Chef Jason Sawision Triumphs with Bronze at Canadian Culinary Championship

Jason Sawision, chef-owner of Stofa Restaurant in Ottawa, captured the bronze medal at the Canadian Culinary Championship held on January 30-31, 2023. This achievement adds to his impressive collection of culinary accolades, which includes a gold medal from the regional qualifier in September 2025. Sawision’s culinary journey is marked by notable successes, including his role as sous-chef for Marc Lepine at Atelier, where they won the championship in both 2012 and 2016.

Stofa, located on Wellington Street West, has become a fine-dining destination, and Sawision’s recent win further elevates its reputation. “They’ve asked me, so I do it,” he remarked, reflecting on his participation in competitions. For him, these events provide a refreshing break from the daily routine of running a restaurant.

Competition Highlights and Culinary Philosophy

The Canadian Culinary Championship is designed to showcase individual creativity among chefs. Sawision explained, “In this competition, the food really speaks to who the chef is.” Unlike traditional competitions that may adhere to strict guidelines, this event allows chefs to express their personal culinary styles, resulting in a diverse array of dishes.

One dish that particularly stood out was Sawision’s seafood creation, which began as a scallop dish and evolved to incorporate shrimp. He noted, “We thought about dishes that had interesting flavours and textures, and then we expanded on the dish.” The key component, mango salsa, was refined to achieve the perfect balance of flavors, ultimately binding the dish together. This innovative approach reflects his commitment to quality and creativity.

When asked if this dish would make it onto Stofa’s menu, he expressed enthusiasm, saying, “It would be a nice feature on the menu.” However, he acknowledged the need for a debrief following the intense competition, which he described as both mentally and physically taxing.

The Competitive Atmosphere and Future Aspirations

The competition featured nine other talented chefs, and Sawision noted a positive atmosphere among the participants. “It almost feels like we’re not competing against each other,” he said. The camaraderie among chefs reflects a shift towards a more community-oriented culinary scene, where collaboration takes precedence over rivalry.

Despite the challenges, Sawision indicated a willingness to compete again, saying, “It’s a tremendous amount of work, but I might give it another shot.” He also expressed support for the potential arrival of Michelin Guide inspectors in Ottawa, emphasizing the benefits such recognition could bring to the city. “If they can get that to Ottawa, that would be great,” he affirmed, highlighting the impact on tourism and culinary standards.

As Sawision continues to navigate the culinary landscape, his recent success at the Canadian Culinary Championship reinforces his status as a leading figure in Ottawa’s dining scene. With a focus on innovation and community, he is well-positioned to inspire both patrons and fellow chefs alike.