Pizza Chef of the Year
Joe Leroux of Amadio’s Pizza in Mississauga, ON, was named this year’s winner of the Canadian Pizza Chef of the Year competition.
The contest was held by Canadian Pizza Magazine at the Canadian Pizza Show on October 19th, 2015. Competitors went head to head to vie for the opportunity to represent Canada in the finals at the International Pizza Challenge in Las Vegas in March 2016.
Joe’s award-winning pizza was “Chi manga bene, viva bene” (If you eat well, you live well), a delicious concoction of two-day old hydration dough topped with a garlic Parmigiano-Reggiano cream sauce, sliced rosemary potatoes, hickory smoked bacon, red onions, cheddar and mozzarella.
The runner-up spot went to Giuseppe Cortinovis of Trattoria in Vancouver, B.C. for his Vegetarian Gstyle pizza. The third place winner was Steve Silvestro from Scaddabush Italian Kitchen and Bar in Toronto, ON with his Alfa Romeo pizza.
Both the Pizza Chef of the Year winner and the runner-up will head to the International finals in Las Vegas this spring. Saputo Foodservice is very proud to be the Platinum sponsor of the Pizza Chef of the Year competition and we wish both Joe and Giuseppe lots of luck!
In addition to the Pizza Chef of the Year competition, two new categories were added to the competition slate this year: the Junior Chef Challenge, for aspiring pizzaiolos under 20 years of age, and the Champion of Champions Challenge, an opportunity for previous years’ champions to do battle.
We would like to acknowledge the winners of both of those competitions as well.
The Junior Chef winner was Antonio Rupolo from Gusto Pizzaria in Brampton, ON. He created his Gourmet Pizza, a bocconcini, zucchini and sweet Genoa salami pie that was inspired by a combination of two different pizzas that his brother and mother had made.
The winner of the Champion of Champions Challenge was the ever inventive Carlo Raillo, a two time champion from Buco Pizzera + Vino in St. Albert, AB. His creation this year was called Pumpkin Pie, a traditional Neapolitan pizza dough with pumpkin purée, topped with buffalo mozzarella, mascarpone, ricotta, a boiled potato combination, an oven-roasted cherry tomato with basil, followed by salty speck and garnished with a crispy zucchini strip, shaved parmesan and splashed with a balsamic glaze.