Seasoned Stars: We Chatted With The Foodies Competing In Top Chef Canada Season 12

Top Chef Canada is back—and so are the chefs. Ahead of Season 12 (premieres October 14 on Flavour Network), we’re rolling out a fall Q&A series with the competing cooks who’ll be battling it out this season. Each chef will share one can’t-miss recipe or answer a single sharp kitchen question so you can steal their best tricks and taste a bit of what’s to come. Tune in for insider tips, autumn-ready dishes, and plenty of culinary bravado. —Noa Nichol

Chef Charlotte Langley

What single moment — a dish tasted, a kitchen experience, or a failure — pushed you to become a chef, and how did it change you?

Early in my career, I was the only woman in a kitchen full of men — except for the pastry chef. I knew my place wasn’t in pastry, it was on the hot line. I fought hard to earn that space, and that experience toughened me up. It showed me how to thrive in tough environments while building resilience, grit, and leadership. It wasn’t just about cooking food, it was about proving that I could lead from the front, shoulder to shoulder with anyone. That moment shaped me into the strong, confident chef and leader I am today.

As a contestant vying for the Top Chef Canada title, what do you think sets you apart from the other chefs, and how will you translate that strength into a winning strategy in the competition?

What sets me apart is that I’m not just cooking for myself — I’m cooking to spotlight Canadian food in a new way. I’ve dedicated my career to sourcing and championing Canadian products, whether it’s seafood, produce, or value-added goods, and proving they can be every bit as world-class and craveable as anything imported. On the show, my strategy is to put bold flavors forward while showcasing what we can grow, catch, and build here. Every dish is an invitation for Canadians to feel pride in what comes from our land and waters, and for the rest of the world to see how deliciously innovative our food system can be.

Tell me about the biggest mistake you’ve made in the kitchen that actually altered your cooking forever — what did you learn and how do you cook differently now?

When I first became an executive chef (I was fresh out of culinary school and 21), I thought leadership meant one-size-fits-all management. I blanket-managed my team, expecting everyone to learn, react, and perform the same way I did. I quickly learned that every cook, every team member, has different needs, learning styles, and motivations. That mistake humbled me and transformed how I lead — with empathy, adaptability, and clarity. Now I build kitchens where excellence and care co-exist, where every plate reflects not just my standards but the collective heart of a team working together.

What’s one stubborn belief or non-negotiable you hold about food (technique, ingredient, or hospitality) that would surprise most diners?

I believe that cooking with your whole heart is non-negotiable. The magic of a chef is in their hands — we all touch, see, and hold ingredients differently, and that translates into flavor. For me, food must always carry joy and honesty. Whether I’m working with a humble sardine or an indulgent lobster, the goal is the same: put all of yourself into the dish, because that’s the difference between food that feeds you and food that moves you.

Please share a special recipe: one signature dish you love to make (restaurant or home), with step-by-step instructions and any pro tips or shortcuts to get it exactly right.

Corn & Bean Succotash with MSC Pickerel

Yield: 4 mains • Time: ~40 minutes (plus 15 min dry-brine)

• Ingredients
• Pickerel
• 600 g MSC-certified pickerel (walleye), skin-on, 4 portions
• 6 g kosher salt (≈1% fish weight) + black pepper
• Zest of ½ lemon
• 1 tbsp neutral oil (canola/grapeseed)
• 1 tbsp butter (or olive oil)
• 1 garlic clove, lightly crushed
• 2 thyme sprigs (optional)
• Lemon wedges, to finish

Succotash

• 2 cups fresh corn kernels (from ~3 ears)
• 1 cup cooked large white beans (lima/butter beans), drained
• 1 cup green beans, trimmed & cut on bias
• 1 cup sugar snap peas, trimmed (optional but pictured vibe)
• 1 ripe peach, sliced into wedges (or nectarine)
• 8–10 cherry tomatoes, halved (some lightly charred)
• 1 small shallot, finely diced
• 1 small garlic clove, minced
• 2 tbsp butter or olive oil
• 1 tbsp cider or white wine vinegar
• 1 tsp maple syrup (balance)
• Sea salt & black pepper

Charred Pepper–Tomato Coulis (the orange base)

• 1 orange or red bell pepper
• 1 medium tomato
• 3 tbsp extra-virgin olive oil
• 1–2 tsp sherry or red wine vinegar
• Pinch sea salt + splash water to adjust
• Garnish (optional but on-brand)
• Nasturtium flowers/leaves, marigold petals, tender herbs (chive, dill) — unsprayed/food-safe

Method

• Light dry-brine the fish (15 min).
• Pat pickerel dry. Score skin shallowly 3–4 times. Season flesh side with 6 g salt (≈1%), pepper, and lemon zest. Refrigerate, uncovered, 15 minutes to firm and dry the skin.
• Make the coulis (can be made 2-3 days ahead).
• Broil or torch the pepper and tomato until charred; steam under a bowl 5 minutes. Peel/seed, then blend smooth with olive oil, vinegar, and salt. Loosen with a splash of water to a spoonable nappe. Hold warm.
• Blanch the greens.
• Boil salted water. Blanch green beans (2–3 min) and snap peas (1–2 min) just until crisp-tender; shock in ice water, drain well.
• Build the succotash.
• In a wide sauté pan over medium heat, add butter/oil. Sweat shallot and garlic for 1 minute. Add corn; cook 3–4 minutes until sweet and lightly golden. Add white beans, blanched green beans, snap peas, cherry tomatoes (char a few cut-side down if you like), and peach wedges. Warm through 2–3 minutes. Season with salt/pepper, then finish with vinegar and a touch of maple for balance. Keep vegetables bright and crisp.
• Crisp the pickerel skin.
• Heat a nonstick or seasoned steel pan over medium-high with neutral oil. Wipe fish skin dry; place skin-side down, pressing gently for 20–30 seconds to prevent curl. Reduce to medium and cook ~3–4 minutes until 80–90% done and the skin is glassy-crisp. Flip, add butter, garlic, and thyme; baste 30–60 seconds.
• Target core 50–52 °C for medium; cook to preference (63 °C for well-done).
• Plate.
• Spoon a ribbon of pepper–tomato coulis. Mound succotash. Top with pickerel (skin up). Finish with lemon juice, a drizzle of EVOO, flaky salt, and edible flowers/herbs.