Vancouver, B.C., March 11, 2026 — Le Crocodile by Rob Feenie is pleased to announce the appointment of Mya Brown as its new general manager. A respected hospitality professional with more than two decades of international experience, Brown will oversee all front-of-house operations while continuing to elevate the restaurant’s tradition of warm, polished service.

Brown’s journey in hospitality began with a deep love of wine, which led her to pursue a career as a sommelier. Over the years, she has held leadership roles in restaurants and wine programs across the industry, from intimate neighbourhood wine bars to world-renowned Michelin-starred establishments. Her experience has taken her across international markets and into some of the industry's most respected dining rooms.

Most recently, Brown led the wine program at Vancouver’s Westin Bayshore, where she championed sustainable producers while celebrating the vibrant flavours and ingredients of the Pacific Northwest.

“Mya brings an incredible depth of hospitality experience and a genuine warmth that aligns beautifully with what we strive to create at Le Crocodile every day,” says Rob Feenie, executive chef, Le Crocodile by Rob Feenie. “Her passion for wine, her leadership in the dining room, and her commitment to creating memorable guest experiences make her a wonderful addition to our team.”

Brown holds the prestigious WSET Diploma, one of the highest wine education certifications. Known for her curiosity, energy, and thoughtful approach to hospitality, she believes every visit to a restaurant should feel personal and memorable.

“I’m honoured to join such an iconic Vancouver restaurant and to work alongside Chef Feenie and this talented team,” says Brown. “Le Crocodile has long been a place where classic hospitality and exceptional cuisine come together. I’m excited to welcome guests and continue building experiences that feel special every time someone walks through our doors.”

Under Brown’s leadership in the dining room and Feenie’s vision in the kitchen, Le Crocodile by Rob Feenie continues its next chapter as one of Canada’s premier destinations for refined French-inspired cuisine featuring exceptional local ingredients.

For more information about Le Crocodile by Rob Feenie, please visit 

Calgary, March 6, 2026 – Enoteca Monza held a grand opening celebration Wednesday evening to officially commemorate the opening of its first location in Alberta, expanding the brand to Western Canada. Located at CF Market Mall in Calgary and open since November 3, 2025, the event attracted community leaders, content creators, and media, with an evening centred on Italian hospitality, food, and connections.

Guests enjoyed Monza’s mix of traditional Italian classics and contemporary dishes, prepared from scratch and served in a setting that is equally casual and refined.

“It was a wonderful evening to open our doors and welcome Calgary to Enoteca Monza officially,” says Chad Huff, Partner at Pacific Rose Hospitality Group. “Seeing the community gather, share a meal and experience the space for the first time reinforced exactly why we chose this city for our Alberta debut. The energy in the room made it clear that Monza has found a home here.”

The Calgary restaurant is expected to create 50 local jobs and further strengthen Monza’s national presence.

“Celebrating this opening alongside all of our local guests made the moment even more meaningful,” says Sabrina Larouche, Marketing Manager for Enoteca Monza. “Our goal has always been to create a space where people can gather, share authentic Italian dishes and feel transported, even if only for an evening, to the heart of Italy. Calgary gave us a very warm welcome.”

Monza features an easygoing yet refined setting where guests can enjoy antipasti such as arancini, slow-cooked meatballs and burrata, a range of carpaccio, along with wood-fired pizzas, fresh pastas, seafood and steaks. A selected wine list and hand-crafted cocktails complement the menu. Monza is designed for everything from weeknight dinners to special celebrations, bringing together quality ingredients and welcoming hospitality.

Founded in 2010, Enoteca Monza has grown to 10 locations across Canada and was acquired by Foodtastic in 2018. Enoteca Monza Calgary is located at CF Market Mall – 3625 Shaganappi Trail NW, Unit J012.

For more information on Enoteca Monza, visit https://restaurantmonza.com

New Orleans & Company, Sirha Food and LRA Showcase are proud to announce that the Americas selections for Bocuse d'Or and Pastry World Cup are back in New Orleans on Saturday 25^th and Sunday 26^th July 2026, at the Ernest N. Morial Convention Center, following a historic and highly successful debut in New Orleans in 2024.

LOUISIANA, A CROSSROADS OF CULTURES AND TASTES

Louisiana, nourished by French, Creole and Cajun influences, offers a unique, warm and spicy gastronomic variety, which seduces far beyond its borders. Renowned for its seafood, its emblematic dishes such as okra, caramelized pecan praline, or jambalaya - a mixture of rice, meat, seafood and vegetables - and its attachment to traditions, the region radiates a recognized gastronomic mastery. With more than 3,000 restaurants, including several Michelin-starred, a vibrant culinary scene and numerous gourmet festivals, Louisiana is a destination of choice for food lovers. Its attractiveness goes beyond the plate: each year, more than 20 million visitors discover the richness of its heritage, its special energy and its unique atmosphere.

The American qualifying phases will be held at the LRA Showcase, a major professional event for the restaurant and agri-food industry in America. Held at the New Orleans Ernest N. Morial Convention Center, the event will bring together chefs, restaurateurs, suppliers and industry experts, with 150 exhibitors, giving American cuisine greater visibility. By being part of this unmissable trade show, which welcomes 6,000 professional visitors, the continental selections underline the anchoring of the competitions in a dynamic ecosystem, conducive to innovation, exchanges and the celebration of gastronomic know-how.

THE AMERICAS SELECTIONS: A DECISIVE STEP TOWARDS THE GRAND FINALS

The Americas selection of the Pastry World Cup will bring together 8 teams from all over the American continent. Each team, made up of 3 specialists (a sugar expert, a chocolatier and an ice cream specialist), will have to demonstrate technicality, audacity and mastery to convince the jury. At the end of this demanding day, only the four best teams will qualify for the Grand Final.

On a theme of their choice, teams will have 5h30 to create 32 tasting desserts, 3 artistic pieces and a buffet:

• 10 individual pecan tarts revisited with a side dish (+3 dummies)
• 12 individual plated frozen desserts
• 12 chocolate-based sweet creations (+3 dummies)
• 1 artistic piece made of sugar
• 1 artistic piece made of chocolate
• 1 artistic piece made of sculpted water ice
• 1 buffet including the artistic pieces made of sugar, chocolate and water ice, the mock-ups of the pecan tarts and the mock-ups of the sweet chocolate creations

As in the previous cycle, one of the challenges will invite candidates to embrace a speciality that is emblematic of the host country, in tribute to its culinary heritage. For the Americas selection, pecan tart will take centre stage – a timeless classic of American pastry-making – which candidates will be asked to reinvent in their own way.

Following on from the 2025 Grand Final, the chocolate challenge is also evolving to embrace street food trends. Contestants will be required to design 12 sweet creations in finger food format, which they will finalize live in front of the jury, all staged in a set design consistent with their theme.

Regarding the Bocuse d'Or Americas, 8 teams, from 8 different countries, each composed of a chef, a commis, a coach and a jury will defend their vision of gastronomy in order to obtain a place for the Grand Final of the Bocuse d'Or 2027. Commitment, rigour and teamwork will be essential to enter the Top 5 of the ranking.

The Bocuse d'Or Americas tests will be revealed at a later date.

SPOTLIGHT ON WORLD GASTRONOMY

Through the international competitions Bocuse d'Or and Coupe du Monde de la Pâtisserie, Sirha Food highlights and crosses the different gastronomic and pastry cultures from all over the world. Each edition is an opportunity to discover the new generations of chefs who are committed to enhancing their culinary heritage through their passion, commitment and technicality. Since their creation - in 1987 and 1989 respectively - the Bocuse d'Or and the Pastry World Cup have continued to inspire and actively contribute to the effervescence and dynamics that drive the entire profession around the world.

VANCOUVER, March 3, 2026 – Fionn MacCool’s locations across Canada are looking to be the official destination for Canadian pub-goers on St. Patrick’s Day. To mark the occasion, the brand is launching a series of special offers including a limited-time menu, a $5 Jameson shot offer and in-pub celebrations designed to bring people together, the way the holiday is traditionally celebrated in Ireland.

“Fionn’s has always aimed to offer authentic Irish hospitality, food, drinks and live music, capturing all that defines a great Irish pub,” says Bryan Fiddler, Marketing Director of Fionn MacCool’s. “We’re capturing the true Irish spirit and inviting communities to celebrate St. Patrick’s Day the way it’s meant to be celebrated: together, in the local pub.”

Available for a limited time, the St. Patrick’s Day menu features Irish-inspired flavours and drinks, including Guinness & Jalapeno Cheddar Bread, Beef Croquettes, Spice Bags, and favourites like Guinness and Jameson. Participating locations will offer $5 shots of classic Jameson and the Green Tea Jameson shot.

Many Fionn MacCool’s locations will also host live music on St. Patrick’s Day and distribute branded merchandise, with all stores offering guests a chance to win a Guinness mini fridge. Fionn MacCool’s has 11 locations across Ontario, British Columbia, Manitoba, Alberta, and Newfoundland and Labrador, as well as three other Ontario locations under the banners of Tir Nan Og, D'Arcy McGee’s, and Paddy Flaherty's.

For more information and to view the menu, visit