Two pizza chefs in Canada rank among the top 100 best in the world, according to the 2026 list of the Best Pizza Awards.<\/p>\n
\u201cThe Best Pizza Awards is not just another ranking. It\u2019s the only accreditation platform that stays true to culinary standards, free from commercial agendas,\u201d explains the awards site. \u201cOur mission? To break down barriers in the pizza world and spotlight authentic craftsmanship, bold innovation, and diverse voices that are shaping the future of this iconic dish.\u201d<\/p>\n
The list is determined by a panel of expert voters selected by the Best Chef Awards platform through an approved application or direct nomination by the Best Chef Awards board. This includes food journalists, gastronomy experts, pizza chefs, and industry professionals.<\/p>\n
The panel votes for the pizza chef, not the pizzeria, and to be eligible, a chef must actively work at a venue where their pie can be tasted.<\/p>\n
Only two Canadian chefs made the list.<\/p>\n
The first is Ryan Baddeley from the viral Pizzeria Badiali in Toronto. He placed 59th on the ranking. Baddeley opened the neighbourhood pie joint in Toronto\u2019s west end in 2021.<\/p>\n
\u201cAt Badiali, Ryan and his team deliver a refined yet nostalgic approach to pizza by the slice, blending the bold, comforting spirit of New York-style classics with the finesse of Italian-inspired specialty pies,\u201d highlighted the Best Pizza Awards. \u201cPizzeria Badiali is more than a local favorite; it\u2019s a creative force in Toronto\u2019s evolving pizza scene.\u201d<\/p>\n
The restaurant has become so iconic that it has partnered with major brands like Miss Vickie\u2019s and Shake Shack<\/a>.<\/p>\n The second Canadian chef to make it on the list is C\u00e9dric Toullec from Lou P\u00e9cou Artisanal Pizzeria in Halifax, who placed 92nd on the ranking. Toullec was born and raised in Marseille, a city in southern France, where his grandparents taught him how to cook with high-quality ingredients.<\/p>\n According to the Best Pizza Awards, Toullec is a master artisan pizzaiolo who approaches traditions \u201cwith a forward-thinking approach.\u201d<\/p>\n The dough at Lou P\u00e9cou Artisanal is made with a mix of 100 per cent organic flours, topped with local vegetables and cured meats.<\/p>\n \u201cC\u00e9dric\u2019s work is rooted in sustainability and authenticity. He adapts his craft to meet the demands of today\u2019s changing food systems, always driven by a simple belief: a great pizza needs nothing more than honest ingredients and sincere care,\u201d highlighted the ranking.<\/p>\n