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We’ve spent the week celebrating our chefs, and now it’s time for the BIG MOMENT!

If you’ve been following along, you know is one of our favourite opportunities to put our chefs in the spotlight and celebrate the people behind the food.

Every year, leaders and peers nominate chefs from across ºÚÁϸ£ÀûÍø who they feel deserve some well-earned recognition, not just for the food they cook, but for who they are in the kitchen. The energy they bring. The way they lead their teams. And all the little things they do that most people never see.

This year, over 55 chefs were nominated, each with their own story to tell. From the ingredients they can’t live without to the kitchen moments that shaped who they are today, every chef brought something different to the table (pun very much intended).

From our nominees, four were named finalists:

• Chef Vikas, ESS Canada
• Chef Paul, Marquise Hospitality
• Chef Jamie, Restaurant Associates
• Chef Christopher, Groupe Compass, Québec

But of course, only one chef can take home the title of 2026 Chef Appreciation Week winner… and drumroll, please…

Congratulations, Chef Christopher!

If you’ve ever tasted Chef Christopher’s creations or worked alongside him, you probably saw this coming!

Naturally, we couldn’t let him go without sitting him down for a few (very important) questions, some serious, some not so serious.

1. 1. Let’s start easy. When you found out you won, what was your first reaction?
   Easy! I called my wife, who is my biggest fan and supporter. She’s been by my side through all of it, so she was the first person I wanted to share the moment with. Winning was incredible, but being able to call her and tell her the news made it even more special.
2. 2. If you had to describe being a chef in one word, what would it be?
   HATS. Because in this job, you have to wear many of them. You’re a cook, a leader, a teacher, a problem-solver, a manager, and sometimes even a therapist. Every day brings something different, and you have to be ready to switch hats at any moment.

   That’s what I love about being a chef—you’re never just one thing.

3. 3. Desert island ingredient – what’s the one you’d never give up?
   Chillies. Definitely chillies.

   I love the complexity they bring—not just heat, but layers of flavour, from smoky and fruity to earthy and bright. And there’s also a personal connection for me through my wife’s Mexican heritage. Chillies are such an important part of Mexican cooking and culture, and they’ve become a big part of the way I cook too.

4. 4. What’s your favourite thing to cook when you’re at home?
   Soup. Any kind of soup!

   The smell of soup simmering always takes me back to visiting my grandparents—they always seemed to have a pot on the stove. But the real reason? It’s my wife’s favourite comfort food. So, soup it is!

5. 5. What’s a dish or moment from this year you’re especially proud of?
   I’m very proud of the CEO Breakfast we hosted at Canadian Aviation Electronics (CAE).

   It was a great opportunity to showcase what my team and I can deliver. But more than anything, I’m proud of the people behind it—from the managers and catering team to my entire kitchen team. It was truly a team effort, and everyone played a part in making it happen.

6. 6. Quick fire: sweet or savoury?
   Together!

Chef Appreciation Week may only come around once a year, but the work? That happens every single day.

Across ºÚÁϸ£ÀûÍø, our chefs are cooking up meals and experiences for students, residents, patients, guests, fans, and workplaces from coast to coast. Different kitchens, different communities, different styles, all connected by a love of great food and the people they serve. Which is exactly why this week matters.

A huge congratulations to all of this year’s nominees, and a big thank you to every chef across ºÚÁϸ£ÀûÍø for everything you do, every day.

See a chef? Thank a chef. It really is that simple.