean Paul Brun received many kudos, and proved to be an excellent pairing, providing a balance between the richness of Chardonnay and the mild climate of the Beaujolais region.
The Second Course continued the seafood theme with roasted, butter-glazed Sablefish, chanterelle mushrooms and an exquisite kabocha squash puree. A favourite wine of mine is an often overlooked Roussanne produced from this produced from this classic Rhone grape. This pairing, of a Ken Forrester Barrel Selection Roussanne 2024, from the Stellenbosch in South Africa, is a delightfully rich alternative to Chardonnay. This wine has a delicious texture, is delicate, yet full bodied, with a creamy, savoury finish.
The Main Course composition did raise quite a deal of advance interest: The seared Hokkaido scallops and braised oxtail was a first for our Bailliage and proved to be a “winner”. Chef Graham had gently braised the oxtail for more than a day to produce thin, delicate shards of exceptionally piquant tasting meat, accompanied by pearl onions and cubes of melt-in-your-mouth celeriac fondant and a black truffle jus. The flavour combination with the scallops was very pleasing, if non-traditional, and well worth being featured on a Chaȋne menu. Choosing a wine pairing for an unusual food combination brought the usual chagrin. Fortunately, we held several potential red wine candidates in our cellar and settled on a Chateau Marquis de Terme Margaux 2021, with a 93-point rating and could be cellared longer. However, 2025 was the first year recommended for drinking after decanting, and proved to be a superb choice, showing as well-balanced, with a full-bodied palate, fine tannins and good acidity. 64% Cabernet Sauvignon, 31% Merlot and 5% Petit Verdot.
Lobster Salad.
Seared Hokkaido Scallops and Braised Oxtail.
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Bailliage de Victoria continued
The Fourth Course – Dessert, proved to be true to its name, that of a “Chocolate and Chestnut Mont Blanc”. Majestically standing on the plate was a miniature chocolate “mountain”, cloaked in a spiral of chestnut vermicelli, winding up to a “boulder” of candid chestnut on the “mountain” top. The foot of the “mountain” had several attractive and complementary garnishes, including more edible “boulders” and puddles of truffle honey. This dessert cried out for a Tawny Port pairing, and this was accomplished with an Adriano Ramos Pinto from Portugal. A fruity wine, long aging to maturity in wooden barrels gives it a soft-in the-mouth feel and a perfectly balanced smooth finish.
After dinner, members and guests applauded the Culinary and Service teams. Each staff member was presented with a Chaȋne Certificate of Appreciation. Bailliage members expressed their thanks to Chef Graham, presenting him with a special gift, in appreciation for a very memorable event.
“Chocolate and Chestnut Mont Blanc”.
Dignitaries and Members Promoted and Inducted.
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Bailliage de Victoria continued
LIV Café & Bistro
As members and guests arrived during a hiatus from the wind and rain, that heralded the true beginning of winter in Victoria, I could not help but notice the broad smiles and cheerfulness as each came through the door. This continued during the evening, with laughter and obvious camaraderie during both the reception and dinner. The Bailli welcomed twenty-three members and guests.
Executive Chef and owner, Milton Rebello and his wife, designed Liv, their new Café and Bistro, literally from the ground up. The comfortable room décor and open kitchen concept are immaculate in what is the most recent addition to Oak Bay’s culinary scene. In his earlier career Chef Rebello had participated in culinary teams cooking for Chaîne events. But this was his first Chaîne event as Executive Chef in his own property. To borrow someone else’s epithet, he and his team, “hit it out of the park”.
The eclectic menu combined elegant style with beautifully balanced flavours. Visual presentation was outstanding. Wisps of Indocuisine of poori and tamarind added a surprising and delightful touch to the canapes. Sula Tropicale Rose sparkling wine, India’s first and only Gold Medal winner, with bursts of tropical fruit and berry flavours, was a perfect match.
Moving in to dinner, the first course, a salad of roasted pear, stuffed with blue cheese was paired with an Okanagan Switchback Pinot Gris from Haywire, 91 Points from Gismondi, its lively acidity complemented the blue cheese nicely.
The second course, an orange lacquered duck breast, perfectly pink, was accompanied by a selection of garnishes including a patty of duck confit rillette and salsa macha. An unusual pairing to be an excellent choice, an Australian crisp &dry Riesling, a 2024 Pewsey Vale EdenValley, with an impressive 93 Points from James Halliday.
Executive Chef and owner, Milton Rebello and his wife.
Orange lacquered duck breast.
Sparkling Sake sorbet Palate Cleanser, flavoured with a touch of bergamot.
P hotos courtesy of G. Gabel, N. Shackleton
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Bailliage de Victoria continued
Always appreciated, and sadly is often omitted in contemporary menus, is a palate cleanser. Chef Rebello’s offering of a sparkling Sake sorbet, flavoured with a touch of bergamot, was delightfully cool and refreshing.
The main course (or “Entrée” to use the classic term) of Rack of Lamb was elegant in its presentation and impressive on the palate. The flavours of traditional peas and mint accompaniments were interestingly pared together, as were potato & corn, respectively, in a puree and a hash. A favourite pairing for lamb is a Rhone red wine. Hence, a JL Chave Selection Mon Coeur, Cote du Rhone was the choice for this course - 92 Points-rated by Jeb Dunnuck. The region’s typical Grenache was blended with fifty percent Syrah to produce dark berry fruit, as well as Provencal herb and spice-driven flavours, all nicely balanced.
Dessert was truly a delicate construction, and a novel presentation of a Pavlova. Round petals of meringue formed a base on which was balanced a tiny, thin-walled chocolate bowl, filled with coconut mousse. Passion fruit coulis and mint salsa were piquant garnishes. This dessert called for a light acidity wine with a touch of effervescence. Hence a petillant Italian Moscato D’Asti, Pertinace, paired perfectly.
After dinner, the Bailli introduced the culinary and service teams, complimenting them on the menu and service provided.
Each was presented with a certificate of appreciation and the Executive Chef, received a personal gift to thank him for hosting the event. Special recognition was also given to the Executive Chef, Milton Revello who had volunteered to be a judge at the Bailliage’s Jeune Chef Commis, held at Camosun College, in 2023. It was there that Milton met his current Sous Chef, Levi Fox, whom he hired after his graduation. Levi was a finalist, and won second place in that Jeune Chef competition.
