Victoria Rinsma, a talented young chef from Hexagon Restaurant in Oakville, Ontario, has been named the Canadian regional winner of the S.Pellegrino Young Chef Academy Competition 2024-25.
Victoria impressed the esteemed panel of judges, including chefs Normand Laprise, Jason Bangerter, and Nuit Regular, with her signature dish, “Across the Sea and Home Again“. She will now represent Canada at the Grand Finale in Milan, Italy, in October 2025.
I put a few questions to Victoria and here are those questions and her answers:
- How did you get your start?
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- Cooking has been part of my life since childhood. Growing up, I was inspired by my grandmother’s cooking, which was rooted in comfort and tradition. Those early experiences sparked a love of food and flavours that ultimately led me into the kitchen professionally, and today I’m proud to be part of the team at Hexagon in Oakville, Ontario.
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- What are your thoughts on sustainability?
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- Sustainability is essential to the future of gastronomy. At Hexagon, and through my work on my competition dish, I’ve seen how important it is to honour local ingredients and use them thoughtfully. For me, sustainability is about respecting what’s available, reducing waste and finding ways to balance tradition with modern techniques so that we can continue to celebrate food without compromising the future.
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- What is a realistic approach to a live work balance?
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- The culinary industry is demanding, so balance doesn’t always look the same as it does in other careers. For me, it’s about being intentional, taking time for rest and personal connections when I can, and recognizing that stepping away from the kitchen occasionally is just as important for long-term growth as putting in the hours on the line.
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- How do you keep your creativity going?
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- Creativity comes from looking both backward and forward. My winning dish, “Across the Sea and Home Again,” is rooted in the flavours of my childhood, like my grandmother’s split pea soup, but it’s also layered with contemporary techniques I’ve learned at Hexagon. For me, it’s about connecting those memories with what and how I’m cooking now.
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- How do you keep your sanity and stay normal under pressure?
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- Pressure is part of this profession, especially in competition settings. I try to stay grounded by focusing on the process, preparation, repetition and trusting the work I’ve already put in. Having mentors like Rafa who guided me through the regional finals and into the global finals, also helps keep me steady and focused when the stakes are high.
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- How are you preparing for the competition?
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- Winning the Canadian Regional Finals was just the first step. Now, I’m refining my signature dish, “Across the Sea and Home Again” with guidance from Rafa, along with feedback from other Canadian chefs and culinary voices to build on what worked in Toronto and push the dish even further. It’s about repetition, precision, and making sure each element tells the story I want to share when I represent Canada in Milan.
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- What do you see in your future?
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- The competition has opened doors for me to continue growing and connecting with chefs from around the world. I want to keep refining my craft, building on my early culinary experiences and my working at Hexagon, and to eventually find ways to share my own perspective on Canadian cuisine with a wider audience.
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- What is your favourite thing to do outside of culinary pursuits?
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- Outside of the kitchen, I enjoy spending time with family and friends, and recharging in ways that remind me why I fell in love with food in the first place. That balance helps me return to my work with focus and creativity.
Victoria Rinsma
Born in Pickering, Ontario, Victoria Rinsma has quickly established herself as a rising talent in the Canadian culinary scene. Growing up in a family where cooking was central to home life, Victoria was inspired by her grandmother, who hailed from Newfoundland, and developed a love for comforting, traditional dishes at a young age. These early experiences instilled in her a deep appreciation for the connection between food and memory, shaping the foundation of her culinary identity.
Victoria currently works at Hexagon Restaurant in Oakville, Ontario, joining the team in 2018. Over the years, she advanced through various roles, from cook to chef de partie, before earning her current position as sous-chef. Working under the guidance of Executive Chef Rafael Covarrubias, who is also her mentor for the competition and was himself a grand finalist at the 2019-21 edition. Victoria has refined a culinary style that combines precision, innovation and respect for seasonal, local ingredients.
In 2024, Victoria was named the Canadian regional winner of the San Pellegrino Young Chef Academy Competition with her signature dish, “Across the Sea and Home Again.” The dish reflects her personal culinary journey, blending nostalgic flavours from her East Coast heritage such as elements inspired by her grandmother’s cooking with contemporary techniques and local Canadian ingredients. With this win, she will represent Canada at the Grand Finale of the competition in Milan, Italy, in October 2025.
Victoria continues to thrive at Hexagon, where her dedication to craftsmanship and her passion for storytelling through food guide every dish, she creates. As she prepares for the international stage, she remains committed to honouring her roots, celebrating culinary heritage, and pushing the boundaries of Canadian gastronomy.