Each of the four regions in Canada choose a representative at their annual regional conference. A chef who, in the eyes of the membership, best exemplifies the elements of professionalism, dedication to the the craft of cooking and has applied themselves to the success of Branch work.

Each regional Chef of the Year is then presented to the National Convention whereby all Branch Presidents vote upon choosing a National Chef of the Year.

1965 Tony Didier (Toronto)	1966 Angelo Cassagrade (Ottawa)	1967 Richard Middleton (Halifax)	1968 Martin Elgeti (Edmonton)
1969 Don Cutler (Winnipeg)	1970 Bill Schmidts (Edmonton)	1971 John Schmied (Winnipeg)	1972 Xavier Hetzman (Vancouver)
1973 Pierre Demers (Montreal)	1974 Hans Bueschkens (Windsor)	1976 Henry Bachman (Edmonton)	1977 Tony Roland (Toronto)
1978 Fred Staheli (Toronto)	1979 Marcel Hemery (Edmonton)	1980 Leo Teygeman (Naniamo)	1981 Marcel Kretz (Montreal)
1982 Henry Dane (Naniamo)	1982 Fred Biggs (Halifax)	1984 Paul Mastalir (Calgary)	1985 Bruce Wilson (Vancouver)
1986 Tony Cassagrade (Ottawa)	1987 Willy Brand (Toronto)	1988 Arthur Raynor (Calgary)	1989 Alex Clavel (Halifax)
1990 Ron Long (Winnipeg)	1991 Vince DiNillo (St. John's)	1992 George Chauvet (Montreal)	1993 Culinary Team Canada
1994 Gerard Philippe (Outaouais)	1995 Bud Bremner (Halifax)	1996 Roy Butterworth (Moncton)	1997 Bruno Marti (Vancouver)
1998 Simon Smotkowicz (Edmonton)	1999 Micheal Noble (Vancouver)	2000 Fred Zimmerman (Calgary)	2001 Clayton Folkers (Edmonton)
2002 George Wagner (Victoria)	2003 Pierre Clément (Outaouais)	2004 John Reimers (Winnipeg)	2005
2006	2007 Mark Davie (Victoria)	2008 Blake Chapman (Calgary)
2009 Hans Alderegg  (Charlottetown)