Whistler Chef Wins Canadian Culinary Championship


Chef Jasper Cruickshank of Wild Blue Restaurant + Bar, in Whistler, B.C. won the 2024 Canadian Culinary Championship (CCC) in Ottawa. He took home the gold medal in the competition which had nine other chefs from across Canada vying for the top title.
The winner of the Vancouver qualifying event served a dish that he called a “wild B.C. experience.” The award-winning dish, paired with Roche Tradition Pinot Gris, featured a Side Stripe shrimp terrine with a daikon parcel filled with leek purée and a leek-wakame tuille; a Dungeness crab tartlet with delicate fuille de brick, poached Dungeness crab, crab espuma, and masago rice pearls. A Geoduck reduction provided the perfect complement to the ensemble, according to judges.

“Being able to represent Wild Blue on a national stage and bring home the gold to Whistler is a true honour,” said Cruickshank.

This year’s national competition winners were all Western Canadian chefs.

Taking home the sliver was chef Rupert Garcia of the restaurant Hawthorn at the Fairmont Palliser in Calgary, winner of the Calgary qualifier. He served a refined culinary composition that starred steelhead trout, cranberry apple fluid gel and pickled radish.

Chef JP Dublado of the Red Deer Resort and Casino, representing Edmonton, won bronze. His dish combined B.C. sablefish with Hokkaido scallops and highlighted the sweetness of corn.
“This win is a testament to everyone’s dedication and hard work. It’s an honour to represent Edmonton and bring home this recognition,” said Dublado.

The CCC’s two-day competition included three challenges. The “Mystery Wine Competition” where chefs create a dish that they feel perfectly pairs with the unlabelled wine they will have received less than 24 hours before. The second is the “Black Box Competition” followed by the “Grand Finale.”


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