David’s tenor with the Fairmont has spanned over seven years, starting right here at Jasper Park Lodge. His vast restaurant and banquet experience led to an opportunity to work at The Banffshire Club in Banff (five-diamond restaurant) at the Fairmont Banff Springs. During his time in Banff, his passion for local and season cuisine flourished and is influential in his cooking today. Fairmont Chateau Whistler was the next stop and his work in the highly acclaimed Grill Room focused on innovative cooking techniques including molecular gastronomy. After Whistler, David moved back to his home town of Toronto. In Toronto, he continued to challenge himself by opening a catering business and joining a vegan kitchen. The experience pushed the boundaries which developed an appetite for vegan cooking and the dietary world. He has since rejoined Fairmont Jasper Park Lodge and continued to provide top-quality culinary experiences.

 

David understands the importance of quality food and innovation in the culinary world and he is excited to be a part of Christmas in November and influence the guests to reach new heights with their cooking experiences.