Top 20 Canadian Chef Influencers on Instagram (Jul 2026)

See chef creators with possible affiliate signals

We found 28 chef Influencers in Canada
These influencers mention 'chef' in their Instagram bio and have audiences primarily in Canada. Here are the top 20. To run a custom search, check out Modash's influencer discovery features (free to try).
07/27/2026
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1. Alexis St-Laurent

Canada

Chef vidéaste @agencerema French boy 🇨🇦 🏝TikTok : 457K et ça monte 📈 🌃Collaboration 📩 alexis.stlaurent@dulcedo.com

@alexis_stlaurent
@alexis_stlaurent
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Get audience breakdown
Followers
43.5k
Fake followers
12.48%
Engagement rate
9.7%
Average Reel plays
28k
Audience gender
female
65.62%
male
34.38%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
Canada
82.61%
France
8.35%
United States
4.13%
Mexico
0.41%
India
0.3%
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2. Marc-Olivier F. Frappier

Canada

chef au @vinmonlapin & @rotisserie.lalune avec @jessicaxmas for inquiries & collabs DM @albatheairedale ❤️VFF

@maquereaufrappier
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Get audience breakdown
Followers
20.8k
Fake followers
21.2%
Engagement rate
3.74%
Average Reel plays
14.6k
Audience gender
female
31.5%
male
68.5%
Top performing Reels
  1. We've all head of Dairy Queen, but have you heard of the Dairy King 👀? At @vinmonlapin, Chef @maquereaufrappier is serving up the perfect summer treat to Chef @laurent.dagenais on this episode of Where the Chefs Eat in Montreal. 🔗Watch the full video at the link in bio.
    3 231
  2. J’ai trouvé ça drôle quand @francoislegault.pm a dit hier que tous les québécois ont hâte de retourner « manger » au restaurant. La réalité c’est que environ 250,000 québécois dépendent de cette industrie pour manger à la maison.
    2 577
  3. STOP STEALING **FROM** RESTAURANTS J’écrit jamais ce genre de post sur les médias sociaux mais je commence à être tanné. Je me suis toujours demandé pourquoi les gens volent dans les restaurants. Car si je vous l’apprend, et bien oui, tous les restaurateurs que je connais ont leurs p’tites ou leurs grandes histoires de vol durant les heures d’ouverture. Art accroché au mur minutieusement choisi par les propriétaires, décorations souvent offertes par des clients/amis pour célébrer l’ouverture, ustensiles et vaisselle antiques, plantes, etc. La liste est interminable. C’est peut être quelqu’un qui s’est un peu trop laissé envoûter par les effets du vin nature et qui a perdu toute inhibition. C’est peut-être quelqu’un qui s’attendait à plus en venant manger au « meilleur restaurant au Canada » et voudrait se faire vengeance. C’est peut-être juste un cleptomane… Bizarrement je me suis habitué à ce genre de comportements aussi désagréable qu’invasif. C’est quand même étrange de s’habituer à se faire voler. Arrêtez de voler dans les resto, ça gosse. #piquercestvoler #bekind
    1 959
Engagement rate benchmark
  • Median
Audience location by country
Canada
55.86%
United States
29.19%
France
2.63%
United Kingdom
2.01%
Australia
1.62%
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3. Jackie Lin

Canada

No perfectionist, just practicing Edomae sushi everyday. Chef/Owner Shoushin Loves eating Soba

@chefjackielin
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Followers
16.8k
Fake followers
19.32%
Engagement rate
5.69%
Average Reel plays
89.6k
Audience gender
female
37.34%
male
62.66%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
Canada
60.86%
United States
14.15%
Japan
5.32%
China
3.76%
Taiwan
1.44%
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4. Théo Dupuis-Carbonneau

Canada

Rédactrice en chef/EIC @magazine_vero Collaboratrice @ellequebec & @ellecanada Comité @printempsmac Horizons, bouffe, beauté et féminisme. 🌞

@theo_dc
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Followers
16.5k
Fake followers
23.77%
Engagement rate
2.12%
Average Reel plays
10k
Audience gender
female
75.69%
male
24.31%
Top performing Reels
  1. On avait un petit secret sur le chemin vers les Îles. On était pas deux, mais trois: Fel, moi et la petite chose qui poussait dans mon ventre depuis un moment. Dix semaines et deux jours à imaginer une vie avec notre bébé. Dix semaines et deux jours à aimer, rêver, espérer et se projeter avec ce petit être. À imaginer donner des becs sur sa mini tête de kiwi dans quelques mois. À élaborer mille projets, à se pincer d’avoir la chance de vivre ça, à s’émerveiller devant chaque nouvelle étape détaillée sur l’app de grossesse – un cœur qui se développe, des doigts, des genoux, des sens. Tellement, tellement d’amour. Dix semaines et deux jours pile avant que tout s’arrête, en plein milieu des vacances. Une fausse-couche, à un jet de pierre de la fameuse date «de sécurité». Comme 20% à 25% des grossesses. Une banalité selon les statistiques, mais un gouffre de tristesse, de colère, de sentiment d’injustice pour moi, pour nous. Un ventre vide, un deuil invisible immense. Une peine qui se ravive aussi à chaque rendez-vous prévu que je dois annuler, à chaque dossier que je dois fermer. Le visage aussi salé que la mer à force de pleurer. Bye, mon bébé censé arriver en même temps que les premiers bourgeons. Je ne sais pas où ranger tout l’amour, tous les rêves, tout l’espoir en attendant de finir de saigner, en attendant de pouvoir réessayer. J’espère que l’air salin va nous ramancher le coeur un brin pendant les quelques jours qui nous restent ici.
    1 975
  2. Après huit ans (!!!) au @ellequebec et presque trois ans au @ellecanada, je quitte mon poste de Cheffe de contenu beauté/Beauty Director à la fin du mois pour aller relever un nouveau défi… sans partir bien loin! 🌞 La petite adjointe aux contenus beauté de 23 ans qui a fait son entrée au ELLE Québec en 2015 en a fait du chemin depuis. Je n’en revenais pas, à l’époque, d’avoir décroché ce poste et j’ai dû me pincer encore quelques fois au fil des magnifiques opportunités qui se sont présentées à moi depuis le tout début. Des centaines d’entrevues avec des personnalités d’ici et d’ailleurs – I mean, j’ai eu la chance d’interviewer Kate Winslet et Dame Helen Mirren, c’est quand même incroyable! –, un selfie avec RiRi, des événements aux quatre coins de la planète, des bouclages à des heures pas possibles, des milliers de lancements, des collègues et des PR devenu.e.s ami.e.s pour la vie, des rencontres avec des gens – scientifiques, maquilleuses et maquilleurs, photographes, name it – qui débordent de talent… les dernières années ont été fabuleuses, exigeantes (ça paraît pas sur IG parce que c’est un peu ma job aussi de faire en sorte que tout semble easy breezy!) et extrêmement formatrices! Je ne le dirai jamais assez: je suis immensément fière de travailler dans l’univers des magazines féminins. Ce sont des vecteurs de sociétés importants qui abordent certains sujets bien avant d’autres médias et qui, oui, contribuent à faire avancer les choses. J’estime bien humblement avoir réussi à laisser ma marque aux ELLEs, que ce soit par les sujets abordés, les personnes misent de l’avant ou les plumes avec lesquelles j’ai eu le plaisir de collaborer dans ma section. Et ça me remplit de fierté. J’ai aussi eu la chance, pendant ces 8 années, de travailler avec les plus belles équipes qui soient, que ce soit chez TVA Publications ou chez KO Média. Gâtée pourrie, je vous dis! Très hâte à la suite des choses (et vous pourrez me lire dans les ELLEs jusqu’au début de l’année prochaine, j’ai plein de chouettes dossiers en cours!)
    1 754
  3. J’avais peur que la première fausse couche nous vole notre candeur. Elle en a chipé un petit bout, c’est indéniable. Mais je me suis surprise à savourer le même bonheur en voyant un nouveau test positif, début mai. Avec un voile d’appréhension, bien sûr, mais aussi une envie de me laisser porter, un jour à la fois. On se disait : « C’est quoi, les chances que ça nous arrive encore ? » On se disait : « De toute façon, on sait qu’on peut le traverser, ce grand chemin de peine. » Mais bon, c’est pas parce qu’on peut qu’on veut, han ? Cette grossesse-là aura duré sept semaines. Sept semaines de petits émerveillements, sept semaines de bonheur prudent. À imaginer notre bébé de janvier comme un rayon de soleil dans le froid polaire. Une étoile filante qui laisse derrière elle beaucoup de peine, d’incompréhension et de colère. Encore. Le chemin tant espéré vers la parentalité est, pour nous, parsemé de deuils et d’espoirs éteints. C’est pas le pire, mais c’est loin d’être le plus doux. Je ne sais pas à quoi la suite va ressembler. Encore de l’attente ? Encore des déceptions ? Encore des murs et des murs de salles d’examen à l’hôpital ? Pour l’instant, je perds mon deuxième bébé bouts par bouts, larme par larme. Et j’apprends, encore une fois, à faire de la place au vide.
    1 713
Engagement rate benchmark
  • Median
Audience location by country
Canada
82.13%
United States
4.36%
France
2.46%
Italy
0.9%
United Kingdom
0.61%
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5. Nonglak Regular

Canada

👩‍🍳 Chef/Co-Owner @paitoronto @kiintoronto @chaiyotoronto @sukhothaifood 🍽 Chef @selvatoronto 🍴 Catering & Events @bychefnuit 📖 Author #KiinCookbook

@chefnuitregular
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Followers
15.1k
Fake followers
18.78%
Engagement rate
2.45%
Average Reel plays
3.4k
Audience gender
female
63.53%
male
36.47%
Top performing Reels
  1. BEST OF TORONTO *Chef’s Edition* with the great @chefnuitregular of @paitoronto @sukhothaifood & @kiintoronto 🇹🇭 // Chef Nuit’s favourites 👇 - Best neighbourhood: Leslieville Best coffee: @roostercoffee Best brunch: @mahasbrunch Best pasta: @gusto101to Best Vietnamese: Que Ling Best Sushi: @shunoko_sushi Best Dim Sum: @rolsan.to Best late night: @houseofgourmet.to Best Asian grocery: Foody World Best hidden gem: @losgyrosm Best farmers market: @lesliemarket - #bestoftoronto #toronto #torontofood
    139 976
  2. Ok, so about 2 weeks ago we decided that we needed to go to Thailand for some inspiration… Well, I mean Nuit decided and I gave in. Of course I always love coming to Thailand, but we just had so much work to do! Nuit reminded me that the best work is done when you take a step back and actually begin with the foundation. I was caught up with just trying to make things happen, which is great, but we had the opportunity to do better than great and we felt we owed it to ourselves to do the best we could. We never stop looking for inspiration to make our restaurants better for our guests and our restaurant families. Thailand is always evolving in such beautiful ways and we wanted to come back to take it all in before we made some exciting changes at our restaurants in the new year. So here we are, in Thailand, and there’s no better place to start than the early morning market! We got up at 4am (easy with jet lag) and took a walk down to the market. Everything was so fresh! We’re feeling that energy already! Can’t wait to bring it back to Toronto! #workisfun #inspired #onamission @chefnuitregular
    13 367
  3. Had the pleasure of hosting @simuliu and @stevenkwlim @andrewilnyckyj & @adamjbianchi of @buzzfeedtworthit a few months back @paitoronto. We are big fans of the show and it was such an honour to be part of their final season, and to be chosen as one of Simu's favourite spots in Toronto! We had so much fun with these guys! Thank you to Simu and the Worth It crew for stopping by and sharing our story and our Khao Soi! 💜💜💜🙏🙏🙏 Link in my bio for the full episode. #buzzfeed #worthit #abouttoeat #paitoronto #paidowntown #paifood  #wethenorthernthaikitchen #thaifood #thaicuisine #bestthaifood #bestthairestaurant #torontorestaurant Posted @withregram • @paitoronto WOW, WOW, WOW!!!! Still can’t believe this actually happened! So honoured to be one of @simuliu ‘s picks to be featured on one of our FAVOURITE YouTube shows @buzzfeedworthit !!!! Once again, our son got us into watching the show and we were hooked instantly! It is Worth It’s final season (😢) and also their first time in Toronto!!! Such an honour to be a part of it!!!! Huge thanks to the Worth It crew @stevenkwlim @andrewilnyckyj @adamjbianchi and Simu. We had a blast filming the episode. I hadn’t laughed so hard in a long time! And an extra thanks to Steven for choosing us as his winner🙏🏼🙏🏼🙏🏼 Can’t hate on the other choices though, we love them too! @fishmanlobsterclubhouse and Golden Patty🙌🏼🙌🏼🙌🏼🔥🔥🔥 ALSO, IT’S OFFICIAL! WE JUST CO-STARRED IN OUR FIRST FILM WITH SIMU LIU!!! 😂😂😂👍🏼👍🏼👍🏼 #Worthit #simuliu #paitoronto #khaosoi #thailandrepresent #northernthaifood #chefnuitrocks #youtube #finalseason #toronto #pai Watch the full episode on YouTube!
    7 436
Engagement rate benchmark
  • Median
Audience location by country
Canada
79.53%
United States
7.86%
Thailand
3.7%
United Kingdom
0.9%
France
0.5%
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6. ᴅᴀʀʟᴇɴᴇ ᴠᴏɴɴ

Canada

✨ All I do is eat & workout 🔪 Private chef 🤸🏾‍♀️ Fitness trainer/Reformer Pilates 📍 YEG 💫 @yegwellnessclub

@vonn.appetit
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Followers
13.2k
Fake followers
13.41%
Engagement rate
2.18%
Average Reel plays
9k
Audience gender
female
70.99%
male
29.01%
Top performing Reels
  1. Smashed Chicken Caesar Tacos 🌮 My kids love Caesar salad, my mom brain said add protein, and Taco Tuesday said don’t overthink it. So here we are… and honestly? This will be on repeat at this house Ingredients: • Small flour tortillas • Ground chicken • Garlic powder, onion powder, salt & pepper • Romaine lettuce, chopped • Caesar dressing • Parmesan cheese • Optional: croutons or crispy onions for crunch Directions: 1️⃣ Heat a pan over medium heat. 2️⃣ Press a thin layer of ground chicken directly onto one side of each tortilla. 3️⃣ Season the chicken side well. 4️⃣ Place chicken-side down in the pan and cook until crispy and fully cooked. 5️⃣ Flip, warm the tortilla side, then remove from heat. 6️⃣ Top with romaine, Caesar dressing, parm, and crunch of choice. 7️⃣ Fold and that’s it! Easy. Balanced. Taco Tuesday but eat it whenever Save this for your next “what’s for dinner?” moment 👌 #vonnappetit #viralrecipes #cheflife #easyrecipe #yeg
    73 051
  2. My kid wanted cheeseburgers… and I had no buns. So I improvised , Asian household logic 🇨🇦🥢 No tortillas this time. Just rice paper, extra-lean beef, and the air fryer. High-protein ✔️ Lower-carb ✔️ Kid-approved ✔️ ⬇️ SAVE this for later 🍔 Rice Paper Cheeseburger Spirals You’ll need: • Rice paper • Egg wash • Extra-lean ground beef • Garlic powder • Onion powder • Salt + pepper (or seasoning of choice) • Cheese How to: 1️⃣ Dip rice paper in egg wash 2️⃣ Lay beef evenly + season 3️⃣ Roll tightly, then spiral like a cinnamon bun 4️⃣ Air fry at 375°F for 10–12 min (flip halfway if needed) 5️⃣ Top with cheese, air fry 1–2 min until golden No buns. No stress. This one’s staying in the rotation. #viralrecipe #easyrecipe #highproteinmeals #easyfamilymeals #cheflife
    9 004
  3. My kids wanted chicken parmesan… so I made this instead 👀 Ingredients (Makes 6 tacos) • 1 lb ground chicken • 1 egg • 1/3 cup grated parmesan cheese • 1–2 tsp Italian seasoning • 1 tsp garlic powder • 1 tsp salt • 1 cup panko breadcrumbs • 6 small flour tortillas • 1 cup marinara sauce • 1 cup mini mozzarella (or shredded mozzarella) • Fresh arugula • Fresh basil, chopped • Extra parmesan for topping • Olive oil spray or drizzle for pan Instructions 1. Season the chicken In a bowl, mix ground chicken, egg, parmesan, Italian seasoning, garlic powder, and salt until fully combined. 2. Smash onto tortillas Divide mixture into 6 portions. Press a thin, even layer of chicken directly onto one side of each tortilla. 3. Add the crunch Lightly press the chicken side into panko breadcrumbs so they stick. 4. Crisp it up Heat a skillet over medium heat and lightly oil it. Place tortilla chicken-side down and cook 4–5 minutes until golden and crispy. Flip and cook another 2–3 minutes until tortilla is golden. 5. Add sauce + cheese Spoon marinara over the cooked chicken side, sprinkle mozzarella on top. 6. Bake to melt Transfer to oven at 400°F (200°C) for 5–7 minutes until cheese is melted and bubbly. 7. Finish fresh Top with arugula, fresh basil, and extra parmesan. Serve immediately and prepare for them to disappear in 5 minutes 🫡 #easyrecipes #viralrecipe #easyfamilyrecipes #dinnerinspo #yegchef
    4 582
Engagement rate benchmark
  • Median
Audience location by country
Canada
83.17%
United States
6.67%
Australia
2.06%
Mexico
0.95%
Thailand
0.63%
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7. Domenico Giammarella

Canada

Food should be infinitely complex in its simplicity Owner/Chef @mimmo.hk

@dom_giam
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Followers
11.2k
Fake followers
16.24%
Engagement rate
7.8%
Average Reel plays
2.5k
Audience gender
female
43.19%
male
56.81%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
Canada
66.01%
United States
10.42%
Italy
2.73%
France
1.99%
Brazil
1.41%
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8. Renée Lavallée 🧀

Canada

Chef/Co-Owner @thecanteenns •Mother•Cheese Lover 🧀•Pinch Hitter Baker•Dreamer•Silly Heart•

@feistychef
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Followers
10.3k
Fake followers
16.15%
Engagement rate
2.52%
Average Reel plays
14.5k
Audience gender
female
67.92%
male
32.08%
Top performing Reels
  1. Hey Nova Scotia! It’s Renée Lavallée (@thecanteenns ), and I’m the head chef for @cbc’s Make the Season Kind food truck in NS! I created my unique Black Bean ‘Meatballs’ on a Tomato Rice Bowl using food bank staples. 100% of proceeds go straight to @feednovascotia! Catch us at the Evergreen Festival by the Halifax Waterfront (Dec 5th–7th). Bonus: Join me + Mainstreet Nova Scotia broadcasting live right by the truck this Friday, Dec 5 (3-6 pm)! Details: cbc.ca/kind and #CBCKind
    1 770
  2. 🎉🎉 TONIGHT’s THE BIG NIGHT! 🎉🎉 Andy’s East Coast Kitchen Crawl Episode 3 airs tonight at 9pm on @city_tv! This is a very special episode because it’s all about Downtown Dartmouth and the many special businesses that call our neighborhood home (including ourselves!). You don’t want to miss this one! We’re incredibly proud of our good friend @andyseastcoastkitchen_ and all that he’s accomplished over the years, but this is the icing on the cake! Love you man!! ❤️❤️
    1 582
  3. ❤️ Proud Parenting Moment - If you’ve dined with us this summer and enjoyed any of our buns, focaccia, biscuits, crackers, shortbreads, crème brûlées, carrot cake, pavlovas and more, you can thank Zoé. She’s been a fixture in the bakery every morning all summer. Aside from some occasional help from her mom (@feistychef) Zoe has single handedly run the bakery day in and day out. 🍞🥖🥯 Watching our kids grow up around The Canteen over the last 10 years has been pretty special, but finally seeing one of them contribute in a significant way and be a valued member of the team is definitely the icing on the cake. Today was Zoé’s last day of her summer session. We wanted to take a minute to celebrate her and all that she’s accomplished over the past two months. ZT - You’re one of a kind and we couldn’t be prouder of you. Thanks for being such an important part of our family biz. Now we just need to get your little bro in the mix! ❤️❤️ ~ Mom & Dad PS - DON’T FORGET TO CHECK THE LIST!!
    1 394
Engagement rate benchmark
  • Median
Audience location by country
Canada
88%
United States
5.28%
France
0.71%
United Kingdom
0.71%
Australia
0.51%
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9. Dean Litster

Canada

Owner of @professorzaaaspizza Windsor Style Pizza & Detroit Deepdishes 🍕❤️ 🏆Award Winning Pizza Chef 🍕🙏❤️

@professorzaaa
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Get audience breakdown
Followers
9.7k
Fake followers
16.48%
Engagement rate
2.01%
Average Reel plays
25.9k
Audience gender
female
50.69%
male
49.31%
Top performing Reels
  1. 🚨🚨 HOT CHEETO CHICKEN BACON RANCH 🚨🚨 Just when you thought it couldn't get any better... 💥💥🤯🤯 We go and make it better! Classic chicken bacon ranch with a twist Hot Cheeto breaded crispy chicken, finished with that profs ranch, green onions and HOT CHEETO DUST!! you can thank me later! 🍕🍕 YOU'RE WELCOME • • • #yqg #professorzaaa #amherstburg #windsorpizza #detroitdeepdish #deepdishpizza #aburgdetroitsundays #pizza #519 #asmr
    70 824
  2. Welcome to Professor Zaaa's Pizza, located at 3857 Wyandotte St E, Windsor! ♥️ Thank you all for your love and support. We can't wait to see you all when we open ... NEXT WEEK! 🎉🍕 Stay tuned later this week for some behind the scenes content, including a few "first looks" at the menu! #professorzaaa #windsorpizza #yqg
    2 025
  3. 🚨🚨 EMERGENCY PRESS CONFERENCE 🚨🚨 guys, this is unreal. The Love. The support. The 3500 phone calls today. I'm very sorry. We can't keep up. We need more staff and a better strategy. That being said we're going to take tomorrow to regroup, retool. We've hired a overnight baker, more pizzas makers. We're going to fix the phone situation. I totally recognize how frustrating it can be. For that I'm very sorry. We will be back Wednesday 11 to 9. However with a slight change. I want to take care of the customers in front of us. So we will only be doing walk in orders and dine in orders. I want you guys to all get this Zaaa. So we're going to keep making changes. And do every single thing possible to provide you guys with the best experience. My customers are the most important thing in the world to me. And I want every one of you to be taken care of. Thank you to every single one of you who has come out. Sorry to every single person we couldn't take care of. It's going to get better. I love you guys ❤️🍕🙏 • • • • #yqg #professorzaaa #windsorpizza #detroitdeepdish #deepdishpizza pizza 519 asmr professorzaaaspizza
    1 709
Engagement rate benchmark
  • Median
Audience location by country
Canada
64.78%
United States
25.18%
Italy
1.54%
United Kingdom
1.38%
Mexico
0.89%
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10. Kevin Jeung

🇨🇦YYZ Chef of Research and Production The Fermentation Lab @nomacph @nomaprojects Copenhagen

@jeungkev
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Followers
9.1k
Fake followers
16.16%
Engagement rate
3.6%
Average Reel plays
-
Audience gender
female
38.04%
male
61.96%
Top performing Reels
  1. David Chaim Jacob Zilber,⠀ ⠀ It’s been a day since you I watched you press a paint-slicked palm into the wall of the Lab and pack your knives one last time. 24 hours of reflection later and I still don’t quite have the words to articulate what the hell I’m supposed to say to the guy who brought me over the pond to begin another crazy adventure. You will be dearly missed at Noma, and my only regret about our time working side by side is that it was as brief as it was (and maybe the milk pichia trials too...and maybe the beaver garum...I digress).⠀ ⠀ With every slip, snag, stumble and outright failure we might have had in the Lab, the notion of “Onwards and upwards” was often your response. At this fork in the road, I hope we both promise each other to heed that quote as we go our separate ways. For you, I hope you promise to continue inspiring others on a scale no longer restricted by these walls; spreading the gospel of staying curious to a hungry audience while looking damn fashionable in the process. As for me, I’ll take care of our Lab; I’ll keep the ethanol topped up, make sure the super-critical fluid extractor is super-critically extracting, and build. Build on all that you, and everyone else who has ever shared our space, have created. A continuing mission. Hell, I’ll even mist the ant farm from time to time. Promise.⠀ ⠀ John G. Kemeny said “It is the greatest achievement of a teacher to enable his students to surpass him.” (Kemeny, I’m sure you know, is responsible for co-developing BASIC programming language. I’m sure I don’t have to spell out the parallels between his work, and what you have done for the field of fermentation.) One does not “say” gratitude; one expresses it. Where words fail me now, I hope you consider the forward progression of The Fermentation Lab as testament of your influence and mentoring. I will use everything you have taught me and all the wisdom you provided to push this Lab forward; to explore, seek out and boldly go onwards and upwards.⠀ ⠀ Thank you for being the best teacher, colleague, friend, Miyagi, Kenobi... ⠀ ⠀ Kev⠀ Chef of Research and Production⠀ ⠀ The Fermentation Lab⠀ noma
    5 160
  2. “The strength of the team is each individual member. The strength of each member is the team.” - Phil Jackson Leave. No. Doubt.
    452
  3. I spent a lot of time staring at an empty text box where this caption is now, trying to think of what to say about my meal at @jatakcph . It’s not enough to say that the food was delicious, that the service was as warm and attentive as one could ask for, that it was inspiring to see what all these people who I respected and admired so much were able to create. Clichés like those (as true as they are) tend to write themselves with experiences like that, so it feels almost cheap to use them. ⁣ ⁣ I came to the realization that all of my thoughts towards my meal could be epitomized by how I felt about one of the courses. The main course at Ja Tak arrives with a side car of house-made lap cheong. Never mind that the rest of the main course involves juicy, char siu-glazed Hindsholm pork, or that the rest of the menu eats like a dream; this understated plate of dry-cured Chinese pork sausage played on childhood strings that had long collected dust, abandoned for, shall we say, whiter pastures. ⁣ ⁣ So how does this tie in to a bit of cured meat served at a hot new restaurant on Rantzausgade? I grew up eating lap cheong, but the lap cheong of my youth was sad, generic, pumped full of nitrates, MSG and god-knows-what-else. To put it simply, I moved on to better things, regarding lap cheong as having exhausted it’s potential. To come full circle as an adult, and to be served a lap cheong treated with the same respect an Italian would treat the highest quality salumi, was a reckoning that I’m still struggling to put into words a day later. It’s a declaration to presumed lost causes; a movement to explore the potential in all ingredients, whether luxurious or humble, celebrated or denigrated. ⁣ ⁣ Buy stock in @jatakcph ; I know I am. Buy stock, because there’s something special happening here, and I don’t want to be the one to say “I told you so” at some juncture down the line.
    326
Engagement rate benchmark
  • Median
Audience location by country
Canada
55.26%
United States
11.95%
Denmark
5.16%
Spain
3.35%
United Kingdom
3.06%

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11. Camille Cardin Goyer

Canada

Storyteller 🔏 Collectionneuse d'histoires

@camillecardingoyer
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Followers
7.7k
Fake followers
18.57%
Engagement rate
6.17%
Average Reel plays
-
Audience gender
female
66.02%
male
33.98%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
Canada
76.02%
United States
6.07%
France
3.35%
Italy
1.14%
Mexico
1.14%
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12. Kenta Takahashi

Canada

Executive Pastry Chef @blvdyvr 🏆 Pastry Chef Of The Year 2024 🏆 Best Pastry Chef In Canada 2020, 23, 24 🏆 Best Dessert In Vancouver 🇨🇦Vancouver 🇯🇵富士宮

@chefkenta
Check contact details
Get audience breakdown
Followers
7.5k
Fake followers
15.96%
Engagement rate
2.42%
Average Reel plays
6.8k
Audience gender
female
48.26%
male
51.74%
Top performing Reels
  1. 😲 Table One, one of the most beautiful culinary experiences in the city. This once-a-month dinner series is curated by Chef Alex Chen @chefalexchen at Boulevard @blvdyvr in Vancouver, BC. Limited to just 24 seats, this exclusive experience begins with a stand-up canapés reception before transitioning to a private dining room. Here, chef Alex Chen guides you through his meticulously crafted 10-course tasting menu showcasing the finest seasonal ingredients. Alex, a culinary titan in Canada, showcasing a resume that matches the accomplishments of renowned chefs globally, seldom gets the chance to personally indulge in cooking amidst numerous projects. @tableone_series presents a unique opportunity to relish his creativity with pairings by JP Potters. Concluding on a sweet note, Pastry Chef Kenta Takahashi @chefkenta, recognized as Canada's Best Pastry Chef (@canadasbest100), ensures that dessert is a memorable highlight of this unparalleled culinary experience. On the table: Canapes 💯 • Cherry stone clam - "tom yum" vinaigrette • Crispy chicken skin - Japanese mustard • Blue fin tuna tart - yuzu, wasabi beef tartar, roesti potato, smoked mayo • Foie gras Terrine - candied walnuts, quince • Poached oyster - lemongrass cream, caviar 🍾Drappier Brut Champagne N/V FIRST Gem lettuce caesar - crispy bits, parmesan 🫶🏻 🍷Umani Ronchi, Verdicchio di Castelli di Jesi SECOND "Best Ham in the World" - Cinco Jotas acorn-fed 100% Ibérico Ham from @arc_iberico_imports 🍷R.Lopez de Heredia, Vina Gravonia, Viura, Rioja THIRD Terrine of pork tenderloin - ham hock, tongue, foie gras, persimmons🙏🏻 🍷Gerard Raphet, Bourgogne Rouge FOURTH Geoduck clams - smoked sablefish, chowder 🤤 🍷M-Gaborit, Monnieres-St Fiacre, Muscadet Sevre et Maine FIFTH Dungeness crab crown pasta - ovoli mushrooms, crab butter 🍷Phantom Creek, Pinot Gris SIXTH Beef cheek - braised leeks, parsley purée squash pomme anna, stroganoff jus 🍷Terre Nere 'Moganazzi', Etna Rosso, Sicily PRE-DESSERT Pear granita DESSERT Apple chestnut vacherin - chestnut cream, apple sauce, granny smith sorbet, meringue 🍷Orignac, Pineau des Charentes Mignardise 👏🏻
    22 553
  2. Dessert tasting dinner End of summer
    17 364
  3. @canadasbest100 Best Pastry Chef Kenta Takahashi has planned a culinary journey that captures the essence of end-of-summer abundance - delight in a multi-course dessert-focused experience that promises surprises at every turn. Tickets for this event are sold out, stay tuned for more delightful experiences by subscribing to our newsletter Link in BIO @blvdyvr We hope to see you at next event #vancouver #dessert #abstractart @tealeavesco #tea #sweet #jasmine #chocolate #coffee
    16 780
Engagement rate benchmark
  • Median
Audience location by country
Canada
67.61%
Japan
12.53%
United States
5.76%
France
2.48%
United Kingdom
1.24%
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13. Christie Peters

Canada

Executive chef/owner of: 💔@thehollows306 (RIP) 🌾@primal_pasta 🍷@pop_winebar Model/Chef/Free agent

@crustinthekitchen
@EatNorth
Check contact details
Get audience breakdown
Followers
7.2k
Fake followers
14.23%
Engagement rate
3.15%
Average Reel plays
5k
Audience gender
female
56.87%
male
43.13%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
Canada
87.54%
United States
6.94%
United Kingdom
0.71%
Mexico
0.63%
Denmark
0.47%
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14. Peg City Grub

Canada

WHERE TO EAT IN WINNIPEG 📍Winnipeg’s official culinary curation for chef profiles, restaurant happenings and food news. #pegcitygrub

@pegcitygrub_official
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Get audience breakdown
Followers
7.1k
Fake followers
15.29%
Engagement rate
3.41%
Average Reel plays
18.7k
Audience gender
female
67.5%
male
32.5%
Top performing Reels
  1. Three Winnipeg restaurants have made this year’s @canadasbest100 list, along with one celebrated cocktail spot on Canada’s 50 Best Bars. 📍 deer +almond (@deerandalmond) 📍 Clementine Cafe (@clementine.winnipeg) 📍 Yujiro Japanese Restaurant (@yujirowinnipeg)
    1 606
  2. Looking for an authentic Colombian restaurant? Emparepas Treats (@emparepastreats_wpg) serves authentic Colombian food like arepas, empanadas, patacón pisao (open-faced fried plantain sandwiches that slap), and Colombian-style chorizo served in a variety of ways from locally sourced meats. Make sure to watch their Instagram to see their Saturday specials! For more details, click the 🔗 in bio. 📍48 Albert St. (Located in the Royal Albert Hotel in the Exchange District)
    906
  3. Winnipeg's hidden burger door is back! 🍔🚪 Every Thursday from 11:30-1 p.m. head to Winnipeg's windiest corridor between the Richardson Building & @fairmontwinnipeg (IYKYK) and grab a #BackDoorBurger. 🎉 Bonus: You get kettle chips & a drink included so it's the perfect reason to get outside for lunch. They are only here until June 25, don't miss out! #OnlyInThePeg #Winnipeg #FindItDowntown
    844
Engagement rate benchmark
  • Median
Audience location by country
Canada
93.33%
United States
2.28%
Mexico
0.49%
India
0.33%
Japan
0.33%
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15. Chef Boombeast

Canada

🍴 Food, Recipes, Good Times & Dance 👨‍🍳 Chef/Co-Owner @mangedansmonhood 👨‍🍳 Chef/Co-Owner @labelletonki 🕺 Dance Crews: Symbiotic Monsters|Area51

@chef_boombeast
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Get audience breakdown
Followers
6.9k
Fake followers
13.89%
Engagement rate
12.49%
Average Reel plays
15.1k
Audience gender
female
45.53%
male
54.47%
Top performing Reels
  1. C’est rare que je dis ça parce que j’aime tout, mais je suis prêt à dire que c’est mon burger préféré 🍔 Merci pour ce burger incroyable @mangedansmonhood #montreal #foodie #burger
    9 022
  2. Montreal everything! 🇨🇦 Captain MDMH & Captain JOAT @chef_boombeast @hyablak popping freestyle 📍 @mangedansmonhood 🍔 Montreal, Canada 🎶 @iamshashu 🎞️ @daniel.stance
    6 392
  3. Si tu veux apprendre à faire un Pho lakay voici la liste d’ingrédients Ingrédients : *bouillon* • 2 kg d’os de bœuf • 1 kg de pattes de bœuf • 1 pièce de gingembre (100 à 150 g) • 4 échalotes (environ 100 g) • 2 oignons jaunes (environ 300 g) • 1 daikon frais (environ 300 à 400 g) • 2 racines de coriandre(environ 20g) *Assaisonnement de base :* • 75 g de sucre cristal • 2 cuillères à soupe (20 g) de sel kasher • 2 cuillères à soupe (20 g) de poudre de bouillon de poulet • ¼ tasse de sauce de poisson • 7 litres d’eau (pour commencer) *Après 4 heures de mijotage :* Retirer les oignons, les échalotes et le gingembre. *Ajouter ensuite :* • 4 litres d’eau • ½ tasse de sauce de poisson • 1 cuillère à soupe de glutamate monosodique (optionnel) *Épices :* • 1 bâton de cannelle (15 g) • 1 anis étoilé • 1 cardamome noire (4 g) • 10 g de graines de coriandre • 10 g de graines de fenouil • 10 clous de girofle (environ 5 g) *Laissez cuire une autre 2h — *Garnitures :* • Lime • Oignon • Oignon vert • Coriandre • Basilic thai • Jalapeños Merci à @chef_boombeast chef propriétaire du restaurant @labelletonki pour m’avoir appris comment faire un vrai Pho partage avec quelqu’un que tu pense qui voudrait un bol! #labelletonki #pho #vietnamesefood
    4 545
Engagement rate benchmark
  • Median
Audience location by country
Canada
68.62%
United States
14.45%
France
2.39%
India
2.23%
Japan
0.91%
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16. Chef Stephanie Ogilvie

Canada

Chef in Halifax ✨Co-owner & Chef @hopscotchdinnerclub 🍽Top Chef🇨🇦Season 8 Finalist ✨#eatlocal✨#eattheseasons ✨#halifax ✨#makefriendswithafarmer

@stephoplates
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Get audience breakdown
Followers
6.9k
Fake followers
14.95%
Engagement rate
2.06%
Average Reel plays
2k
Audience gender
female
47.91%
male
52.09%
Top performing Reels
  1. Duck, Duck, Goose; Tobacco Honey Lacquered Duck Breast, Sunchoke Purée, Shaved Foie Gras Torchon, Gooseberry Relish. Dish from the Bubble Buddies event last month with Top Chef Canada pals @lucybmorrow & @shussey1 📸by @phototypehfx 🦆🌻🔥🚬 . . . . . #Halifax #novascotia #eeeats #halifaxeatslocal #dinner #dailymenu #feedfeed #foodiepics #foodartchefs #foodporn #foodiepicsoftheday #snacklife #makefriendswithafarmer #realfood #eattheseasons #topchefcanada #chefsofinstagram #theartofplating #yummy #foodies #instafood #cheflife #gastroart #duck #sunchokes #duckduckgoose #gooseberry #foie #tobaccohoney
    2 005
  2. Buckwheat Butter Tart, Sunchoke Ice Cream, Salted Yeasted Caramel From last months Bubble Buddies Event with Top Chef Canada pals @lucybmorrow @shussey1 @hopscotchdinnerclub 📸by @phototypehfx 🌻🍦🥧🌞🌻 . . . . . #Halifax #novascotia #eeeats #halifaxeatslocal #dinner #dailymenu #feedfeed #foodiepics #foodartchefs #foodporn #foodiepicsoftheday #snacklife #makefriendswithafarmer #realfood #eattheseasons #topchefcanada #chefsofinstagram #theartofplating #yummy #foodies #instafood #cheflife #gastroart #sunchokes #jerusalemartichoke #sunchokeicecream #buckwheat #buttertart #saltedyeastedcaramel #tarts
    1 132
  3. N.S. Halibut; English Peas & Beluga Lentils, Snow Pea & Sea Asparagus Salad, Sorrel, Whey Emulsion, Basil @hopscotchdinnerclub 🐟🌿🎣 . . . . . . #halifax #novascotia #eeeats #halifaxeatslocal #dinner #dailymenu #feedfeed #foodiepics #foodartchefs #foodporn #foodiepicsoftheday #snacklife #makefriendswithafarmer #realfood #instayum #eattheseasons #chefsofinstagram #theartofplating #yummy #foodies #instafood #cheflife #gastroart #creativeminds #halibut #fresh #summerfood #seaasparagus #whey #chefsroll
    938
Engagement rate benchmark
  • Median
Audience location by country
Canada
70.01%
United States
10.66%
United Kingdom
2.55%
Australia
1.87%
Italy
1.36%
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17. Chanthy Yen

Canada

🏆Top Chef Canada 2024 @flavour.network Chef/Co-Owner @toukyvr @michelinguide 22,23,24,25 🏳️‍🌈 💍 @csbvan @timeoutmarketmontreal

@chanthyyen
Check contact details
Get audience breakdown
Followers
6.8k
Fake followers
10.93%
Engagement rate
2.35%
Average Reel plays
38.9k
Audience gender
female
49.76%
male
50.24%
Top performing Reels
  1. Congratulations 🎉👨‍🍳🇨🇦 After a tense season of watching 10 Canadian chefs go head to head, we finally know the winner of Top Chef Canada Season 11, Vancouver’s own @chanthyyen Speaking to Dished, Yen said the win felt “incredible.” Send your congratulations to Chanthy in the comments 👇 #dishedvan #dishedyeg #dishedyyc #dishedmtl #dishedvic
    2 505
  2. Winning wasn't enough 👀 🍽️ Top Chef Canada Season 11 winner Chanthy Yen (@chanthyyen) has embarked on a new challenge: standing out in Vancouver's food scene 🤯 His response to this challenge is TOUK (@toukyvr), a new, first-of its-kind contemporary Cambodian concept, weaved with French influences. This concept started as a small pop-up during the pandemic in Montreal back in 2020, but will now have a permanent spot in Vancouver. 📅 Slated to open in November 2025 📍 1152 Alberni St., Vancouver Are you excited for this new concept? Let us know ⬇️
    1 619
  3. This is Vancouver’s first contemporary Cambodian restaurant! @toukyvr It’s opened by Top Chef Canada Season 11 winner chef @chanthyyen. Fave dishes: Pain au Lait, Pommes Dauphine, Prawn Nantua, Fraser Valley Tomahawk, Mochi Crueller & Guava Cake 📍Touk - 1152 Alberni Street, Vancouver #vancouver #vancouverfood #cambodianfood #newinvancouver
    1 570
Engagement rate benchmark
  • Median
Audience location by country
Canada
76.88%
United States
7.4%
Spain
3.96%
France
1.72%
United Kingdom
1.32%
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18. Dyan Solomon she/her

Canada

Chef by trade, co-owner of @olive_et_gourmando + @olive_et_gourmando_boutique + O+G @royalmount Olive et Gourmando Cookbook! TO ORDER CLICK ⬇️ LINK

@dyansolomon
Check contact details
Get audience breakdown
Followers
6.3k
Fake followers
19.37%
Engagement rate
6.02%
Average Reel plays
4.9k
Audience gender
female
70.33%
male
29.67%
Top performing Reels
  1. Fourteen years ago today, San and I kissed in a bar full of lesbians , sealing our fate forever 💋. 🎶 ‘I kissed a girl and I liked it …’ 🎶. We decided this is how we would mark our anniversary . Seems fitting ! I’ve been lucky enough to have lived a life full of love so far, and I wouldn’t change a thing from my past, however, these last 14 years spent in the company of San have been the most precious moments of my life . The most rewarding , fulfilling, glorious , fun and loving moments ever lived along side another human being . I feel whole.♥️ I’m the happiest I’ve ever been, and what a gift that is ! Thank-you San for this beautiful life . Cheers to many more years by your side . I love you so very much ! Te amo you gorgeous Latina 🇲🇽. 🌈🌈🌈🌈🌈🌈🌈🌈🌈🌈🌈🌈🌈🌈
    995
  2. As some of you already know,  and others who may have heard the whispers or rumors floating about,  Eric and I have decided  to close our beloved restaurant Un Po di Piu in the Old Port of Montreal.  First and foremost we would like to assure our clients, friends and colleagues that this decision was made to avoid finding ourselves in a compromised financial situation. Our priority was to make sure our employees and suppliers would be taken care of.  This news may come as a surprise to you,  but for us we knew this was the right decision to take.   Closing a restaurant, or any business for that matter,  is very difficult. All entrepreneurs like to imagine that they will be in control of how and when their business endeavors will eventually come to an end.  Unfortunately, sometimes life decides how our stories will finish, despite our best intentions.     Eric and I have an tendency to open restaurants in areas that are… not obvious.  Twenty six years ago Olive et Gourmando was one of the first ‘food’ businesses to open in the West End of the Old Port. Likewise, Foxy was one of the first restaurants to open on that abandoned stretch between Griffintown and Little Burgundy , right next to a gigantic Salvation army.   Ten years ago when Eric and I purchased the commercial condo that would later become UPDP,  we had a dream of bringing change to the East End of the Old Port that had always been dominated by chain restaurants.  The spaces were spectacular and the view on the canal so gorgeous! It didn’t seem right that honest, delicious food was hard to find, so we rented the space out and waited for the right moment…. 💥[CONTINUED IN COMMENTS] ➡️
    920
  3. ❤️ AN HAPPY RESTAURANT STORY ❤️ In the spring of 2019 we hired Veronique Dalle @vdalle to be our Maitre D @foxymtl ; one of the best moves we ever made. Working with Véro is a gift I wish more restaurant owners could experience in their lifetimes. She is truly one of the most loved hospitality and wine personalities in our great city. She has literally taught a generation of sommeliers/liéres working in Quebec through her years of teaching at ITHQ, and has been sharing her passion for wine and great service for the same duration of time. From the moment we hired Véro, our intention was to make her our business partner at Foxy. Then Covid hit, and our well laid plans were set aside as we rolled up our sleeves and focused on keeping Foxy alive. This past year, Eric and I decided we want to concentrate on @olive_et_gourmando , and the dream of expansion. After many conversations together, Véro decided to take over Foxy as the sole owner, and keep the flame (pun intended) alive 🔥. The only part of this decision that was difficult, was knowing we would no longer work together, but Véro was eager to be an owner, and is deeply devoted to Foxy. She has always treated our restaurant as if it were her own, which is often the case with very rare, and special employees. It is a dream to be able to sell our restaurant to an employee (and friend) , especially one who has given so much to our business, despite not being an owner. Most of us end up closing our businesses after we have spent years nuturing them. Most restaurants do not have an opportunity to pass on their legacy. Véronique Dalle is now the proud owner of Foxy, and Eric and I can feel at peace knowing our beautiful restaurant will continue to thrive, and evolve in the best hands. We are very grateful for this opportunity and wish all of the success the world has to offer to our dear friend Véro 🫶🏼🥂🎉! I can’t think of a person who deserves this more. Hard work pays off! You are an inspiration @vdalle and we love you to itty bitty bits ❤️❤️❤️❤️❤️❤️❤️. 📸 @lagrandegwazelle #restaurantlife #legacy #friendship
    849
Engagement rate benchmark
  • Median
Audience location by country
Canada
82.07%
United States
8.66%
France
1.71%
Italy
0.83%
Mexico
0.83%
profile picture

19. O C

Canada

Ottawa- Montreal- Toronto Member Ottawa CF Award-winning Chef @ottawaexitlounge / 🛼@ottawaskateandplay Art: @princeofmars.ig

@octave.leconte
Check contact details
Get audience breakdown
Followers
6.2k
Fake followers
17.8%
Engagement rate
5.79%
Average Reel plays
2.9k
Audience gender
female
55.77%
male
44.23%
Top performing Reels
Engagement rate benchmark
  • Median
Audience location by country
Canada
72.46%
United States
13.18%
Haiti
2.77%
France
1.32%
Italy
1.05%
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20. Joël Watanabe Kissa Tanto

Canada

Chef owner @kissatanto 1 star ⭐️ Michelin, Meo executive chef Bao Bei Chinese Brasserie, Judge@foodnetworkca #wallofchefs season 2 premiering 01/03/22

@chefjwatanabe
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Get audience breakdown
Followers
6k
Fake followers
16.86%
Engagement rate
2.98%
Average Reel plays
6.5k
Audience gender
female
40.87%
male
59.13%
Top performing Reels
  1. Mates on Crates featuring Joël Watanabe, Chef-Owner at Michelin starred Kissa Tanto & Executive Chef at Meo and Bao Bei! 𝐓𝐨 𝐬𝐡𝐨𝐰 𝐲𝐨𝐮𝐫 𝐬𝐮𝐩𝐩𝐨𝐫𝐭, 𝐡𝐢𝐭 𝐭𝐡𝐞 𝐟𝐨𝐥𝐥𝐨𝐰 𝐛𝐮𝐭𝐭𝐨𝐧… 𝐭𝐡𝐨𝐬𝐞 𝐢𝐧 𝐭𝐡𝐞 𝐤𝐧𝐨𝐰, 𝐤𝐧𝐨𝐰 𝐰𝐡𝐞𝐫𝐞 𝐭𝐨 𝐠𝐨! 🫶🏻 . . . #matesoncrates #thoseintheknow #vancouverrestaurants #michelinguidevancouver #kissatanto #edulis #leviolon #joëlwantanabe #vancouverfood #vancouverguide
    1 222
  2. It’s taken me a long time to process. Michelin is something I’ve looked up to for my whole cooking career, saving all of my pennies to buy cookbooks by the likes of @m_bras1961 and a legion of great chefs that have come before us. I have dug deep on this one, in the end I will take it and interpret it as such, a pat on the back, a proud moment, a hug for the countless hours in the kitchen over 3 plus decades. Thank you @michelinguide , all the amazing chefs that have spent their time, given their talents, left their imprint on our little restaurant. To the crew now @felixmaristany @concretesurfers @b_ramps @pepper_annarchy and all you lovely people. To my partners @janice_ping @soberalain whom have seen me through thick and thin. To my many mentors in and out of the kitchen. To the foh 👏 @justin_isidro @belsiu to name just a couple. Thank you for working so hard. Finally congratulations to all the people recognized and those who will be. Thank you to @garrisonbespoke for keeping me sharp! A special thank you to @jcpoirier my brother. Blessed. Thank you to my mother for always believing in me, to my father for showing me what hard work and determination can achieve. Also, the man with the fish is my grandfather Joseph Costa, a great cook, gone too soon but I hope I made him proud ❤️
    912
  3. Just three inductees… It was just announced that this fall, Bao Bei/KT/Meo co-owners Tannis, Joël, and Alain will officially be inducted into the 2025 BC Restaurant Hall of Fame! Join us there on October 20th, 2025, for a night of “celebration, stories, and connection as the industry comes together to honour excellence, innovation, and lifelong contribution.” Tickets now on sale! (They always sell out fast.) Visit @bcrfa or tap this photo at the link in bio. ♥️🥢 And thank you from the bottom of our hearts for the honour of naming us next to some of the best — our love and respect to all the other dear friends and peers being inducted this year.
    686
Engagement rate benchmark
  • Median
Audience location by country
Canada
72.91%
United States
14.6%
Australia
1.53%
Japan
1.36%
Mexico
1.23%

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