Keith Pears

Background

About Keith Pears

Keith Pears is the Corporate Executive Chef at Accencis Group and leader of the National team representing Canada at the next Bocuse d’Or Finals. Hailing from Vancouver and born into a family of chefs, Keith was destined to become immersed in the culinary field from a young age. After enrolling in culinary school at the age of 19, Keith quickly developed his skills in the kitchen and worked his way up the ranks throughout the years to master his craft. In 2017, he moved to Toronto to take on the title of Executive Chef at Delta’s flagship hotel, Delta Toronto. There, Keith played an instrumental role in shaping the hotel’s culinary excellence through his limitless creativity before opening Toronto’s first W Hotel in the prestigious Yorkville neighborhood, and recently being appointed Corporate Executive Chef at Accencis Group. Keith is no stranger to competition, and he has the resume to prove it. He’s competed in renowned culinary events like Best of the West, Gold Metal Plates, Bocuse d’Or National Selection, Garland International Shellfish Chef Challenge, and more. His most notable achievements include winning B.C. Chef of the Year, Food Network’s Chopped Canada, Canada’s Great Kitchen Party in Toronto and most recently, the National selection for the Bocuse d'Or competition. With more than 15 years of industry experience, Keith delivers memorable culinary experiences paired with a high level of cuisine. When he is not lined up at the farmers market for fresh ingredients, you can find Keith hunting for the freshest sneaker drop to add to his collection. He enjoys listening to all things Drake and supporting his favourite basketball team, the Toronto Raptors. He finds joy in exploring and often eats his way through Toronto’s new hot spots and local dives for inspiration. Once a part-time pop star turned chef, Keith’s goal in the kitchen is to be better than yesterday, hence his personal motto, “Strive for Pearfection.”