Historically, the diversity in Canada’s food scene has simply been a reflection of the multicultural population, but today’s innovative chefs and food entrepreneurs are sharing a new understanding of Canadian cuisine. No longer just about novelty pairings (remember sushi burritos?), This thoughtful fusion cuisine combines cultural culinary traditions – from techniques to ingredients to recipes – to create innovative new world-class recipes, flavours and culinary experiences.
Canada’s new wave of food innovators are creating dishes that respect cultural traditions while adding modern twists. For example, the growing trend of Vietnamese-French bakeries, where the croissant meets the bánh mì in a marriage of French pastry-making techniques to specific Vietnamese ingredients. Similarly, some Indigenous chefs are incorporating Asian fermentation methods with traditional Canadian ingredients, resulting in exciting new takes on smoked fish and cured meat.
Plant-based innovation is also joining the movement, with chefs using global techniques to create new meat alternatives inspired by traditional dishes from around the world.
Three Canadian chef innovators to watch
Chef Nuit Regular
Chef Nuit Regular of Toronto’s Pai and Michelin Star restaurant Kiin blends the flavours of Northern Thailand with Canadian ingredients, crafting dishes like Thai-style elk laab, which showcases her deep understanding of the culinary cultures from both countries.
Chef Moeen Abuzaid
Chef Moeen Abuzaid of Toronto’s Arbequina infuses his Arabic-inspired cuisine with diverse flavours gleaned from his culinary experiences from Amman, Jordan and New York. He craft dishes that pay homage to the Levantine while innovating with new techniques and locally-grown ingredients.
Chef Christa Bruneau-Guenther
Chef Christa Bruneau-Guenther of Feast Café Bistro in Winnipeg uses versatile ingredients from Métis and Indigenous cuisine then pairs them with global flavours.
The future of fusion food in Canada
As Canada’s population continues to grow and evolve, its food scene will undoubtedly keep reflecting the diversity and creativity of its people. Culture blending is not just a passing trend – it’s the future of Canadian cuisine. By embracing curiosity, respect, and collaboration, chefs and food entrepreneurs are redefining what it means to eat Canadian in the 21st century.
A key place to see what’s trending and evolving in the global culinary scene is the RC Show, a trade show run by Restaurants Canada that takes place April 7 to 9th 2025 at the Enercare Centre, Toronto.
