Halifax Chef Ranked Among World's Best Pizza Makers

When Cédric Toullec received the astounding news that he had been recognized as one of the top pizza chefs globally, he initially thought it was a prank. Little did he know, he was ranked 93rd in the prestigious Best Chef Awards, a remarkable feat for the local maestro behind Lou Pécou in Halifax's North End.

Toullec's charming eatery, dubbed his "baby restaurant," has only been in operation for three and a half years, yet it quickly made a name for itself. An unexpected email inviting him to Milan for the awards left him in disbelief. After reaching out to the organizers, his skepticism faded into honor and gratitude.

At the awards ceremony held in late June, the chef achieved a stunning ranking—something he never aimed for. "We didn’t even know we were being evaluated, and receiving this recognition was completely surprising," he shared on The Todd Veinotte Show.

The Secret Behind His Success: Exceptional Dough

So, what makes Toullec’s pizzas so legendary? The secret lies in the dough. "I’ve been perfecting my craft for years alongside different masters and a vibrant community of bakers," he explains. His recipes include a mix of five to seven flours, allowing him to innovate seasonally and based on advice from local millers.

Owning his restaurant provides Toullec the freedom to constantly experiment and rediscover the art of pizza-making. He’s passionate about sharing his culinary journey with both his team and the suppliers who provide his ingredients, emphasizing that every component—from sauce to dough—has its own narrative.

From Doubt to Dough: His Culinary Journey

Toullec’s path to pizza was an unexpected one, sparked during a tumultuous phase in his career. He felt a strong connection to the food industry, which reminded him of his grandmother's cooking. As he explored various culinary avenues—from ice cream to baking—he ultimately found his calling in pizza.

While wandering the south of France and frequently changing his career focus, Toullec stumbled upon a prestigious pizza championship in Rome. It was there that he discovered the upscale world of pizza, perfectly blending all his culinary passions. "Pizza became my canvas, where I could embody the baker, the cook, and even the pastry chef I aspired to be," he reflects.

A Rising Star in the Pizza World

Cédric Toullec’s journey is a testament to creativity, passion, and the relentless pursuit of mastering one’s craft. As he continues to elevate his art at Lou Pécou, one thing is clear: the world of pizza has gained a remarkably talented chef.