ERIK HANSEN TAKES GOLD MEDAL
AT 2026 INTERNATIONAL YOUNG CHEFS COMPETITION
Canada’s own Erik Hansen took first place and the gold medal as the Canadian national representative at the prestigious 49th Annual Concours International des Jeunes Chefs Rôtisseurs Competition held in Istanbul, Türkiye on April 18, 2026.
Twenty-two of the world’s finest young chefs were chosen for 2026 through national selection competitions held in their respective countries. Competitors came from Australia, Belgium, Bermuda, Canada, China, Colombia, Costa Rica, Finland, Germany, Great Britain, Hungary, Kenya, Macau, Mexico, Norway, South Africa, Sweden, Switzerland, Thailand, Türkiye, United Arab Emirates and United States of America. Erik qualified for the competition by winning the Canadian National Jeunes Chefs Rôtisseurs competition in Calgary, AB.
The silver medal was awarded to Finland (Joel Manninen, Lapland Hotels Sky Ounasvaara, Rovaniemi, Finland) and the bronze medal to Hungary (Marcell Kocsis, Restaurant Maison Gerbeaud, Budapest, Hungary).
The young chefs (must be under the age of 27 as of September 1 2026 to enter the International Jeunes Chefs) competed in the kitchens of Le Cordon Bleu Istanbul.
This was a black box competition. Competitors knew one element in advance — a rack of lamb (8-bone) and boneless lamb shoulder, to be served together — announced a month ahead to allow for preparation and refinement. The rest of the compulsory items in the black box were revealed itself to them only on arrival: eggplant, artichoke, macadamia nuts, and bluefish (lüfer), a combination that demanded versatility, balance, and a willingness to take risks. Non-compulsory items included various vegetables, fruits, liquors and fresh herbs. With the competition requiring at least 25% usage of each mandatory ingredient, just 30 minutes to conceptualize a three-course menu and 3.5 hours to execute it, the pressure was relentless. Timing, hygiene, and organization were judged just as rigorously as flavor and presentation.
A panel of 12 internationally certified chefs, all members of the Chaȋne des Rôtisseurs, judged the competition, awarding marks for taste, presentation, originality and kitchen technique.
As the Gold Medalist, Erik received the Arthur Bolli Memorial Trophy, a first place prize of a 5 week advanced culinary course at le Cordon Bleu, Paris, sponsored by le Cordon Bleu and the Chaȋne des Rôtisseurs; and an executive chef attaché case with a complete set of professional knives, sponsored by Wusthof. In addition, Erik also received the Wüsthof Kitchen Quality Award, recognizing the highest score in foundational kitchen skills — a testament to his precision, discipline, and craftsmanship behind the scenes.
The next edition of this remarkable competition will mark a major milestone — the 50th anniversary of the Concours International des Jeunes Chefs Rôtisseurs — scheduled for the fall of 2027.
Erik’s Menu
49th Concours International des Jeunes Chefs Rôtisseurs
Appetizer
Chilled Paprika Bluefish Roulade
Marinated pepper and radish, herb emulsion crisp bluefish skin.
Main Course
Roasted Lamb Loin
served with lamb shoulder filled courgette flower, spiced eggplant puree,
roasted artichoke, lamb reduction sauce.
Dessert
Gooseberry Cardamom Pana Cotta
Caramelized macadamia crumble, tomato jelly,
macerated pomegranate and toasted dentelle
Erik Hansen
Having completed the E10, 20, 30 Level Culinary programs at Calgary’s Ernest Manning High School, Eric graduated with Honours from the Southern Alberta Institute of Technology (SAIT) in May 2024 with a Diploma in Culinary Arts.
Serving as Entremétier at Alloy Dining in Calgary while winning the National Canadian Young Chefs Competition held at the Canadian National Meeting in Calgary, Eric started his culinary journey early as Busboy/Dishwasher at Mercato West, Fine Italian Dining in 2018. He then moved on to positions in the kitchens of The Fairmont Chateau Whistler, Una Pizza & Wine, Calgary Stampede, Ranahans Dining/The Lazy S: and722 World Bier Haus, Pizza and Pub before arriving at Alloy.
Leaving Calgary in January 2025 post the Canadian national competition, Erik set out to Europe to expand his culinary knowledge and to find mentorship in Denmark. After visiting France, Switzerland, The Netherlands and Germany he settled on the island of Fyn in Denmark. He found a job at a small hotel/restaurant focused on sustainability and organic Danish agriculture. May to August proved to be an amazing experience learning about Danish culture and the progressiveness of the Nordic cuisine.
Meanwhile he had been staging in other fine dining and Michelin restaurants to try and gain as much experience as possible. After a Stage at the Michelin restaurant Aro, Erik had made an impression worthy of a job offer. With only four months to go until he had to return to Canada, he took the job while staying at his other establishment part time. After four months of intensive hours and exposure to some of the greatest Cuisine he had ever seen, it wasn’t easy saying goodbye to his new life in Denmark but it was time to come home to Calgary and focus on training for the upcoming International Jeunes Chefs Rôtisseurs Competition.
His chef Rogelio had moved to Modern Steak in downtown Calgary. Erik followed him there, taking a position as Garde-manger and able to continue his training. Having access to the kitchen facilities at SAIT and his previous mentor Chef Manuel Panfili was a crucial factor in his success. This was in addition to all of the amazing Chaȋne chefs that hosted training sessions for Erik, giving black boxes, kitchen space, and critics in order for Erik to “get comfortable being uncomfortable”. The three months went by quickly and before he knew it, he had produced his plan, menu and repertoire. The success Erik had in Turkey was a result of his strict training regimen and access to so many great resources here in Canada.
No stranger to competition before the Local, National and International Jeunes Chefs Rôtisseurs, he competed at the Provincial Skills Compétences in Edmonton and the National Skills Compétences in Quebec City. This followed hard on the heels of the Trophée Jean Rougié in January 2024 in Sarlat-La-Canéda in France and Taste Canada, Cooks The Books in October 2023 in Toronto.
With several years of culinary experience across hotels, fine dining, and large events in Canada and around the world, Erik brings a deep passion for cooking, emphasizing sustainability and high-quality ingredients. Mentored by industry professionals, he strives for excellence and innovation in the kitchen. Eric’s creativity, “paired with a commitment to continuous learning through research and practice, drives me to elevate every dish”. Having successfully competed in multiple culinary competitions, he is eager to bring creativity and dedication back to his work environment. As Eric put it, “the mentorship and inspiration I’ve received have been fundamental to my journey, and as I move forward, my goal is to make a positive impact in the culinary world through dedication and responsible practices”.
About La Chaîne des Rôtisseurs
With nearly 21,000 members, the Chaîne des Rôtisseurs is an International Association of Gastronomy now established in over 75 countries bringing together enthusiasts who share the same values of quality, fine dining, the encouragement of the culinary arts and the pleasures of the table. The distinctive character of our association is to bring together amateurs and professionals, from all over the world, whether they are hoteliers, restaurateurs, executive chefs or sommeliers, in the appreciation of fine cuisine.
For more information on the society in Canada and internationally, please visit the websites at https://canada.