Medal-winning chefs, from left, silver medallist Duncan Ly of Calgary, gold medallist Lorenzo Loseto of Toronto and bronze winner Danny St. Pierre of Montreal celebrate their success.
The Canadian Culinary Championships, a pressure-cooker of a competition to find Canada's best chef, will be held in the city annually until at least 2019.
"This is a huge deal for Kelowna," Mayor Walter Gray said Monday.
"A lot of people come to Kelowna for the event, and the city also benefits down the road with a lot of subsequent exposure in food and travel publications," Gray said.
Saturday's sold-out finale at the Delta Grand hotel saw more than 600 people pay $250 each to sample exotic creations made by chefs representing each Canadian province and territory.
Lorenzo Loseto of Toronto's George restaurant was crowned the winner for his dish of ahi tuna with pear and carrot. In second place was Duncan Ly of Calgary's Yellow Door Bistro, who made a Vietnamese-style pressed braised pig's head with prawns and an apple and mint salad.
"I'm at a loss for words," Loseto said. "It feels like all the years of hard work have been recognized tonight.
"Just to be with these amazing chefs - I couldn't look at the other dishes because it made me nervous," he said. "It means so much in such great company."
Proceeds from the Canadian Culinary Championships go to the Canadian Olympic Foundation to support high-performance athletes. Since 2003, more than $8.2 million has been raised.
Julia Murray, a former member of Canada's national ski cross team, said: "It's great to be part of this and see how hard these chefs work to achieve success just as athletes do for their sport. It's a great alignment."
Daniel Bibby, general manager of the Delta Grand, said renewal of the event for five more years in Kelowna solidifies the city's reputation as mecca for foodies.
"Kelowna is a worth and enthusiastic home of this national culinary competition," Bibby said. "We're thrilled with the news that we will extend the CCC in Kelowna for another five years."