12-05-2025
- Business
- Hamilton Spectator
Oxford County celebrates its first-ever Master Chef
History has been made in Oxford County as Chef Philippe Coeurdassier has been officially recognized as a Master Chef. Born in France, Chef Philippe honed his culinary skills in Michelin-starred restaurants under the guidance of the legendary Chef Guy Savoy. Although he cherished his time in his home country, his adventurous spirit led him to travel the world, gaining diverse culinary insights before settling in Ontario with his family. For nearly two years, Chef Philippe has been leading the culinary team at the Elm Hurst Inn. Recognized as a Maître Cuisiniers de France - one of the highest honors in French gastronomy - Chef Philippe remains motivated by his ultimate dream - earning a place in the Michelin Guide. 'It would be a proud moment for everyone here. It is a dream of any chef from my country. We have more passion to cook and our blood is full of food. I will have to research it and work very hard.' To earn the honour, he needed two current Maître Cuisiniers de France, or 'godfathers' as he called them, to nominate him for the award. 'They needed to have worked with me in the past and give a good reference.' He lived in Scarborough for several years, but decided the city was getting too dangerous, and looked southwest for a new career and a new home. 'My wife is from this area and my brother-in-law is in London so we decided to move there and I found a job in Stratford at Mercer Hall. When I was done work, I wanted to get home as soon as possible and I did get some speeding tickets. Then I found the Elm Hurst.' Chef Philippe explained he has a great team at the Elm Hurst, something that starts with the relationship he has with the Director of Food and Beverage, Sergio Dell'Osso. 'It's a fun story. Chef and I were seamen and both worked for cruise lines so the ideas and the mentality of strong backbones and diversity as well, so helped connect on our first interactions,' said Dell'Osso. 'His knowledge of food, along with cost control and system implementation, we can see the positive results.' Dell'Osso said Chef Philippe creates a dish, then the numbers are crunched to deliver a unique dining experience and at the same time offer it at a reasonable cost. The pair have discussed adding a chef's table event down the road and have done a few spirit tastings to match a special menu. They are also researching a wine tasting experience. '(The chef's table) would be fun for me. You don't know what you eat and I don't know what I make,' quipped Chef Philippe, who added every time a new menu comes out, his goal is to grow as a restaurant. He added the Elm Hurst also prepares its own desserts. 'I teach the staff to make them. I teach them to do as much as possible.' Teaching is something Chef Philippe is required to do as a Master Chef, and it is something on his radar. 'Sometimes I see kids from schools who come to work for us and I see the school was not good for them. When they finish, they already think they are chefs. In my country, we make the kids make an omelette, and if it's not what we expect, they don't have a job.' He took his first job in a kitchen in France where he learned under the guidance of a Michelin star chef as he learned the basics, including vegetable preparation. 'How to peel potatoes, peel onions, and work those things. I had no idea. The chef saw me doing it well and then I was able to do a little bit more in the kitchen. I had to grow and study every day to get to where I am right now. Even with 40 years of experience, I still study. If you don't learn as a chef, you are in the wrong business.' The pair are committed to continuous quality improvement and have regular conversations to ensure guests are receiving an experience they want to have again. 'We always review the service and even if everything was successful, we still talk to see areas where we could improve,' explained Dell'Osso. Chef Philippe has called Canada home since 1993, making stops in Parry Sound, Toronto, Whistler, and Vancouver, along with stints in Mexico, California and New York. His recognition is expected to elevate Oxford County's reputation in the culinary world, attracting food enthusiasts and aspiring chefs alike. 'We are incredibly proud of Chef Philippe and his contribution to our culinary scene,' said Meredith Maywood, Tourism Specialist from Tourism Oxford. 'This is a momentous occasion for Philippe, The Elm Hurst Inn and Spa, and Oxford County. We look forward to seeing the continued impact of Philippe's talent and dedication.'
