Keith Pears

The Climb

Keith Pears trained at VCC Culinary School before starting in the kitchen as a dishwasher at The Teahouse, a first step that put him at the base of service and gave him an early read on how a kitchen functions under pressure. From there, he moved through various positions at Sequoia Group, advancing from dishwasher to prep to plating dishes, with each move adding another layer of pace, precision, and accountability. The progression was built in stages, through repetition and the daily requirement that service land cleanly. At Watermark at Kits Beach, Pears continued that progression, becoming Junior Sous Chef and later Executive Sous Chef from 2006. The shift in title also marked a shift in scope: from carrying out station work to helping shape the flow of the kitchen as a whole. Over time, his work expanded beyond a single line or dining room, and today his portfolio reflects that breadth. He is chef of Pears Restaurant and Executive Chef of Delta Burnaby Hotel and EBO Restaurant, roles that combine hands-on cooking with the coordination required behind it.

Today

Pears now serves as Corporate Executive Chef at Accencis Group, a role centered on kitchen leadership across multiple concepts. He is also Corporate Executive Chef for Glass Kitchen and Pears Restaurant in Markham, while continuing to work as chef at Pears Restaurant and as Executive Chef at W Toronto Hotel in Toronto. The range of those positions points to a chef working across management, menu execution, and day-to-day presence in service. His cooking includes named dishes associated with him, among them the Char Siu Short Rib Benedict, offered only for brunch at Pears Restaurant. The service window matters: it places the dish in a defined part of the day and gives it a fixed place in the rhythm of the room.

Signature

Keith's signature dishes include Char Siu Short Rib Benedict and Almond hummus recipe with olive tapenade. Together, they point to a kitchen hand that works between richness and contrast, with attention to garnish, texture, and the final balance of the plate. They read as dishes built for comfort, but with enough structure to show the work behind them.

In Their Words “I love working with Australian lamb.”

Recognition

Keith Pears won Chopped Canada, a recognition that speaks to speed, judgment, and control under pressure. The line fits the result: a career shaped by collaboration, discipline, and performance when the clock is running.