KELOWNA, B.C. ― Chef Ryan O’Flynn (pictured, centre) of the Westin Edmonton has won top honours with his terrine of pine-smoked Alberta river sturgeon and cured Quebec foie gras at last weekend’s Canadian Culinary Championships held at Kelowna, B.C.’s Delta Grand Okanagan Resort and Conference Centre.
The silver medal was awarded to chef Antonio Park (pictured, left) of Park Restaurant in Montreal, and chef Kristian Eligh of Hawksworth Restaurant in Vancouver took the bronze.
“It was a fascinating competition,” said James Chatto, Gold Medal Plates’ national culinary advisor and head judge of the event that featured 11 competitors. “Going in, I felt we might have had the strongest lineup of chefs ever, with a very serious contender from every single city ― some of them established stars, others dark horses with powerful experience. We were not disappointed.”
Proceeds from the Gold Medal Plates and the Canadian Culinary Championships will be given to the Canadian Olympic Foundation to support high-performance athletes. To date, more than $9.5 million has been raised.