Eric Hansen

Early life and culinary education

Erik Hansen was born in Irvine, California on May 24, 1992, but grew up in Calgary, Alberta, where he developed his foundational interest in cooking. He completed the E10, 20, and 30 Level Culinary programs at Calgary's Ernest Manning High School, establishing an early formal pathway into the culinary arts. Hansen then pursued post-secondary education at the Southern Alberta Institute of Technology, graduating with Honours in May 2024 with a Diploma in Culinary Arts. His early professional experience began in 2018 with a role as a busboy and dishwasher at Mercato West, a fine Italian dining establishment in Calgary. This initial position provided a ground-level view of restaurant operations before he advanced into kitchen roles at various other Calgary venues, building a diverse base of experience in different culinary styles and service environments.

Career development and professional experience

Following his graduation, Hansen's career progressed through a series of positions in notable Canadian kitchens that honed his skills and competitive edge. He served as Entremétier at Alloy Dining in Calgary, a role he held while also preparing for and winning the national culinary competition that would qualify him for the world stage. His professional journey includes significant stints at large-scale and luxury establishments, such as working at The Fairmont Chateau Whistler and contributing to the culinary operations of the Calgary Stampede. In January 2025, after securing his national title, Hansen left Calgary for Europe with the explicit goal of expanding his culinary knowledge and seeking mentorship. He travelled through France, Switzerland, The Netherlands, and Germany before settling on the island of Fyn in Denmark. There, he worked at a small hotel and restaurant focused on sustainability and organic Danish agriculture, immersing himself in the principles of Nordic cuisine from May to August 2025.

During his time in Denmark, Hansen actively sought stages, or unpaid internships, at other fine dining establishments to gain as much high-level experience as possible. His stage at the Michelin-starred restaurant Aro in Denmark made a strong enough impression that he received a job offer from the establishment. This period of European training was crucial in refining his technique and philosophy, emphasizing local sourcing, craftsmanship, and progressive culinary ideas. His experiences abroad, including an earlier nine-month stay in Italy where he took cooking classes and worked in restaurants in Florence, have fundamentally shaped his approach to food, technique, and kitchen culture. Hansen's career path includes work at the following establishments:

• Mercato West, Calgary (Busboy/Dishwasher, 2018)
• The Fairmont Chateau Whistler
• Una Pizza & Wine, Calgary
• Calgary Stampede kitchens
• Ranahans Dining/The Lazy S, Calgary
• Alloy Dining, Calgary (Entremétier)
• Hotel/Restaurant on Fyn, Denmark (May-August 2025)
• Michelin restaurant Aro, Denmark (Stage)

Path to the 2026 world championship

Hansen's path to becoming a world champion chef began with his victory at the Canadian National Jeunes Chefs Rôtisseurs competition held in Calgary. This national event served as the sole qualifying tournament for the international final, selecting one chef to represent Canada. The international competition, the 49th Concours International des Jeunes Chefs Rôtisseurs, is organized by the Chaîne des Rôtisseurs, a prestigious international gastronomic society. To be eligible, competitors must be under the age of 27 as of September 1, 2026. The event was held on April 18, 2026, in the kitchens of Le Cordon Bleu Istanbul in Türkiye, providing a world-class venue for the high-pressure contest.

The competition format was a rigorous black box challenge, designed to test creativity, skill, and composure under extreme time constraints. Competitors were given only one mandatory ingredient in advance, a rack of lamb and boneless lamb shoulder, announced a month before the event to allow for preparation. Upon arrival at the competition, they were presented with the full black box of compulsory ingredients, which for 2026 included eggplant, artichoke, macadamia nuts, and bluefish. The rules required that each mandatory ingredient constitute at least 25 percent of the final dishes. Competitors had just 30 minutes to conceptualize a complete three-course menu and only 3.5 hours to execute it from start to finish. Judging was conducted by a panel of 12 internationally certified chefs, all members of the Chaîne des Rôtisseurs, who evaluated taste, presentation, originality, and kitchen technique with equal rigor. The 2026 competitors represented a wide array of nations, including:

• Australia
• Belgium and Bermuda
• Canada (Erik Hansen)
• China, Colombia, and Costa Rica
• Finland (Joel Manninen, silver medalist)
• Germany and Great Britain
• Hungary (Marcell Kocsis, bronze medalist)
• Kenya and Macau
• Mexico and Norway
• South Africa and Sweden
• Switzerland and Thailand
• Türkiye and the United Arab Emirates
• United States of America

World championship victory and awards

Erik Hansen's performance at the 2026 world championship was exceptional, earning him the gold medal and the title of world champion. He defeated a strong field, with the silver medal awarded to Joel Manninen of Finland and the bronze to Marcell Kocsis of Hungary. Beyond the overall victory, Hansen also received the Wüsthof Kitchen Quality Award, a special honour recognizing the competitor with the highest score in foundational kitchen skills such as organization, hygiene, timing, and technical precision. This award highlighted the discipline and craftsmanship he demonstrated behind the scenes during the intense cooking period. As the gold medalist, Hansen was awarded the Arthur Bolli Memorial Trophy, the competition's premier symbol of victory. His substantial prizes included a five-week advanced culinary course at Le Cordon Bleu in Paris, sponsored by Le Cordon Bleu and the Chaîne des Rôtisseurs, and an executive chef attaché case containing a complete set of professional knives from Wusthof.

The menu Hansen created under pressure illustrated his ability to innovate with the challenging ingredient combination. His dishes included a first course of marinated pepper and radish with an herb emulsion and crisp bluefish skin. For the main course, he presented the mandatory lamb shoulder filled into a courgette flower, accompanied by a spiced eggplant puree. This successful execution under the black box format demonstrated not only technical proficiency but also creative problem solving and a refined palate. His victory was celebrated across Canadian culinary circles as a landmark achievement, bringing significant attention to the country's emerging culinary talent and the rigorous training pathways that support it. The full list of awards and recognitions from the 2026 competition includes:

• Gold Medal and World Champion title
• Arthur Bolli Memorial Trophy
• Wüsthof Kitchen Quality Award (highest kitchen skills score)
• Five-week advanced culinary course at Le Cordon Bleu, Paris
• Executive chef attaché case with full set of Wusthof knives

Culinary philosophy and influences

Hansen's culinary philosophy is deeply influenced by his travels and stages across Europe, particularly his time in Denmark and Italy. He emphasizes sustainability, high quality ingredients, and the progressive techniques associated with Nordic cuisine, which focuses on local and organic agriculture. His nine-month stay in Italy earlier in his career involved enrolling in cooking classes in Florence and subsequently working in the restaurants of his instructors, an experience he credits with shaping his foundational approach to food. Mentored by industry professionals throughout his career, including a formative nine year period working with chef Scott Shully, Hansen values continuous learning and innovation in the kitchen. He has spoken about the importance of camaraderie and openness among chefs, contrasting the collaborative spirit he found in places like Milwaukee with a more secretive culture he encountered earlier in his career.

Hansen's approach is characterized by a willingness to take risks, a necessity honed in competition, and a dedication to precision and discipline, as recognized by the Wüsthof award. He believes in a generous exchange of ideas among contemporary chefs, a practice he experienced in Milwaukee's restaurant scene. His time in Denmark specifically advanced his knowledge of sustainable systems and the use of hyper-local, organic produce. These combined international influences have resulted in a culinary style that balances technical rigour with creative expression and a strong ethical commitment to sourcing.

Personal life

Outside the kitchen, Hansen is an avid outdoorsman who enjoys hiking and camping, preferably with his family. He is married to Carilyn, and together they have a daughter named Eve and a son named Olie. His other personal interests include collecting cookbooks, considering new tattoos, and experimenting with culinary techniques inspired by his international experiences. Hansen has expressed a particular appreciation for the genuineness and humility he finds in the people of Wisconsin, noting the strong sense of camaraderie among chefs in cities like Milwaukee. His family life and outdoor pursuits provide a balance to the high-pressure demands of professional cooking and competition, and he often integrates his family into his recreational activities.

Future prospects and impact

Winning the world championship has positioned Erik Hansen for significant future opportunities in the global culinary industry. The prize of an advanced course at Le Cordon Bleu Paris offers further formal training at one of the world's most renowned culinary institutions. The job offer from the Michelin starred restaurant Aro in Denmark, received prior to his championship win, indicates the high regard for his skills within elite European dining circles. His victory has also raised the profile of Canadian culinary competitors on the international stage, inspiring other young chefs in the country. The next edition of the Jeunes Chefs Rôtisseurs competition will be the landmark 50th anniversary event scheduled for the fall of 2027. Hansen's success demonstrates the effectiveness of Canada's competition system, from high school culinary programs through to national qualifiers, in developing talent capable of succeeding against the world's best.

After his studies in Paris, Erik Hansen plans to return to professional work and bring his enhanced creativity and technical knowledge back to a kitchen environment. The recognition from the Chaîne des Rôtisseurs connects him to a global network of culinary professionals. For Canada, Hansen's gold medal proves that Canadian chefs can compete and win at the highest levels of international culinary competition. This achievement may influence future investment in young talent and national competition frameworks.

Questions about Eric Hansen

Who is Erik Hansen?

Erik Hansen is an award winning Canadian chef who won the gold medal at the 49th Concours International des Jeunes Chefs Rôtisseurs world championship in Istanbul in April 2026. He was born in Irvine, California, but grew up in Calgary, Alberta. He is a graduate of the Southern Alberta Institute of Technology's Culinary Arts program. His career includes professional kitchen experience in Canada and Europe.

What did Erik Hansen win in 2026?

In 2026, Erik Hansen won the gold medal at the 49th Concours International des Jeunes Chefs Rôtisseurs in Istanbul. He received the Arthur Bolli Memorial Trophy and the Wüsthof Kitchen Quality Award. His prizes included a five week advanced culinary course at Le Cordon Bleu in Paris. He also received an executive chef attaché case with a complete set of professional Wusthof knives.

What was the format of the cooking competition he won?

The competition was a black box format. Competitors knew only one ingredient in advance, a rack of lamb and lamb shoulder. Upon arrival, they were given other mandatory ingredients, including eggplant, artichoke, macadamia nuts, and bluefish. They had 30 minutes to plan a three course menu and 3.5 hours to cook it, with judges scoring taste, presentation, originality, and kitchen technique.

Where did Erik Hansen train as a chef?

Erik Hansen began his formal culinary training in the high school program at Ernest Manning High School in Calgary. He then earned a Diploma in Culinary Arts with Honours from the Southern Alberta Institute of Technology in May 2024. He gained further experience through professional work in Canada and stages in Europe. This included a stage at a Michelin restaurant in Denmark.

Where is Erik Hansen from in Canada?

Erik Hansen is from Calgary, Alberta. He grew up there after moving from his birthplace in Irvine, California. He completed his high school and post secondary culinary education in Calgary. He won the Canadian national culinary competition while working at Alloy Dining, a restaurant in Calgary.

How did Erik Hansen qualify for the world championship?

Erik Hansen qualified for the world championship by winning the Canadian National Jeunes Chefs Rôtisseurs competition in Calgary, Alberta. This national event was the selection process to choose a single chef to represent Canada at the international final. The international event was the 49th Annual Concours International des Jeunes Chefs Rôtisseurs held in Istanbul, Türkiye. To be eligible, competitors had to be under the age of 27 as of September 1, 2026.

Sources and further reading

• Eric Hansen (Wikipedia)
• Erik Hansen Takes Gold Medal at 2026 International Young ... (myvancity.ca)
• Calgary Chef Takes Gold in Istanbul (savourcalgary.ca)

Checked by the Novello Desserts desk. Last updated 2026-10-27.