Chef Jeremy Charles
St. Johns, Newfoundland
Chef Jeremy Charles’ influence goes beyond food. He is an important ambassador of Newfoundland and Labrador culture. His aim as a chef is to showcase and celebrate Newfoundland and Labrador products, indigenous ingredients, and wild game. He has been able to translate his deep passion for nature into the food at Raymonds—and now the Merchant Tavern, a new bistro opened with his partner, Jeremy Bonia. It is the third restaurant of theirs to have been named to the Best New Restaurants in Canada list. Their groundbreaking work recently led to a Newfoundland showcase on Anthony Bourdain’s TV show, Parts Unknown, among many others. Jeremy Charles currently lives in St. John’s, Newfoundland, with his wife and two children.
Chef Shane Chartrand
River Cree Resort & Casino
Chef Shane Chartrand grew up on a farm outside of Red Deer and moved to Edmonton for culinary training. Working with award-winning chefs, and training in some of Canada’s best restaurants and hotels, he has won numerous culinary competitions. He also participates in events for such charities as Kids with Cancer, Make-A-Wish, CNIB, and aboriginal groups around Alberta and British Columbia. Chef Chartrand has taught cooking classes to aboriginal youth, in an effort to offer back to the community.
Chef Alex Chen
Vancouver, British Columbia
Alex Chen, a pedigreed chef, mentor, and culinary champion, has led the kitchen team at Vancouver’s acclaimed Boulevard Kitchen & Oyster Bar since its opening in 2014. He has earned numerous accolades, including a Top 10 finish at the 2013 Bocuse d’Or, the national Canadian Culinary Championships title in 2018, and Vancouver magazine’s Chef of the Year for 2018.
Chef Patrice Demers
Chef Patrice has been involved in pastry since 2000. He worked in many well-known restaurants in Montreal before opening in own pastry shop, Patrice Pâtissier, in 2014. He also wrote three books about pastries and had his own TV show for five seasons on Canal Vie Network.
Chef John Horne
Oliver & Bonacini Restaurants
Chef John Horne, as district executive chef at Oliver & Bonacini Hospitality, oversees the culinary direction at Canoe, Auberge du Pommier, Jump, Biff’s Bistro, and Liberty Commons. Chef Horne’s cooking showcases his passion for local and seasonal ingredients, refined flavors, and explosive presentation, and has earned him respect for his dedication to defining Canadian cuisine.
Chef Martin Juneau
Chef Martin Juneau opened his restaurant, Pastaga, seven years ago (En Route magazine fifth-best new restaurant in 2012) right after closing his first one, La Montée de Lait, after seven years of operation. He and his partners, Louis-Philippe Breton and Alexandre Loiseau, are now running Cul-Sec (a wine boutique), Monsieur Crémeux (ice cream truck), Le Petit Coin (neighborhood grocery store), and Volet (a natural wine importation agency) together. It’s all about the team.
Chef Lucy Morrow
Terre Rouge Craft Kitchen
Prince Edward Island
Chef Lucy Morrow, growing up in rural Nova Scotia, lived the philosophy of farm-to-table dining. At 25 years old, she has committed to progressive, modern culinary, which has positioned her as one of Eastern Canada’s top talents. With focus and patience, Chef Morrow is inspiring community connection and environmental awareness with an evolving menu at Terre Rouge in Charlottetown, PE.
Chef Nadège Nourian
Chef Nadège Nourian is the chef/owner of Nadège in Toronto. When she opened her first store in 2009, Chef Nadège was a game changer in Toronto’s pastry scene with her modern dessert creations. Born in Lyon, Chef Nadège has worked in famous patisseries and in Michelin-starred restaurants in France and London, England.