Meet our Panelists
For more than 15 years, Air Canada has set out in search of Canada’s Best New Restaurants. It all starts with our national panel of food experts, who nominate recently opened restaurants in their regions that they feel are worthy of notice. Based on their recommendations, we send one writer to dine anonymously on a month-long eating marathon in search of the top 30 openings from coast to coast. The restaurants on the longlist are contenders for the annual Top 10 ranking of Canada’s Best New Restaurants – these are places that stand out for the quality of the food, level of service and original contribution to the Canadian culinary landscape.
Mary Bailey is the publisher of Edmonton’s The Tomato food & drink, a Gold Medal Plates judge, wine instructor and bubbles lover.
Trained pastry chef, culinary instructor and food critic Lesley Chesterman has been reviewing restaurants for the Montreal Gazette for almost two decades, and is a contributor to Radio-Canada’s Médium large.
Dan Clapson covers Alberta restaurants for The Globe & Mail and EatNorth.com, and regularly appears on Cityline, CTV Morning Live Vancouver and Global Calgary.
John Gilchrist is a restaurant reviewer for the Calgary Herald and for CBC Radio, and is the author of 11 guides to dining in Calgary and the Bow Valley.
Associate editor at Ricardo, the nationally distributed cooking magazine, Ian Harrison is also the founding editor of Eater Montreal.
As Air Canada’s Culinary Partner, David Hawksworth, chef/owner of Vancouver’s Hawksworth and Nightingale restaurants, has created signature dishes exclusively for Air Canada flights in International Business Class and Maple Leaf Lounges.
Former EatHalifax blogger Kathy Jollimore is a co-founder of Wild Card Creative, specializing in recipe development, prop styling, food styling, food photography and food writing.
Based in the Ottawa area, Pierre Jury covers trends in food and politics for the daily newspaper Le Droit.
Bartley Kives has covered politics, music, food, the environment and outdoor recreation for CBC Manitoba and the Winnipeg Free Press, has contributed to The Guardian and is the author of three books, most recently Stuck in the Middle 2: Defining Views of Manitoba.
The chef behind Calgary’s Model Milk and Pigeonhole, Justin Leboe has finished three times among the top three Canada’s Best New Restaurants.
Andrew Morrison is the editor and publisher of Vancouver’s Scout Magazine and co-author of Vancouver Cooks 2, The Sobo Cookbook and Araxi, Roots to Shoots: Farm Fresh Recipes.
Edmonton journalist and author Omar Mouallem’s writing on food, culture, business and politics has appeared on NewYorker.com and in Rolling Stone, The Guardian and Wired.
A restaurant critic for The Globe & Mail and Toronto Life for over a decade, Toronto-based journalist Chris Nuttall-Smith is a host of Top Chef Canada.
The founder of Edible Canada, British Columbia-based chef and entrepreneur Eric Pateman showcases the country’s culinary artisans on an international stage.
As Air Canada’s Sommelier, Véronique Rivest, owner of Soif wine bar in Gatineau, Quebec, has selected wines from across the world exclusively for Air Canada’s International Business Class.
Amy Rosen is a James Beard-nominated, award-winning freelance journalist. Her latest cookbook, Toronto Eats, is a bestseller, and she’s also the owner of Rosen’s Cinnamon Buns in Toronto.
Based in the Okanagan, Shelora Sheldan writes about food, travel and design for several B.C. publications, including Eat Magazine.
Prince Edward Island’s culinary ambassador, chef Michael Smith is a Food Network host, cookbook author and nutritional activist, and the restaurateur behind FireWorks at the Inn at Bay Fortune.
Now based in Berlin, Arlene Stein is the founder of the Terroir Symposium, an annual conference of the Canadian hospitality industry.
Vikram Vij, co-owner of Vij’s, Rangoli and My Shanti by Vikram Vij, is a certified sommelier, the author of Vij: A Chef’s One–Way Ticket to Canada with Indian Spices in His Suitcase and the co-author of three Vij’s cookbooks. He developed on-board meals for Air Canada flights to India.