Barrie McConachie, an employee relations consultant from Vancouver, Comox’s Thea VanHerwaarden (who currently works as a stockbroker in Vancovuer), and Trevor Connie, a plumber/gas fitter from Edmonton, are the three semifinalists.                                Contributed photo                                Trevor Connie (right) won this year’s Masterchef Canada competition, going home with a trophy nad $100,000.

Barrie McConachie, an employee relations consultant from Vancouver, Comox’s Thea VanHerwaarden (who currently works as a stockbroker in Vancovuer), and Trevor Connie, a plumber/gas fitter from Edmonton, are the three semifinalists. Contributed photo Trevor Connie (right) won this year’s Masterchef Canada competition, going home with a trophy nad $100,000.

North Delta-native wins Masterchef Canada

26-year-old Trevor Connie went home with $100,000

North Delta-raised Trevor Connie is Canada’s newest Masterchef, receiving a trophy and $100,000 after his after his season four win on June 1.

Now living in Edmonton, the 26-year-old homechef is planning on opening a restuarant with his prize money, although he doesn’t know where.

“My food dream when I first got [on Masterchef Canada] was very tunnel-visioned, I wanted to open a fancy tasting menu restaurant,” Connie said in an interview published on Masterchef Canada’s website.

“But now, I want to cook whatever is inspiring me in that moment in my life, and that’s where I’m going to open up that restaurant.”

Before his debut on Masterchef Canada, Connie had done little professional cooking. He participated in Seaquam’s culinary program in Grade 12 and worked in kitchens during high school, but didn’t experience the pressure of a high end kitchen.

In the finale the two contestants had three hours to complete a three-course meal, with the appetizers being due at the one hour mark, entrees due at the two hour mark and desserts at the three hour mark to replicate the timing of a high end restuarant. Unlike other episodes in the show, the clock did not stop between dishes.

Connie made octopus and chips with a deconstructed lemon tartar sauce for his appetizer, braised lamb shank and lamb tongue, with celeriac puree and seasonal vegetables for the entree and a fallen ice cream cone for dessert.

The three judges said Connie’s win was attributed largely to the creative twists and turns in his dishes, something that was evident in his professional and abstract plating.