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All-Star Invitational

This year’s regional qualifier, held at The Pipe Shop October 7th, was an evening of elegance, artistry, and exceptional taste. Guests were treated to an immersive experience executed by Vancouver’s All-Star Chefs. To celebrate our 20th anniversary, two chefs will represent Vancouver’s at the national finals: Alex Chen, Vancouver’s appointed Chef of Distinction and Jasper Cruickshank, who is the winner of the regional competition. Don’t miss cheering them on at the Canadian Culinary Championship

The Winners


Bronze: Bal Ajagaonkar, Desi Indian Lounge

Dish: Botanical Reverie: A Journey Through Roots, Fruits & Leaves Paan Mithai stuffed with strawberry compote, carrot & fennel pudding sphere, cherry-beet-lime mousse, rabri crémeux on a cardamom chocolate feuilletine disk with saffron crème anglaise
Pairing: La Stella Moscato d'Osoyoos 2025, Okanagan Valley, BC


Gold: Jasper Cruickshank, L'Abattoir

Dish: Alliums Ravioli of Scallion pasta filled with Braised Beef Cheek Baby Leek Terrine Cave Aged Gruyere and Cipollini Soubise Tartlet Braised Shallot Filled with Leek Cream Ramp Gelee with Buttermilk Ranch Garlic "Caper", Chive Emulsion French Onion Consomme, Onion Tuile
Pairing: Fort Berens Estate Winery Pinot Noir Reserve 2025 Lillooet, BC


Silver: Robert Lee, Five Sails

Dish: Duck and Prawn Duet Duck & spot prawn terrine with foie gras and duck consommé glaze. Taro puff with confit duck, Japanese curry, and prawn aioli. Spot prawn tartare with lotus root and lotus seed creme. Apple with watercress emulsion, duck, foie gras, and spot prawn jus
Pairing: Nomad Cider

Click here to see this year's culinary report

Click here to see our previous culinary winners


Representing Vancouver at the Canadian Culinary Championship:

Chef Alex Chen is the Culinary Executive of Boulevard Kitchen & Oyster Bar in Vancouver and Chef-Partner of Wild Blue Restaurant + Bar in Whistler. Among his many accolades, in addition to winning Gold Medal Plates in 2015 and 2017 and gold at the 2018 Canadian Culinary Championship, he was inducted into the BC Restaurant Hall of Fame as a “Local Hero” in 2024.

Chef Jasper Cruickshank is the Executive Chef at Vancouver’s acclaimed L’Abattoir and the 2024 Canadian Culinary Champion. Cruickshank pairs classical French technique with local, seasonal products. Beyond the kitchen line, his modern approach to leadership centers on mental focus, technical precision, and actively mentoring the next generation of Canadian culinary talent.


The People's Choice

Robert Lee, the 2025 Regional Silver Medalist and Sous Chef at Five Sails draws inspiration from British Columbia’s local and seasonal ingredients. His cooking is focused on thoughtful flavour combinations, solid technique and letting the ingredients speak for themselves.

Dish: Duck and Prawn Duet Duck & spot prawn terrine with foie gras and duck consommé glaze. Taro puff with confit duck, Japanese curry, and prawn aioli. Spot prawn tartare with lotus root and lotus seed creme. Apple with watercress emulsion, duck, foie gras, and spot prawn jus.

Pairing: Nomad Cider


Best of Show Wine Winners

Silver: Ailm Chenin Blanc 2025, also from the Okanagan Valley, B.C.

Best of Show: Unsworth Vineyards Pinot Noir from the Cowichan Valley, B.C

Bronze: Joie Farm En Famille Chardonnay from the Okanagan Valley, B.C.
 
 


The All Star Contenders

Jasper Cruickshank
L'Abattoir

Bal Ajagaonkar
Desi Indian Lounge

Robert Lee
Five Sails

Clement Chan
The Apron

Dining with Purpose

At the heart of the evening is a deeper intention.

Your participation supports Canadian charities with local impact - dedicated to ensuring youth have access to music education through MusiCounts and sport opportunities through Spirit North.

Together, we are creating opportunities, nurturing potential, and strengthening communities across the country.

To date, we have raised 19.9 million.

It is an experience that resonates far beyond the table.


Partners

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