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Meet the Chefs
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Chef Malcolm Campbell
MYSTIC, HALIFAX
Chef Malcolm Campbell’s journey began in Ontario and led him across oceans, from Vancouver to London and beyond, honing his craft in some of the world’s most revered kitchens. Under the guidance of masters like John Williams at The Ritz London and working alongside Chef Shay Cooper at The Bingham Hotel when it received its first Michelin star. Malcolm developed a passion for haute cuisine and refined his techniques in Michelin-starred settings, including Gordon Ramsay’s Hospital Road and Auberge de l’Ile Barbe in Lyon, France.His relentless pursuit of culinary excellence brought him back to Canada, where he worked at Canoe before being appointed Chef de Cuisine at Auberge du Pommier in Toronto, captivating diners with his refined approach to French fine dining. Drawn by the natural beauty of Nova Scotia, Malcolm embraced a new chapter at Cabot Cape Breton, where he seamlessly blended local ingredients with global influences.
Now, at Mystic, Malcolm is poised to explore the abundant offerings of Nova Scotia’s land and sea. With a rich tapestry of experience and a deep connection to place, he brings a unique vision to every dish, crafting an experience that captures the essence of Nova Scotia’s culinary heritage.
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Chef Vish Mayekar
ELEM, VANCOUVER
Chef Vish Mayekar is the Chef partner of ELEM, a celebrated restaurant in Vancouver that opened in late 2024. Drawing inspiration from the four classical elements—earth, water, air, and fire—Elem offers a globally influenced menu that reflects Vish's culinary journey and diverse experiences. The restaurant quickly garnered acclaim, recognition on the Michelin guide, retained a spot on Canada’s 100 Best list in 2026 for the second year in a row and also named as the “Best new restaurant 2026” at the Vancouver Magazine awards.
Prior to establishing Elem, Vish honed his skills at renowned Vancouver establishments, including Pepino’s Spaghetti House and Caffè La Tana, where he served as head chef. In 2022, Vish showcased his talents on a national stage as a contestant on Season 10 of Top Chef Canada, where he impressed audiences with his innovative approach and deep understanding of flavors and was a fan favourite.
Beyond his restaurant endeavors, Vish serves as the Executive Chef and Culinary Program Director at the American Pavilion during the annual Cannes Film Festival, highlighting his international culinary influence. Vish also is the culinary director for an elite catering company in Vancouver - Cocktails and Canapes.
Food Worth
Flying For
For 25 years, Air Canada has travelled from coast to coast to explore the country’s latest and greatest culinary offerings, discover the stories behind the innovators and the restaurants shaping Canada’s dining scene.
Stay tuned for more culinary experiences coming to Aeroplan Members and DINR Premium Members, as the 25th Anniversary Edition and 2026 Season of Air Canada’s Best New Restaurants takes flight.
Learn More
Air Canada’s Best New Restaurants celebrates the best new dining destinations across the country. Launched in 2002, the program is the country’s longest-running ranking for new restaurants and top Canadian culinary talent. The program continues to showcase the country’s best “Food Worth Flying For,” providing a career-changing platform for chefs while bringing Canada’s unique culinary identity to global audiences.
Since its inception in Montreal, the DINR app has built a cult following among award-winning chefs, discerning diners, and avid travellers passionate about unparalleled culinary and hospitality experiences. DINR Premium is DINR’s Membership program that puts its Members at the front of the line, with first access to the city's most sought-after restaurants, reservations, events and chef collaborations plus other exclusive benefits and perks.