Canada's top young chefs share their signature potluck dishes

It’s official, if ever you throw a potluck these are the people you’re going to want to invite.

As Thanksgiving approaches, and with the holidays just around the corner, we asked the ten semi-finalists for the S.Pellegrino Young Chef 2018 competition, what the signature dish is that they make for a potluck.

Here’s how they answered:

Yoann Therer
Sous Chef, L’Abattoir in Vancouver

Going to my Quebec routes, I would make a meat pie, or as they say in French a tourtière, is definitely what I would bring to a potluck.

Oh Jun Kwon
Sous Chef, Omaw in Toronto

Potlucks present an opportunity to introduce new food items to a group. I like to bring vegetable side dishes and try to keep my dishes local and seasonal. For the warmer months I would bring a green salad; in the fall/winter months, I would prepare root vegetables or celeriac.

Amanda Lambert
Commis, North 44 in Toronto

Once a year my 6 close friends and I hold a dinner party. I do a whole roasted lobe of Foie gras with shallots, garlic, thyme, crusty breads (from Blackbird Bakery in Kensington) and a seasonal fruit component.

Jorge-Munoz Santos
Chef, Bar Oso in Whistler

Because of my Spanish background, I like to cook a paella with the amazing BC seafood and shellfish that we have here, not a lot of Canadians have eaten it. If not I like to cook over an open flame something simple like a whole chicken with thyme, lemon, and beer.

John Ngo
Commis, Ritz Carlton Toronto 

For potlucks, I usually make a lot of different dishes. But I like making a kale salad or sometimes a prime rib roast depending on the occasion.

Alessandro Bergamo
Sous Chef, Maison Boulud in Montréal

For a potluck, I would make something simple, quick and a crowd-pleaser. In the winter, I like raclette and fondue, good wines and cold cuts shared among friends. Otherwise, as a true Italian, I would prepare a good tiramisu, and why not stop at my local ice cream shop to get a few samples to share…

Benjamin Mauroy-Langlais
Chef de Partie, Automne in Montréal

I don’t want to brag, but since you ask: I make a delicious potato salad. I know, pretty unique.

Mark Classen
Sous Chef, Villa Eyrie Resort in Malahat

Home baked sourdough with some good local cheese probably from Salt Spring Island Cheese or Natural Pastures, and charcuterie from The Whole Beast.

Dominic Giroux
Chef de Partie, L’atelier de Joël Robuchon Montreal

For a potluck, I like to bring dessert. A gianduja chocolate mousse with fresh raspberries, easy to make and always a winner!

Jean-Philippe Cloutier
Sous Chef, Beckta Dining & Wine in Ottawa

For a warm summer night potluck, there is nothing better than starting with fresh oysters. I love bringing oysters and shocking them with my friends. I always make homemade vinegar at the end of the summer with the leftovers I have in my garden and by adding fresh ingredients that I have right now. I always make few garnishes and hot sauce for them. Fresh oysters with carrots vinegar, shallots and homemade yogurt are something that I love to do.

Editor’s note: Answers have been edited for length, spelling and clarity.

See also

• Montreal Chef wins the title of Canada’s Best Young Chef
• Canada’s top young chefs share their ‘must-try local dishes’
• Canada’s top young chefs tell us what they like to eat after work