2024 PICAchef graduate Tengis Battur is heading to Milan after winning the Canadian regional final of the S.Pellegrino Young Chef Academy Competition 2026–27.
We're always proud to see our graduates making their mark in the culinary world, and the recent success of Tengis Battur, a 2024 alumnus of the Pacific Institute of Culinary Arts (PICAchef), is certainly worth celebrating.
Currently cooking at Vancouver's Five Sails restaurant, Battur took top honours at the Canadian regional final in Toronto on October 28, beating nine other talented young chefs. His win earns him a place at the international Grand Finale in Milan in 2027.
A Taste of Mongolia
Battur's winning dish, Steppe Into Spring, was inspired by his Mongolian heritage and the country's tradition of hospitality.
The ambitious presentation brought together traditional ingredients and contemporary cooking techniques, featuring crispy lamb tenderloin khushuur with spring onion purée, charcoal-grilled lamb heart and tongue with ramp and nettle chimichurri, and roasted lamb saddle with bone marrow soubise and wild cherry reduction.
He also reimagined suutei tsai, traditional Mongolian milk tea, using roasted bone broth, chive oil, and borts (wind-dried lamb).
It was a deeply personal dish, reflecting both where he comes from and the chef he's becoming.
Six Months of Hard Work
Behind the winning presentation were months of preparation. Battur spent two months developing the concept, followed by another four and a half months practising and refining every detail.
His family in Mongolia helped source traditional ingredients, his father gathered wild cherries, and a friend even made custom plates for the competition. Back in Vancouver, Battur worked with local butchers to source the lamb cuts he needed.
"For a long time, I didn't know what I was passionate about. Then I found the kitchen," Battur shared following his win.
Mentorship Makes a Difference
For the past two and a half years, Battur has worked alongside Chef Alex Kim at Five Sails. Kim, the 2025 Canadian Culinary Champion, served as his competition mentor and will continue guiding him as he prepares for Milan.
It's a relationship that highlights how much chefs continue to learn from one another throughout their careers, long after culinary school.
From PICAchef to Milan
As a 2024 PICAchef graduate, Battur joins our growing community of alumni building careers in professional kitchens across Canada and beyond.
At our Vancouver culinary school on Granville Island, we focus on developing strong fundamentals through hands-on training and guidance from experienced chef instructors. Our Professional Culinary Arts Diploma Program gives aspiring chefs that foundation, but where they take those skills is entirely their own story.
Battur has certainly made his personal journey part of his cooking, combining his Mongolian roots with the techniques and experience he's developed in Vancouver's restaurant industry.
Next year, he'll represent Canada against 14 other regional winners at the S.Pellegrino Young Chef Academy Grand Finale in Milan.
Congratulations, Tengis! Everyone at PICAchef is proud of your achievement, and we'll be cheering you on in Milan.
