People of McMaster celebrates the incredible people who help make McMaster a great place to work, learn, teach and conduct research. Click here for the rest of the series.
In the high-pressure environment of a culinary competition, where every second counts and every detail is judged, Sophie Dimitriw has learned how to stay focused when it matters most. It’s a mindset she carries with her — whether she’s competing on a national stage or working in McMaster’s bustling kitchens.
As a chef at McMaster Hospitality Services, Dimitriw didn’t map out her path into the culinary world from the start. What began out of curiosity — applying to kitchen jobs to see if she’d like it — quickly became a passion, shaped by hands-on experience, dedicated mentorship and a drive to keep improving.
Now, just a few years into her career, she’s earned back-to-back Central Region Young Chef titles in 2025 and 2026, placed fourth at a global qualifier in Las Vegas in July 2025 and represented McMaster on the national stage, placing third at the Canadian Culinary Federation event in May.
But for Dimitriw, success isn’t just about placing. It’s about growth — learning from each experience, adapting in the moment and embracing the collaborative spirit that defines McMaster.
Whether she’s creating a new dish or training alongside her mentor, she’s constantly refining her craft, one plate at a time.
What does a typical day look like for you in McMaster’s kitchens?
Every station is different, which is the best part. During my apprenticeship, I rotated through places like the Buttery, La Piazza and Bistro, so you learn how each one operates. You’re always learning something new.
At Bistro, I’ve had the chance to create my own features. I did a feature last year, and they’re putting it on the menu for this year — it’s a laksa soup, a noodle dish with chicken.
How do you prepare for culinary competitions, and what do you appreciate most about the experience?
It’s a great opportunity, especially because not everyone gets to do competitions like that. They’re really motivating — it pushes you to keep improving and see your progress over time.
For preparation, we train a lot. My mentor, Chef Paul Hoag, coaches me through it, and we’ll make the same dish over and over so we know exactly what we’re doing. There are usually specific requirements, like ingredients from sponsors that we have to include, so we build the dish around that.
Coming up with the dish is a mix of research and trial and error. Chef Paul helps guide me, but I’ll also look at different ideas online and figure out what works well together, then keep refining it through practice.
Sophie Dimitriw competing at the Culinary Federation’s national competition in May 2026.
You recently competed at nationals and placed third — what was that experience like?
It was fun, and honestly, I didn’t think I’d place at all, so that was nice. There are always challenges, though, despite all the preparation. Things don’t always go to plan, and you have to adapt in the moment, whether it’s something like fewer outlets or adjusting your setup.
There are different judges, too. Kitchen judges will score us on our neatness and presentation — and then there are separate judges who taste the food. I usually just try to stay focused on what I’m doing, though. I’ll even set up facing the wall so that I don’t get distracted — it helps me stay in the zone and tune everything else out.
What inspired you to become a chef in the first place?
My grandfather cooked a lot, so I grew up helping him in the kitchen. That definitely had an impact. But mostly, I just wanted to try it out — I didn’t really know what I wanted to do at first. Once I started working in kitchens, I realized I liked it and wanted to keep going.
What keeps you motivated, both in and out of the kitchen?
I just want to keep growing and learning. I want to be known as a chef, and I want to keep competing.
I’ve also learned that, even when things don’t go the way you hoped, you can’t let it get to you. You just have to keep trying and not get discouraged. You learn how to adapt on the spot, and that’s how you continue to get better.