media/news

Bocuse d'Or Canada in the News | Media Releases | 2009

Canadian Candidate 2011 – Ryan Stone

“When representing Canada at the 2005 Bocuse d’Or as the commis with Chef Morgan Wilson, I had the honour of carrying the Canadian flag. I will never forget the sense of pride I felt to hold our country’s flag on the world stage. Now, having had the opportunity to travel and work with cooks from other countries, I am prouder than ever to be representing the great culinary talent that we have in Canada.”

Ryan Stone is currently Executive Chef at the exclusive West Coast Fishing Club on British Columbia’s Haida Gwaii. In this his first position as executive chef he was provided the opportunity to handpick a team who would share his enthusiasm for cooking, and who were also excited about the Bocuse d’Or competition.

Ryan studied at Vancouver Community College graduating the top of his class and it was there that he was introduced to The Bocuse d’Or, when the students were shown a documentary of Robert Allen Sulatycky competing in the 1999 contest. That documentary had such an impact on Ryan that he says, from then “to the present day, every step I have taken has been linked to Bocuse d’Or in some way. The competition is the culmination of everything I have done in my culinary career to date.”

He began his apprenticeship working under acclaimed Chef Scott Jaeger at the Pear Tree Restaurant in Burnaby gaining experience in all areas of the kitchen; Chef Jaeger was the 2007 Canadian candidate in the Bocuse d’Or competition placing in ninth position. In 2004 he was recruited by Chef Morgan Wilson to join the culinary team at Vancouver’s Pinnacle hotel, and in addition to working at the hotel he was also Wilson’s commis at the 2005 Bocuse d’Or competition. The importance of the commis (or assistant) cannot be overstated and Wilson sums up his relationship with Ryan “During our run up to and including the competition, Ryan was my apprentice. But because of his professionalism, dedication and ability in the kitchen I considered him to be more a partner, rather than an assistant. A formula which helped us place 8th overall” Having participated in the competition gives Ryan unique insight that few people experience.

In order to broaden his experience Ryan traveled to Australia and worked in Melbourne at the Botanical Restaurant and with former Paul Bocuse chef, Philippe Mouchel at The Brasserie by Philippe Mouchel.

Ryan’s culinary skills and commitment have been demonstrated in various competitions such as Skills Canada winning Gold in the regional competition, winning a Gold medal in the Grande Salon Culinaire Vancouver and 4th place in the Carl Shier, Apprentice Competition. In September 2005 won the National bronze medal at the Chaîne de Rôtisseur Young Commis Competition. When asked what qualities sets Ryan aparty Chef Morgan Wilson notes that “He is an extremely focused individual, one who when he sets a goal does not rest until it's achieved. As a Chef, Ryan possesses a vast foundation of culinary knowledge and skill, his grasp of classic cooking principles and current trends and techniques positions him as a force to be reckoned with on the international stage.”