Culinary showdown

PEI International Shellfish Festival unveils chef competitors

The PEI International Shellfish Festival has unveiled the esteemed lineup of chefs set to compete in its most prestigious culinary competition, the Garland Canada International Chef Challenge.

In front of a live audience, chefs will go head to head in a showdown, racing against the clock with a mere 45 minutes to create a PEI shellfish dish that will be evaluated by esteemed judges based on presentation, taste and menu. This year’s competition features an exceptional group of chef competitors who will vie for the coveted title of champion.

Chefs competing for the $10,000 cash prize are: Marc Lepine, Chef and owner, Atelier Restaurant (ON); Shai-ann Tyson, Executive Sous Chef, Summit Golf & Country Club (ON); Chris Irving, International Private Chef, (YT); Deseree Lo, Chef Consultant, (BC); O’Shay Lolley, Private Chef, (Delaware); Kyle Puddester, Chef and Owner, Fork (NL); Michael Hauschild, Founder and Personal Chef, InHaus Catering (ON); Leslie Flynn, Executive Chef, Merchantman Seafood House & Oyster Bar (PE); Salvatore Seminerio, Line Cook, MYSA Nordic Spa (PE); Nao Akutagawa, Chef de Partie, Quetzal Toronto (ON); Phil Nguyen, Chef de Cuisine, Amano Trattoria (ON); and Vish Mayekar, Head Chef, Caffe La Tana & Pepino’s Spaghetti House (BC).

The Junior Chef Challenge competition returns for competitors between 15–18 years of age. The festival is accepting applications now for those who love to cook and are comfortable cooking with shellfish, are outgoing and confident to compete in front of a live audience. The deadline for applications is August 9. 

Other competitions in September include: Irish Point Oysters Shucking Championship (Sept 15); Raspberry Point International Oyster Shucking Championship (16); Mott’s Clamato National Best Caesar in Town (15); Tie One On Mussel Industry Competition (16); and PEI Potato Chowder Championship (16–17).