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 Coulson Armstrong

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

Growing up on a farm, I have early memories of vegetables and meals built for substance made after long days of working the fields. Food as a lifestyle didn’t kick in until my early twenties, I was traveling through Europe and landed in Paris for the first time. Eating a warm baguette with escargot in garlic and parsley butter at a local market completely changed my idea of food. It was simple but so deeply flavorful – a moment that made me realize I wanted to cook for the rest of my life.

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?

My versatility. I’ve cooked across so many cuisines and cultures, building a deep library of techniques and flavours, and the trust in the things I’ve felt and seen. That, and the ability to adapt it in creative ways, is what I brought to Top Chef Canada as my biggest advantage.

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?

Maybe not my biggest mistake, but one that stands out, is: early on in my career, I burned a pot of mushrooms because I wasn’t paying attention, and the cook beside me just let it happen. It taught me that kitchens shouldn’t be about ego. They should be about teamwork. Now, as a leader, I make sure my team knows we all make mistakes, but we look out for each other and learn from them together.

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

Cleanliness, and the high standard we set in our kitchens. My rule: every time you sweep the floor, you clean the dustpan. That dustpan will stay looking new for three years. It’s a small habit that shows pride in your workspace and that kind of care translates directly into the food.

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.

Pan-Seared Salmon with Green Chermoula, Tahini & Charred Shishitos

Yield: 4 portions | Prep: 30 min | Cook: 10 min

Ingredients

• 4 x 150g salmon portions, skin removed
• 15mL olive oil
• Kosher salt
• Lemon juice

Green Chermoula-Tahini Base

• 200g green tomato, chopped
• 100g green bell pepper
• 50g jalapeño or serrano chili (adjust heat)
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp turmeric
• 100mL olive oil
• 15g flat-leaf parsley leaves
• 15g cilantro leaves and stems
• 1 tbsp lemon juice
• 50g tahini
• 10mL white wine vinegar
• Salt to taste

Charred Shishito & Fermented Green Tomato Garnish

• 200g shishito peppers
• 60g fermented green tomato, finely chopped (or green tomato pickle)
• 15mL olive oil
• Pinch of flaky salt

Method1. Make the Green Chermoula Base

1. Char green tomato and bell pepper.
2. Blend with jalapeño, garlic, cumin, coriander, smoked paprika, turmeric, parsley, cilantro, lemon juice, and olive oil until smooth.
3. Season, then fold in tahini and vinegar. Adjust consistency with water if needed.

2. Prepare the Salmon

1. Pat salmon dry, season with salt.
2. Heat olive oil in a nonstick pan over medium-high heat.
3. Sear salmon 2–3 min per side until golden, then rest 2 min for medium-rare centers.
4. Break into large chunks.

3. Char the Shishitos

1. Toss shishitos in oil and sear in a hot dry pan until blistered.
2. Season with flaky salt.

4. Assemble

1. Spoon green chermoula-tahini onto plates.
2. Arrange salmon chunks on top.
3. Scatter charred shishitos.
4. Garnish with fermented green tomato, olive oil, and lemon.