This content is made possible by our sponsors. Learn more about our OBJ360 content studio here.

Bringing France to Ottawa: Chef Yannick Anton recognized for contributions to the capital food scene

Le Cordon Bleu chef instructor awarded prestigious honor by the French Ministry after a lifetime of culinary passion

Chef Yannick Anton of the Cordon Bleu
Chef Yannick Anton

At the age of 14 in Nice, France, Yannick Anton was asked to choose a path for his career.

After a few cooking classes in school, and seeing his grandfather cook, Yannick knew that there was the same passion inside him. “From a very young age, I knew I wanted to be a chef,” Yannick recalls with a smile. “Cooking has always been a joy for me, a way to bring pleasure to others through food.” From there, he entered the culinary world and has never looked back.  

Chef Yannick learned the value of discipline early in his career while working under Chef Michel Devillers at Les Dents de la Mer, in his hometown. This experience inspired him to pursue a serious career in the culinary world, determined to make a significant impact. What followed was perfecting advanced culinary techniques under renowned Chef Christian Willer at La Palm D’Or, a 2 Michelin-starred restaurant in Cannes. 

A new chapter in Canada 

Eager to broaden his horizons, Chef Yannick was encouraged by friends in the industry to move to Canada. Leaving the Mediterranean Sea behind, he embarked on a new adventure. After spending a few years working in Montreal and the United States, one of Chef Yannick’s mentors invited him to join the opening team of Le Baccara at Casino Lac-Leamy in Ottawa under executive chef Philippe Wettel.  

It was love at first sight! In Ottawa, Chef Yannick discovered a vibrant culinary community that mirrored his own passion for excellence. His journey continued at the Westin Hotel and at Canada’s Department of Foreign Affairs and International Trade, where he had the honour of preparing state dinners for world leaders like former US President, George Bush and Hu Jintao, former President of People’s Republic of China.

In 2006, Chef Yannick joined Signatures Restaurant by Le Cordon Bleu as executive chef. Under his leadership, Signatures quickly became an iconic gastronomic destination in Ottawa. The highly acclaimed restaurant has hosted numerous distinguished guests and has provided invaluable mentorship to students on campus at Le Cordon Bleu Ottawa Culinary Arts Institute.  

Growing the next generation of chefs 

During the pandemic, Chef Yannick transitioned to being a beloved cuisine chef instructor at the institute. As an educator, Yannick brings the same level of dedication and detail that defined his early career. “My goal is to transform the students into someone I would want to hire,” he explains. 

Under his leadership, Le Cordon Bleu Ottawa has thrived, earning the title of North America’s best culinary school for two consecutive years, 2022 and 2023, and aiming for a third this year. 

Recognized excellence: Chevalier de l’Ordre du Mérite Agricole 

Recognition of Yannick’s contributions to the culinary arts came in the form of the Chevalier de l’Ordre du Mérite Agricole, one of the highest culinary honours awarded by the French Ministry of Agriculture. This prestigious honour recognizes Chef Yannick’s exceptional contributions to promoting French culture and arts in Canada, especially in Ottawa “It was quite a surprise,” he recalls of the moment he received the email from the embassy. “I am deeply grateful to the French embassy and Ambassador Michel Mirallet for this honour.”

Chef Yannick

A journey of passion and lifelong learning

As Chef Yannick now serves as a mentor himself, he never forgets the people who taught him and believed in him. “I pay huge respect and gratitude to all the chefs who crossed my path, this award is a testament to them as well,” he says.

As Chef Yannick Anton continues to inspire and mentor the next generation of chefs, his journey from a young chef in Nice with a dream to a celebrated chef and educator in Ottawa is a testament to the power of passion and dedication to learning. “Never stop learning – that’s how you grow,” he states.  

Looking back on his younger self, Chef Yannick Anton feels confident that he chose the right path and that all his hard work developed into something meaningful—spreading love and joy on a plate and passing knowledge to the next generation.

For more information about Le Cordon Bleu Ottawa and its programs, please visit

To vote for Le Cordon Bleu Ottawa as Best Culinary Institution in North America for 2024, visit

Le Cordon Bleu programs can be up to 100 per cent funded by Canada Ontario Job Grants. Learn more at