When Cédric Toullec received an email claiming he was ranked among the top pizza chefs in the world, he initially thought it was a hoax. To his astonishment, the chef behind Halifax’s beloved Lou Pécou was indeed recognized as number 93 in the global Best Chef Awards.

Just three and a half years after launching his "baby restaurant" in Halifax’s North End, Toullec was invited to Milan for the prestigious awards ceremony, feeling both honored and bewildered by the announcement.

"We were totally unprepared for this recognition. It wasn’t even on our radar," Toullec shared during an interview on The Todd Veinotte Show.

The recognition came after anonymous judges visited his restaurant, leaving him and his team unaware of any looming judgment. "We didn’t even know we were on their radar!" Toullec exclaimed.

So, what makes his pizzas stand out on the world stage? The secret, according to Toullec, lies in the dough. His meticulous process involves using five to seven different flours, allowing him the freedom to experiment based on seasonal ingredients and local millers.

"My craft has been honed over years with various masters worldwide. It’s about continually reinventing and discovering what pizza can be," he explained.

Owning his restaurant gives Toullec the creative liberty to share his passion with colleagues and cultivate connections in the pizza-making community. For him, the story behind every ingredient—from the sauce to the cheese—is as essential as the food itself.

Reflecting on his culinary journey, Toullec revealed that pizza came into his life during a period of uncertainty in his career. His love for the food industry was sparked by memories of his grandmother's cooking. After dabbling in various culinary paths—ice cream, baking—he finally discovered the high art of pizza-making during a world championship in Rome.

"Pizza became my canvas, allowing me to express every aspect of my culinary identity," he remarked, illustrating how this dish encompasses his skills as a baker, cook, and even a pastry chef.

Cédric Toullec's remarkable ascent in the pizza-making world is not just about winning awards; it’s about a heartfelt journey that blends tradition, innovation, and a passionate dedication to the craft of pizza.