Executive Chef Ryan O’Flynn of The Westin Edmonton captured gold at the Canadian Culinary Championship this past weekend in Kelowna, BC.

He took top honours in the competition which had winning chefs from 11 Canadian cities, coast to coast competing to crown Canada’s top Chef.

Chef O’Flynn’s winning dish was Terrine of pine smoked Alberta river sturgeon and cured Quebec foie gras, wild North West Territory morels, textures of Okanagan apples, and toasted brioche, paired with Sandhill Small Lots 2013 Viognier. He was joined by members of his culinary brigade from The Westin Edmonton for the competition.

Chef O’Flynn was representing the city of Edmonton after winning the Gold Medal Plates event in October. Celebrated in 11 cities across Canada in 2014, the Gold Medal Plates feature the premier chefs in each city in a competition to crown a gold, silver and bronze medal culinary team, with the gold medal recipients moving on to compete at the Canadian Culinary Championships.

The Grand Finale for the two-day culinary event took place at the sold-out Delta Grand Okanagan.

Proceeds from Gold Medal Plates and the Canadian Culinary Championships are given to the Canadian Olympic Foundation to support high performance athletes, with over $9.5 million raised to date. These events are supported by corporate partners and individuals from across Canada, committed to Canadian excellence.

(http://www.westinedmonton.com)

(Photo Credit: Yuri Akuney)