two canadian pizza chefs make prestigious italian list of the world's best
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two canadian pizza chefs were honoured once again by the best pizza awards in milan, italy. ryan baddeley of pizzeria badiali (no. 59) in toronto, and cédric toullec of lou pécou (no. 92) in halifax made the prestigious selection for 2026.
“as craft pizzerias continue to flourish coast to coast, these chefs are showing that canada’s pizza scene belongs in the global conversation,” the best pizza awards said in a statement.
the 150 pizza chefs recognized in 2026 — the top 100, plus an additional 50 “ones to follow” — span 39 countries and five continents. for the second consecutive year, francesco martucci of i masanielli in caserta, italy, was named the world’s best pizza chef. roberto davanzo of bob alchimia a spicchi in montepaone, italy, and francesco capece of confine in milan, rounded out the top three.
produced by the same team as the best chef awards, the best pizza awards launched its inaugural list virtually in 2023 and held its first live event in 2024. on june 24, the 2026 celebration brought together 300 pizza chefs and 200 journalists from around the world.
as martucci accepted the title, he said that the recognition is a reminder of the work ahead. “awards celebrate a moment. what matters is what happens the day after. receiving this recognition again means carrying an even greater responsibility: to challenge ourselves, to break our own limits, to respect tradition without becoming prisoners of it, and to keep pushing pizza culture forward with humility, courage and purpose.”
at halifax’s lou pécou, owner cédric toullec’s approach to pizza is grounded in local ingredients, heritage grains, regenerative agriculture and “meaningful relationships” with producers.
shannon macintyre
toullec also sees the award as a bridge to something bigger and told national post by email that he’s honoured to receive it. “at a time when the world is facing significant economic, agricultural and ecological challenges, it gives us the opportunity to talk about something greater than pizza.”
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at lou pécou, toullec’s approach to pizza is grounded in local ingredients, heritage grains, regenerative agriculture and “meaningful relationships” with producers. these values aren’t just part of his craft but the reason he chose it, he added. “as proud as i am of what we do every day at lou pécou, i hope this recognition also inspires the next generation of artisans. this path is not always the easiest, but wherever you are in the world, you have the opportunity to create value by embracing your own land, culture and local producers.”
pizzeria badiali, which recently celebrated its fifth anniversary and now has two toronto locations, is widely acclaimed for its “refined yet nostalgic approach to pizza by the slice, blending the bold, comforting spirit of new york-style classics with the finesse of italian-inspired specialty pies,” according to the best pizza awards. baddeley did not immediately respond to a request for comment.
franco pepe of pepe in grani in caiazzo, italy, winner of the best pizza legend award, was among the special award recipients across 11 categories. as pepe told national post in a march interview about his new cookbook, the magic is in the dough. “i strive to use the dough as a universal language because i don’t speak other languages, but i do speak the language of food. if you use the dough as a tool, you can tell a really great story. the story is about the farmers, the producers, the ingredients of our territory that can be read on a pizza.”
conversations around the use of heritage grains, stone-milled flour and long fermentation are becoming more common in the pizza world, said toullec. he sees this as an opportunity to reconnect people with agriculture, craftsmanship and time-honoured pizza traditions, and looks forward to the continued evolution of his trade.
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“if this award represents anything beyond personal recognition, i hope it serves as a reminder that each of us, no matter where we are in the world, has the ability to make a meaningful difference. sometimes, that difference begins with something as simple and as universal as a pizza.”
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