Every Dish Tells a Story
Chef Victoria Rinsma likes a challenge. She’s the sous-chef at the Michelin-starred restaurant Hexagon, the winner of the S. Pellegrino Young Chef Academy
competition and busy perfecting her recipes in preparation for the finals in Milan. But she’s also the kind-hearted birthday cake baker for her boyfriend’s four young nieces and nephews.
“I’m making three cakes in the next couple of weeks and they’re all different and quite intricate. I just ordered everything since I’m also decorating the cakes.” When asked about the different skills required for baking and decorating Rinsma admits, “There’s this part of me that says I know I can make it happen. I like to take things on, and I like being busy. At one point someone said to make the cake simpler, and I said, ‘No. If I’m doing it – I’m doing it’”.
Like many chefs, her earliest influence in the kitchen was her grandmother. “I learned to cook from my grandmother. She’s like a huge inspiration for me,” Rinsma recalls.
“Her flavours are delicious. When I think about my childhood, there are so many things that we would make, and we had so many different fun food traditions that I don’t think were very typical.” She adds, “For Thanksgiving, instead of having turkey, we would buy a cookbook from somewhere else in the world. Then we would make meals that we picked from the cookbook, and it would change every year.”
With these early experiences in the kitchen, Rinsma knew her career was in culinary. She originally wanted to be a pastry chef. “When I was in high school, my cooking teacher said that I needed to be able to cook. He felt that there wasn’t a lot of jobs for people who only did pastry, so that’s why I got into cooking.”
While in high school and at Durham College, Rinsma got her first taste of cooking competitions, from skills to Taste Canada’s “Cooks the Books.”
“I was really keen and eager, and I would try anything. When I first heard of S. Pellegrino Young Chef Academy competition, I thought, ‘Oh I’m going to do this,’ but then I got busy doing other things.” These other things include her career at Hexagon, a restaurant in Oakville, Ontario which recently received its first Michelin Star. After starting as a cook in 2018, she became chef de partie and now is the proud sous-chef of the acclaimed restaurant. It’s here that Rinsma saw the level of dedication and work required for the competition.
“Working with Rafa (Hexagon’s Chef Rafa Covarrubias), I watched him prepare for the S. Pellegrino competition, and I helped him practice and get ready for New York. It was so emotional to see him compete and win. His dish was amazing, and it was so great to see him showcase his skills, show what he has to offer and for him to tell his story.” But instead of being intimidated, Rinsma was inspired.
Thinking of her signature dish was a challenge, “I knew it wasn’t just about the dish itself, but also my story, and I was confident in my story. Many dishes I saw had a lot of components in it, but mine was more on the simplistic side.” Rinsma’s award winning dish, “Across the Sea and Home Again” was a two-part meal that includes a chawanmushi and a main course inspired by her grandmother. “She made a split-pea soup with dumplings which was one of my favourites,” muses Rinsma. “Since this was a meal about my journey I wanted to pay tribute to my grandmother.”
The competition was a milestone showcasing her creativity, resilience and determination. “It was more difficult than I anticipated,” she admits. Balancing work, life and practice sessions took a toll, both physically and mentally. “At one point, I was sick, lying on the table shucking peas, thinking, ‘I don’t know if I can do this.’ But I kept going. It was me against me.” When her name was announced as the winner, Rinsma describes the moment as surreal. “Everyone was composed and clapping and my boyfriend and Rafa were just screaming.” Winning not only validated her hard work and vision but also opened doors for her to represent her culinary vision on a global stage. “I’m very competitive, so I’m going to Milan to win this thing,” she says. The final is scheduled to take place in Milan in October 2025.
“Seeing Rafa compete in the same competition and win was incredibly inspirational,” she shares. Under his guidance Rinsma gained invaluable insights not only into cooking but also pushing boundaries and striving for excellence. “His mentorship is everything,” she states. “I wouldn’t be where I am without it and his friendship. There hasn’t been a day at Hexagon where I’ve stopped learning.” Reflecting on her early days she acknowledges how her initial independence sometimes held her back. “When I was younger, I didn’t want to ask for help. But I’ve realized that asking for help shows more strength.”
Since the kitchen at Hexagon thrives on collaboration, the team brings diverse backgrounds and experiences to the table. “We brainstorm together. Everyone contributes something unique based on their life experiences,” says Rinsma. This environment of mutual support fosters both technical excellence and creative innovation, proving that mentorship is not a one-way street, but a shared journey of community.
“My community believed in me before I believed in myself,” declares Rinsma. “They were my first taste testers, my biggest critics and my loudest cheerleaders.” When she began competing for the S. Pellegrino title, the support from her community became even more tangible. Friends, family and local businesses rallied behind her offering everything from ingredients, to places to hold practice sessions, to handwritten notes of encouragement. “It felt like everyone was invested in this journey with me,” she recalls. “That kind of support is priceless. It pushes you to do your absolute best.”
It’s this idea of doing her best that makes her excel in fine dining – which some believe is a world of small portions and finicky foods. Rinsma hopes to change that perception.
“At the end of the day everyone in cooking is here for the same reason: to give someone a good experience,” she explains. “Fine dining, pushes the boundaries of culinary arts, inspiring the entire industry. Techniques once confined to fine dining, like sous vide, have now found their way into more casual kitchens, demonstrating its impact”.
Her philosophy for fine dining is straightforward. “Simple, delicious food. Not pretentious. I want people to leave saying, ‘That was really good. It was worth every penny’”. She believes the industry’s role extends beyond the plate. “Fine dining teaches people about themselves. It’s an experience that can surprise you, expand your palate, and challenge your perceptions of food.”
Central to Rinsma’s culinary vision is the idea of storytelling through food. Every dish she creates serves as a narrative, weaving through her personal experiences, cultural heritage, and inspirations. Her menus are thoughtfully crafted, with every element intentionally designed to evoke emotions and spark conversations.
This commitment to storytelling extends to how she approaches new recipes. “I start with the emotion I want to convey,” Rinsma says. “Then I think about the flavours and textures that will bring that emotion to life. It’s like composing a piece of music or painting a picture.” By anchoring her culinary creations in emotion and memory, Victoria ensures that her work resonates deeply with customers.
Having navigated her journey with both triumphs and challenges, Rinsma offers heartfelt advice to aspiring chefs: “Don’t be afraid to ask for help. Everyone starts somewhere. And balance is crucial. Staying creative means stepping away sometimes–going for a walk, eating at other restaurants, experiencing life.”
She also emphasizes the importance of perseverance and resilience. “The kitchen can be tough. There are long hours, high-pressure situations, and moments where you’ll doubt yourself. But every challenge is an opportunity to grow. Learn from your mistakes and keep pushing forward.”
Her parting words reflect the philosophy that has driven her success: “Stay true to who you are. Focus on being the best you can be. And remember, at the heart of every dish is a story, so tell yours with pride.”
Quick Six
Greatest inspiration: My grandmother.
Favourite flavour: I like combinations of flavours, textures and contrasts like salty and sweet, hot and cold desserts and acidic foods.
Secret ingredient: Lemon, the whole fruit, not the bottled version.
Top tool of the trade: I think a petty knife is underrated because they’re smaller so you can do so many things whether it requires finesse because it’s intricate or you’re just chopping an onion.
Top skill: It’s either a skill or a personal downfall but I always want things to be as perfect as possible.
Signature personality trait: I’m always busy – I like taking on a lot of things and I like the stress.
Follow Chef Rinsma’s journey at:
IG: @victoriarinsma
IG: @hexagonrestaurant
