International Chefs to Unite in Cape Breton This Summer


HALIFAX — Michelin Star-rated chefs from across the world are heading to Cape Breton, N.S., for a series of 10 culinary events at Right Some Good, which will run from Aug. 25 to Sept. 4.

During the 10-day event, culinary teams comprised of an international chef, an inspired local chef and a promising junior chef, will create custom menus using ingredients indigenous to Cape Breton, creating a demand for local products and exposing suppliers to new local and international markets.

Chef Atul Kochhar is the latest chef, and the seventh Michelin Star-rated international chef, to join the talent roster. He has been credited with re-inventing Indian cuisine, becoming the first Indian chef to receive a Michelin Star, which was awarded at his London restaurant Tamarind in 2001.

Atul replaces Australian chef Geoff Lindsay who cancelled to spend more time preparing for the opening of his Australian restaurant. “We are disappointed chef Geoff Lindsay is unable to join us this year, but we understand his decision and wish him all the best in this new restaurant endeavor,” said Pearleen Mofford, event founder. “We are delighted to welcome chef Atul to our roster of international chefs. He brings incredible merit and creative talent to this landmark Cape Breton event.”

Atul will join Alvin Leung of Hong Kong, Vincent Masson of Belgium, Frank Widmer of Switzerland, Carlos Piernas of Spain, Javier Vargas Guimaray of Peru, Serge Knapp of France, Jill Davie of the U.S., Robert Clark of Canada and Christopher Coutanceau of France

“As Chefs we are constantly learning. This unique event will give us the opportunity to learn from each other and share culinary techniques from all over the world,” said chef Stefan Czapalay, culinary director of Right Some Good. “In Canada, we have some of the most pristine and distinct ingredients because of our diverse climates. I can’t wait to see what all our international chefs will do with these ingredients.”

Tickets go on sale June 20.  

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