Calgary Chef Takes Gold in Istanbul

Erik Hansen brings home gold for Canada at World’s Top Young Chef Competition

Kudos to Canada’s own Erik Hansen who took first place and the gold medal as the Canadian national representative at the prestigious 49th Annual Concours International des Jeunes Chefs Rôtisseurs in Istanbul, Türkiye on April 18, 2026. This was a black box competition — competitors knew only one element in advance. Erik qualified for the competition by winning the Canadian National Jeunes Chefs Rôtisseurs competition in Calgary, AB.

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. 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.

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.

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. Having successfully competed in multiple culinary competitions, he is eager to bring creativity and dedication back to his work environment.

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. For more information on the society in Canada and internationally, please visit the websites at https://canada.chainedesrotisseurs.com and https://www.chainedesrotisseurs.com.