US-based Triumph Higher Education Group has acquired PICA Holdings Incorporated, the parent company of Vancouver's Pacific Institute of Culinary Arts (PICA), effective 1 April 2026, expanding its culinary education network into Canada for the first time.

As reported by the Manila Times, the acquisition brings PICA alongside Auguste Escoffier School of Culinary Arts, the largest culinary school brand in the United States, within Triumph's growing portfolio of career-focused culinary institutions across North America. Financial terms were not disclosed.

Founded in 1997 in Vancouver, British Columbia, PICA offers intensive diploma programmes in culinary and baking and pastry arts, built around hands-on instruction, small class sizes and direct industry engagement. The institution has trained more than 4,500 alumni since its founding, with graduates working across restaurants, hotels and hospitality businesses throughout North America and internationally.

Jack Larson, chairman, CEO and president of Triumph Higher Education Group, said the acquisition advances a clear strategic direction. "PICA's approach to culinary education, rooted in excellence, tradition and innovation, aligns with our strategy to expand career-focused programs in hospitality and culinary fields, where demand for skilled professionals continues to grow," he said.

Kirk T. Bachmann, provost at Escoffier, said the combined network strengthens the talent pipeline across the sector. "Bringing PICA into the Triumph family allows us to expand opportunities for students while strengthening the culinary talent pipeline across North America and internationally," he said.

PICA will continue operating from its Vancouver campus with no disruption to current students or programmes. Former owners Yves and Sylvia Potvin will remain in an advisory capacity.

Together, Triumph's network will serve approximately 8,000 students annually, supported by more than 125 faculty and chef instructors and an alumni base exceeding 25,000.

Get the full story on the acquisition and its implications for culinary education in North America.