Jury

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Jury

A professional jury composed of experts and food critics will review and assess the dishes during the competition.

Each participant will be evaluated under the following criteria:

  • -  the description and preparation of dishes,
  • -  taste, technique, aesthetic and presentation  of the dish,
  • -  the use of ingredients,
  • -  and cleanliness of the working space. 

Judges

Chef Marcel Larrea

Marcel Larrea

Born and raised in Lima, Peru Marcel’s life revolved around food, Peruvian and International cuisine. Marcel’s love of the culinary arts started at an early age; absorbing everything he could from his mother and the family cook in the house and educating his palate with Lima’s colorful culinary culture.

It was at Le Cordon Bleu Peru Culinary Arts School that Marcel turned his passion into a career while he simultaneously worked at the MiraFlores Park Plaza Hotel. When he graduated in 2003 Marcel worked as kitchen manager at MiraFlores Antigua Bodega Dalmacia. After only a year he was invited by Gaston Acurio to work at Astrid & Gaston.

With over 11 years of experience in the Montreal restaurant industry, Marcel has cultivated a reputation. His most recent projects are Tiradito resto bar and  Sandouchon a Peruvian gourmet sandwich concept with a touch of Quebec influence. Marcels continues to explore the world for opportunities to share his innovation and expertise with the culinary industry.

Visit Tiradito Resto bar Website

Marcel Larrea

Founder, Partner and Executif Chef

Chef Ruth Ascoli

Ruth Ascoli Maizel

La chef Ascoli est actuellement chef propriétaire du restaurant Trattoria San Ceferino, l’une des rares endroits où  la fusion italienne-péruvienne se transforme en plaisir. Après ses études en administration hôtelière et d’haute cuisine dans des écoles renommées du Pérou, elle a fait une spécialisation dans le domaine de la cuisine international et péruvienne.

Une maîtrise en cuisine régionale italienne dans l’Institute Culinaire Italien au Piémont en Italie l’ont permis de devenir une référence de la fusion italienne-péruvienne en donnant des cours personnalisés pour les visiteurs étrangers qui aiment découvrir la fusion de ces deux origines. 

San Ceferino Trattoria Gourmet

Ruth Ascoli Maizel

Owner and Executif Chef

Claudia Arciniega Chef

Claudia Arciniega

La chef Arciniega a été chef propriétaire pendant plusieurs années du café bistro Limoncello Sensazione Gourmet, arrêt obligatoire pour les amateurs de bon goût culinaire. Elle a donné pendant cette même période des services particuliers de traiteur à des nombreux clients exclusifs  de Lima. Collègue d’études du chef Ascoli, elle a suivi la même formation d’haute cuisine avec une spécialisation dans la cuisine internationale et péruvienne. Elle  aussi a fait une maîtrise en cuisine régionale italienne en Italie.

Actuellement, elle est conseillère dans l’élaboration des assiettes fusion italien –péruvienne dans le restaurant Trattoria San Ceferino et donne des cours privés théoriques et pratiqués  aux chefs étrangers sur la cuisine traditionnelle péruvienne.

San Ceferino Trattoria Gourmet

Claudia Arciniega

Chef

Mayssan Samaha photo

Mayssam Samaha

Mayssam Samaha is a journalist and gastronomic & travel blogger. Lebanese origin, she lived in Montreal for 20 years after a passage of 3 years in New York. Globetrotter and curious Mayssam is constantly seeking her next gourmet adventure. She route Montreal and the entire planet in search of culinary new trends, from the gastronomic best restaurant to the snack corner. You can follow Mayssam at her blog www.willtravelforfood.com

Visit I will travel for food blog

Mayssam Samaha

Gastronomic journalist and travel blogger

Antoine Gelines Blogueur

Antoine Gélinas

For Antoine, the food has always been an important place in his life. After theatre studies, religious et film education he finally landed as professional in public services. Six years ago, his gourmet side let him start publishing the blog Bouchées Doubles where he tries to introduce his readers to new recipes, restaurants and products that make him happy. Bouchées Doubles is a web magazine that talks about food: the good, the small, the big, the strange, the traditional and the new food. Through the eyes of its collaborators, readers can discover everything that makes the food exciting.

Visit Antoine's Blog

Antoine Gélinas

Blogger and food writer