My Journey

Born and raised in Vancouver, Keith Pears grew up in a family of chefs, spending his childhood in his grandparents’ café immersed in the sights, smells, and energy of a bustling kitchen. His culinary journey began at just 14 years old as a dishwasher at the Teahouse Restaurant in Stanley Park, where he trained under Chef Lynda Larouche for eight years. Keith formalized his training at Vancouver Community College, completing his apprenticeship in 2003 and quickly rising through the ranks in notable kitchens, including Watermark on Kits Beach, where he became Executive Sous Chef, and Delta Burnaby Hotel & Conference Center with e.b.o. Restaurant & Lounge, eventually becoming Executive Chef in 2014.

Fueled by passion, creativity, and a commitment to excellence, Keith has continuously pushed the boundaries of his craft. In 2017, he relocated to Toronto to become Executive Chef at Delta’s flagship hotel, Delta Toronto, shaping its culinary identity with innovative menus and refined techniques before leading the opening of Toronto’s first W Hotel as Executive Chef. He now serves as Corporate Executive Chef at Accencis Group. Most recently, Keith launched his own restaurants—Glass Kitchen and Pears—where his visionary leadership and passion for culinary innovation continue to redefine the dining experience.

Keith’s competitive spirit and skill have earned him national and international acclaim. He has competed in some of the world’s most prestigious culinary competitions—including Best of the West, Garland International Shellfish Challenge, and multiple Bocuse d’Or events. Among his accolades are B.C. Chef of the Year, winner of Food Network’s Chopped Canada, champion of Canada’s Great Kitchen Party Toronto, and a standout achievement of placing 10th in the world at the Bocuse d’Or 2025 Finals. Keith continues his Bocuse d’Or journey leading Team Canada as the National Team Leader till 2027. 

With more than 20 years of culinary experience, Keith is celebrated for delivering elevated dining experiences rooted in technique, creativity, and a dedication to fresh, locally inspired ingredients. When he’s not in the kitchen or sourcing the best finds at a farmers’ market, Keith enjoys exploring Toronto’s vibrant food scene, collecting sneakers, catching the latest Drake drop, and cheering on the Toronto Raptors. Driven by continuous growth and innovation, he lives by his personal motto—“Strive for Pearfection.”