Alex Kim’s Culinary Triumph: How Glowbal’s Star Chef Claimed Gold @ The 2025 Canadian Culinary Championships

Chef Alex Kim has officially secured his place among Canada’s culinary greats, taking home gold at the 2025 Canadian Culinary Championships in Ottawa. As the Culinary Director of Five Sails, part of Vancouver’s Glowbal Restaurant Group, Kim’s victory marks another milestone in his impressive career—one that began with his Korean roots and childhood memories of cooking alongside his grandmother.

In this exclusive Q&A, Chef Kim shares what it took to earn the top spot, the inspiration behind his award-winning dish, and what this win means for Glowbal, Five Sails, and Canada’s vibrant culinary community. —Noa Nichol

Q: Can you describe the moment you were announced as the 2025 Canadian Culinary Champion? What emotions were running through your mind?  

I was overwhelmed with a mix of emotions. At first, I could not believe that I became the new Culinary Champion, Then, a wave of joy and pride washed over me. All those months of preparation, the long nights perfecting my dish and so many hours mastering my cooking skills for the black box competition had paid off

Q: Your winning dish—Haida Gwaii Sablefish Loin & Cortes Island Scallop Terrine—was a standout. What inspired this creation, and how did you refine it for the national competitions 

My dish was inspired by sustainable, fresh, and local ingredients of British Columbia, Pacific Northwest region. I spent about six months developing the dish, focusing not only on flavour and texture but also on creating something meaningful that connects with my Korean heritage. To refine my dish for the CCC, I spent lots of time perfecting the texture of each element on my regional dish so I could better showcase British Columbia’s seafood and fresh produce on a national level.

Q: The Canadian Culinary Championship includes challenges like the Mystery Wine Pairing and Black Box competition. Which event was the most challenging for you, and how did you approach it?

Mystery wine pairing was the most challenging for me. Chefs have limited time to analyze, plan, shop and cook with the budget of $700 to create a dish for 300 guest service after tasting the mystery wine only the night before. Also due to the versatility that “the wine” would pair with a wide range of cuisines, so I had to be very adaptable and make sure my dish pairs the best with the wine.

Q:   You credited your Sous Chef, Jitin Kapoor, and your Glowbal and Five Sails teams for their support. How did teamwork play a role in your success?

Jitin and I were relying on each other every single second specially when we were under pressure, physically exhausted and nervous. We trusted each other and tried our best to stay positive throughout the competition. 

Q: Your Korean heritage and cooking alongside your grandmother were formative experiences. How do these early influences shape your approach to fine dining today 

One of the things my grandmother taught me was how to respect traditional cooking methods (fermenting, preserving, charcoal grilling, sun drying) and I have worked under many talented chefs who taught me modern techniques (sous vide, utilizing cryovac, molecular gastronomy). With these influences and experiences, I can embrace both traditional and modern techniques to create unique fine dining dishes.

Q: You’re the fifth BC-based chef to win this prestigious competition. What is it about BC’s culinary culture that continues to produce top chefs?

Our province’s abundance of sustainable fresh and local  ingredients from both land and sea provides chefs with exceptional raw materials to work with.  We also embrace multicultural influences in food which inspire chefs to collaborate local ingredients with global flavours creating innovative and unique dishes. 

Q: From working in luxury hotels in Alberta to leading the kitchen at Five Sails, what key lessons have shaped your culinary philosophy along the way?

it’s all about the team development when it comes to achieving culinary excellence, also emphasizing on local seasonal ingredients is a key lesson.

Q: Since joining Glowbal Restaurant Group, how has the experience shaped your growth as a chef, and what excites you most about the future of Five Sails?

Since joining glowbal group, my experience has been transformative. Working with a diverse team has expanded my culinary horizons and honed my skills.I’m particularly excited about our focus on collaborations with local farms and fisheries

Looking ahead, I’m thrilled about mentoring the next generation of chefs and further developing our sustainable practices.

Q: You highlighted BC’s incredible local seafood in your winning dish. What are some of your favorite Canadian ingredients to work with, and why?

I’d always love to work with any type of local seafood. Otherwise, I love local root vegetables like sunchokes, celeriac, beetroots, they have amazing flavours and I can apply many different cooking techniques for textures.

Q: After achieving this incredible milestone, what’s next for you? Any future projects, menu innovations, or aspirations you’re excited about?

I’m thrilled to work with my team members who are passionate about competing, I want to share my experience and help them develop for future events.