Fairmont chefs on the move

27th Jun 2006

Fairmont Hotels & Resorts is making new appointments to its culinary teams, bringing with them a wealth of gastronomy experience, a flair for the creative and a commitment to authentically local cuisine.  This esteemed group includes a chef with Michelin experience, a former student of L’Ecole de Ritz Escoffier, an AAA Five Diamond champion, a trio of Canadian All Stars and even a former Iron Chef America team member.

The Fairmont Mayakoba welcomes Lindsay Autry, Chef de Cuisine for Las Brisas, the newly opened resort’s highly anticipated gourmet restaurant. A former Iron Chef America assistant, Autry promises to bring an unpretentious, creative flare to Las Brisas. Her culinary plan for the restaurant focuses on using the abundant, high quality seafood and seasonal products of the region to create a menu that is classic but true to the flavor of the Mayan Riviera. Autry arrives at Fairmont from her most recent position as Sous Chef of Mb at the Fiesta Americana Grand Aqua in Cancun where she trained under the tutelage of acclaimed chef Michelle Bernstein. Earlier, she honed her considerable talents in several East Coast restaurants, from Charleston to Miami.

Fairmont protégée Nick Beaumont has been appointed Executive Chef, The Fairmont Winnipeg. Since cutting his teeth as Culinary Apprentice, The Fairmont Jasper Park Lodge, he moved on to a series of progressive culinary positions at that resort, as well as at Fairmont Ch‰teau Laurier, and The Fairmont Chateau Lake Louise. In 2004, he joined The Fairmont Winnipeg in his most recent position as Executive Sous Chef. 

Christopher Chafe will take the reins as Executive Chef, The Fairmont Southampton, Bermuda moving from his current position of Executive Sous Chef. Chris started his career at the tender age of 15, and his passion for the kitchen has allowed him to travel the world. In his 26 years of international culinary experience, he’s garnered experience at hotels across Europe, including the esteemed Jury Ballsbridge in Dublin, Ireland and the Grand Hotel Europe in St. Petersburg, Russia. His plans for the new role include mentoring more eager young apprentices, and continuing to introduce guests to Bermudian favorites.

Patrick Doré joins The Fairmont Royal Pavilion as Executive Chef, from his most recent position as Executive Sous Chef at The Fairmont Olympic, Seattle, where he previously served as Restaurant Chef in the hotel’s renowned fine dining room, The Georgian. In addition to his experience in the kitchens of the West Coast, including the Alexis Hotel, Seattle and Le Meridien Hotel Vancouver, he has also studied at the L’Ecole de Ritz Escoffier in Paris. Inspired by the warm hospitality and white sandy beaches that this resort on Barbados’ West Coast is famed for, he’ll offer an authentically Caribbean menu featuring dishes like Yellowfin Tuna Tartare with Mango, Foie Gras and Crystallised Ginger.


Fairmont is pleased to welcome Bruno Egea to the team as Executive Chef at the Fairmont Newport Beach from his most recent position as Assistant Executive Chef at the Paris Hotel & Casino in Las Vegas. His more than 25 years of culinary experience include positions as Sous Chef and Restaurant Chef in some of the hospitality industry’s most renowned dining destinations such as The Dining Room, Ritz Carlton Pasadena, California, the Five Diamond AAA L’Orangerie restaurant, Los Angeles, the Four Seasons Beverly Hills and as Executive Sous Chef at the Four Seasons Resort, Nevis, West Indies. Egea is a Professional Graduate from the Culinary Institute C.A.P., Lyon France.                                                                       

David Garcelon takes on the challenge of running Canada’s largest hotel kitchen as Executive Chef, The Fairmont Royal York, the first Canadian to hold the position. Incredibly, the kitchens at this landmark hotel in Toronto span three floors and are equal in size to the interiors of three Boeing 747’s.  Chef Garcelon is pleased to return to his native Canada from his most recent position as Executive Chef at The Fairmont Southampton in Bermuda. Under his leadership, the hotel’s Newport Room was honoured with the coveted AAA Five Diamond award, the first restaurant in Bermuda and the Caribbean to earn the rating. Garcelon also has experience in the resorts of Canada’s west, including The Fairmont Jasper Park Lodge and the Lodge at Kananaskis.

The call of the mountains has lured Geoffrey Morden again, as he returns to The Fairmont Chateau Lake Louise in his new role as Executive Chef. Geoffrey has built his career at various Fairmont properties, including his most recent position as Executive Chef at The Fairmont Winnipeg. Prior to that he was Executive Sous Chef at The Fairmont Chateau Lake Louise, where he was recognized as hotel Leader of the Year in 2002. He began his career in Canada’s capital, holding progressive positions at Fairmont Ch‰teau Laurier. Chef Morden holds a Certificate of Advance Sommelier from Algonquin College and is an active member of the Chaine Des Rotiseurs, an international gastronomic society devoted to promoting fine dining

Jean-Claude Plihon joins The Fairmont Miramar Hotel, Santa Monica as Executive Chef. Starting out as a top graduate of the Culinary School of Chambery, France, Plihon held culinary positions in Michelin restaurants such as Roubatcheff and Jean-Marc Banzo in Aix-en-Provence early in his career. No stranger to success, Philon was recognized as one of the top five chefs in South Florida by Wine News Magazine (1990) and one of the top 12 chefs in the United States by Best of the Best Restaurant Awards (1992) while at Vinton’s Restaurant, Miami. Under his leadership, the restaurant of the Alexander Hotel in Miami Beach was recognized by Condé Nast Traveler as one of the top three dining establishments in South Florida. His Fairmont experience includes a stint as Executive Chef at The Fairmont Royal Pavilion in Barbados, and most recently as Executive Chef at The Fairmont Kansas City.

Ottawa’s Fairmont Ch‰teau Laurier welcomes another Fairmont “grad’, Collin Thornton as Executive Chef from his most recent position as Executive Sous-Chef, The Fairmont Royal York.  He brings over 15 years culinary experience to this position, beginning his career as Apprentice Chef, the Petroleum Club in Edmonton and moving into progressive positions at The Manor Café in Edmonton, The Fairmont Hotel McDonald, the Westin Casuarina Resort in the Grand Cayman and The Fairmont Southampton, Bermuda. His travels, from the frozen north of Edmonton to the sunny Caribbean, have influenced his cooking style. His focus on local products prepared using European techniques, with vibrant, clean presentations garnered him the 1998 Chef of the Year Award in the Cayman Culinary Competition, and the coveted Best in Show and Caribbean Chef of the Year from the Caribbean Culinary Federation.

Daniel Tobin joins Fairmont Tremblant as Executive Chef from sister property Fairmont Le Ch‰teau Montebello, where he also held this position. Tobin is a graduate of le Lycée hotelier of Guebwiller, Alsace and brings to his new role experience from restaurants in Montreal, the United States and France.


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