BC Chefs Presidents Gala 2026
The BC Chefs Presidents Gala 2026 brought together one of the most dynamic and generous communities in the province, gathering chefs, industry leaders, and supporters for an evening that was as meaningful as it was memorable. The event celebrated culinary excellence, mentorship, and the people who continue to shape British Columbia’s hospitality industry and I was so lucky to be there.
Moments like these are a reminder of what this industry is truly about: connection, generosity, hard work, and a shared commitment to excellence.
The Menu: Elevated, Thoughtful, and Deeply Canadian
From the first bite to the final course, the evening showcased the depth of talent behind Culinary Team Canada, with a menu that felt both refined and rooted in storytelling. The reception and action stations opened with dishes including portobello mushroom pâté with goat cheese and Belgium endive with cashew cream, confit fingerling potato tart with sunchoke purée, smoked chanterelle, tomato chip, and chive oil, plus leek and prawn terrine with citrus gel, fennel slaw, and apple curry sauce. Richer plates included braised pork belly with Rockit apple variation and mustard seed pork sauce, along with dry aged duck breast with glazed duck heart, button mushrooms, and Canadian whisky sauce.
The gala menu continued with a jiao zi (dumpling) with taro root, ginger, yu choy, and mushroom essence, followed by wild Pacific halibut with seaweed butter, side stripe shrimp, crowned brioche, braised fennel, leek, and preserved citrus white wine sauce. The main course featured pan seared Academy Farms water buffalo with buffalo heart en croûte, variation of squash, Brussel sprout celeriac flan, Three Sisters ragout, corn emulsion, and elderberry buffalo jus. Dessert closed the evening with a cheese variation accompanied by chutney, grape foam, savoury sable, and apple purée, followed by apricot pear and poppy seed petit gâteau with Labrador tea poached pear, apricot jelly, pear sorbet, and warm pouding chômeur.
Our Adventures at Academy Farms
Honouring the People Behind the Industry
A huge congratulations goes to all of the award winners recognized at this year’s Presidents’ Gala, along with a special thank you to Executive Plaza Hotel & Conference Centre and Executive Chef Paulo Guillermo for hosting the event.
Chef of the Year: Chef Sylvain Cuerrier
Chef Sylvain Cuerrier was recognized as Chef of the Year, an award honouring a chef member in good standing who has done exceptional work in mentoring, culinary direction, team building, community involvement, and impact on the foodservice and hospitality industry.
A proud native of Île-Perrot, Quebec, Chef Cuerrier has spent more than 40 years in hospitality, rising from dishwasher to respected culinary leader. Over the course of his career, he has led brigades of more than 130 chefs, managed complex multi-unit operations, and overseen hospitality programs generating more than $30 million in annual revenue. His résumé includes leadership roles with the Ritz Carlton Hotel Company, InterContinental Hotels & Resorts, Marriott International, and Relais & Châteaux. He also represented Canada at the 2014 Villeroy & Boch Culinary World Cup in Luxembourg, where Team Canada earned gold and silver medals. A passionate mentor and educator, he has worked closely with organizations including Vancouver Community College to help shape the next generation of culinary professionals.
Associate of the Year: Margie Schurko
Margie Schurko received the Associate of the Year award at the BC Chefs Presidents Gala 2026 , presented to a person or company that has done exceptional work with the BC Chefs’ Association over a period of at least one year and shown true dedication to industry advancement.
Throughout her career, Margie has played a major role in developing and expanding the reach of the BC Chefs’ Association, helping connect vendors, suppliers, and the produce industry across British Columbia. For more than 30 years, she has worked to support the mission of putting fresh, quality produce on the plates of Canadians. One of her most notable contributions is her leadership and support of the Healthy Chef Competition, which has run for more than 20 years and raised over $100,000 for the Chefs’ Scholarship Program. Her volunteer work has extended to BC Children’s Hospital, the BC Produce Marketing Association, and the Canadian Produce Marketing Association. She is also the first female and first two-time recipient to receive both the Produce Person of the Year and Lifetime Achievement Award from the BC Produce Marketing Association. Professionally, she is a Canadian Border Services Professional Designate and has spent more than 45 years with ABC Customs Brokers.
Julius Pokomandy Award: Chef Ahyoung Baek
Chef Ahyoung Baek received the Julius Pokomandy Award, which recognizes a chef member who has done exceptional work on the Board of Directors.
At the helm of Pasta Polo, Chef Ahyoung Baek is recognized as a leader in the BC culinary scene and as a committed board member of the BC Chefs’ Association. She brings a high standard of professional excellence and technical skill to the kitchen, while also showing deep commitment to the broader community. Her passion for the Tri-Cities extends beyond the restaurant world through her role as a board member of the Port Moody Museum, reflecting a dedication to preserving local history and culture. That sense of heritage and community is part of what drives her work, both in and out of the kitchen.
Manager of Culinary Team Canada JC Felicella
Chef JC Felicella is the manager of both the Community Catering Team Canada and Junior Culinary Team Canada, and plays a pivotal role in developing talent at a national level. His leadership, mentorship, and ongoing contribution to the Canadian culinary community is legendary and he was out in full force supporting the team and charming the guests. Thank you JC for your dedication to this industry.
A Night to Remember
The Presidents’ Gala was a celebration of excellence on the plate, but even more than that, it was a celebration of the people behind the scenes: the mentors, leaders, advocates, and culinary professionals who continue to push the industry forward.
Thank you to @bcchefs, @culinaryfederation, @executiveplazacoquitlam, and @culinaryteamcanada for a beautiful evening that reflected the strength, generosity, and talent of BC’s culinary community.
It was a night that celebrated more than just food. It celebrated the passion and stories that make this industry so special.
With Thanks to the Sponsors and Supporters of the BC Chefs Presidents Gala 2026
Events like the BC Chefs’ Presidents’ Gala do not happen without the support of an incredible network of sponsors and partners. A heartfelt thank you to the organizations whose support helped make the evening possible.
A special thank you as well to the volunteers, organizers, hosts, and culinary team whose work behind the scenes helped make the gala such a warm and memorable celebration of BC’s culinary community.
