Culture & Entertainment
5 Top Chef Canada Contestants Share Their Best Advice For Female Chefs
Photos courtesy Flavour Network
Culture & Entertainment
5 Top Chef Canada Contestants Share Their Best Advice For Female Chefs
A new season of Top Chef Canada calls for a fresh crop of celebrated Canadian chefs.
We sat down with season 12’s female chefs from across Canada to get the scoop on the best underrated kitchen tools, their favourite dishes, and the very-real advice they’d give to young women entering the field.
To see these chefs (and five other superstars) cook their hearts out, tune into the new season of Top Chef Canada on Tuesday, October 14 at 10 p.m. ET/PT on the Flavour Network.
Charlotte Langley
Chef & Owner of Nice Cans, Prince Edward County, Ont.
Photo courtesy Flavour Network
What advice would you give to a young female chef?
Trust your gut, stand tall, and take up space. You don’t have to be the loudest voice in the room—just the most grounded. Learn every station, lift others as you rise, and don’t let anyone dim your confidence. The best leaders are the ones who listen, teach, and make space for joy in the chaos. Oh, and never underestimate the value of good shoes and better boundaries.
What’s one tool or appliance in the kitchen that isn’t a must-have but that you absolutely love?
A small offset spatula—it’s a humble tool, but it’s an extension of my hand. I use it for everything: flipping delicate fish, spreading sauces, plating with precision. It’s a little reminder that finesse doesn’t come from fancy gadgets—it comes from touch, patience, and intention.
Your favourite dish you’ve ever made?
It has to be my corn and bean succotash with MSC-certified pickerel. It’s bright, buttery, and deeply rooted in Canadian ingredients—fresh corn, peaches, beans, and lake fish. It tastes like summer by the water: simple, beautiful, and full of integrity. Every bite tells a story of where I’m from and what I believe in—that sustainable, locally sourced food can be downright irresistible.
Read more: Meet The Effortlessly Cool Canadian Lipstick Rooted In Sustainability
Shai-Ann Tyson
Executive Chef at The Balmy Beach Club, Toronto
Photo courtesy Flavour Network
What inspired you to become a chef?
I’ve always been drawn to how food can connect people and tell a story. Growing up in a household full of family members who used food as their love language, I learned early on that cooking was more than just a skill—it was a way to show care and creativity. Over time, it became my outlet to express emotion, culture, and imagination all on one plate.
How would you describe your cooking style in three words?
Creative, soulful, and bold.
What’s your favourite dish you’ve ever made?
Trini doubles. It’s a dish that’s full of culture, flavour, and history. It reminds me of home, community, and the beauty of simple ingredients coming together perfectly.
Holly Holt
In-house chef for Yellowhead Tribal Council & owner of She Cooks Inc., Edmonton, Alta.
Photo courtesy Flavour Network
How would you describe your cooking style in three words?
Nourishing. Loving. Flavourful.
What advice would you give to a young female chef?
Don't feel obligated to try to 'fit in with the bros.' I spent years of my career accumulating unhealthy habits to try to fit into a mold that wasn't mine. Women are the backbones and the hearts of kitchens across the world. Femininity is powerful. The most organized and well run kitchens I have ever seen are run by women. Don't let anyone ever try to put out that fire of yours.
Your favourite dish you’ve ever made?
Moose flank steak tacos with chimichurri. I love Mexican flavours and could happily eat tacos every day. My brother is a hunter and lean Moose meat goes beautifully with a nice, flavourful chimichurri.
Katy Cheung
Sous Chef at Burdock & Co., Vancouver, B.C.
Photo courtesy Flavour Network
How would you describe your cooking style in three words?
My friends describe it as, “new wave, vibrant, and comforting.”
What’s one tool or appliance in the kitchen that isn’t a must have but that you absolutely love?
Spoons are obviously a must-have. But there’s a brand of spoons called ‘Gestura’ that I love because the design is great and it’s really a spoon that does it all. I can’t live without it!
Your favourite dish you’ve ever made?
Most recently, it’s been my Cantonese curry beef brisket. It’s a perfect expression of the flavours and dishes I grew up on but with my own touch. However, I made the mistake of not having enough rice to sell with it at a pop-up, so lots of people were upset—bad Asian move!
Tracy Little
Chef & Proprietor of Sauvage, Canmore, Alta.
Photo courtesy Flavour Network
What advice would you give to a young female chef?
Be strong. The unconscious bias is a daily struggle, even with guests. Always think of it as a teachable moment when the guest tells the server, "tell the chef that HE did a good job." When you want to give up, don't—it gets so good.
What’s one tool or appliance in the kitchen that isn’t a must have but that you absolutely love?
The ISI gun—whether you're infusing flavours, gas, or using it for precise temperature control, it’s an incredible tool.
Your favourite dish you’ve ever made?
My favourite dish I have ever made was probably a venison stew that tasted the way my father’s did when we were growing up. It might sound strange in its simplicity, but there is something incredibly beautiful about how our parents cooked. Their techniques were passed down for generations compared to our classic French training, for example.
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