Mark Andrews, development chef at Bartlett Mitchell came second at the Garland Canada International Chef Challenge earlier this month.
The competition, organised as part of the Prince Edward Island International Shellfish Festival, consisted of a head-to-head elimination cooking challenge between 12 chefs from Canada, the US, UK and France.
Each chef was given 45 minutes to prepare a shellfish dish using the island's produce and seafood as the main ingredient.
Andrew produced three different shellfish main courses over the three rounds. The first had an Asian influence using lobster prepared in a butter poach, soba noodles dressed with crab, finished with a mussel, soy and ginger dressing.
His second course was poached lobster with a crumbed mussel and almost burnt cream, slow-cooked hens egg, and a lobster, crab and saffron jus.
For the final, Andrews prepared a different take on breakfast, comprising of maple glazed bacon, French toast with crab and chive, butter poached lobster and a clam and tomato ketchup.
Dishes were assessed by a panel of judges, including Canadian celebrity chef Lynn Crawford, with the final two battling it out in a cook-off in front of a live audience.
Andrews finished overall runner-up, losing out to Andrew McLeod, from Bolete Restaurant in St Catharine's, Ontario, who took home the $10,000 prize.
Pete Redman, chef director, Bartlett Mitchell, said: "Everyone is extremely proud of what Mark achieved in Canada. The whole senior team and lots of chefs were glued to their computers, watching Mark compete in the final on the Sunday night via a live stream.
"He did everyone at Bartlett Mitchell proud and really set an example for our chefs - showing them all what you can achieve if you willing to put yourself out there and give it all you've got".
The annual competition is managed by the Culinary Institute of Canada.
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