A Butcher, A Steaker, A Crème Brulé Maker -
A Look at Fairmont's Culinary Specialists

TORONTO, September 7, 2007; Much like the classic stories that have charmed youngsters the world over, the restaurants at Fairmont Hotels & Resorts, which continually tap into the finest local and in-season ingredients, have been known to tickle the palettes of the most discerning travelers. However, in any great read, it's sometimes the behind-the-scenes characters that have the greatest impact on the story. With that in mind, Fairmont would like to salute some of its culinary wizards who regularly go above and beyond to transform the dining experience into a fairy tale like experience.

Fairmont Scottsdale Princess in Scottsdale, Arizona
At the AAA Five Diamond Fairmont Scottsdale Princess, the resort and its trained F&B staff strive to be a cut above the rest; literally. Enter Hugh Fenwick, the hotel's onsite butcher and resident protein expert. With nearly 30 years of experience, Fenwick, who oddly enough first started out as a "tea boy" in England, hand cuts an estimated 60,000 pounds of beef a year for The Grill restaurant alone. A typical day for Fenwick starts and ends in the frigid temperatures of the resort's large butcher shop lined with walk-in freezers. His work schedule is jam-packed with orders for beef steaks, ground beef, fish filets and all the fresh meats required to serve the resort's five restaurants and the many banquets held at the resort.

Fairmont Savoy in London, England
Not one to be outdone, Paul Muddiman at the Simpson's-in-the-Strand, The Savoy's signature restaurant, likes to think he could give Fenwick a run for his money. As top cook at the restaurant, known far and wide for its specialty of roast Scottish beef on the bone, Muddiman is the man responsible for ensuring that all of Simpson's carvers reach the high standards expected of a restaurant famous for its meat. A Master Carver, Muddiman also invites visitors to learn the skills of the blade with carving lessons that include a one-hour demonstration.

Fairmont Queen Elizabeth in Montreal, Canada
Seductively fragrant, smooth and luscious on the tongue, chocolate is, for many, the perfect romantic gift. But for Carole Proulx, it's a true love affair. As Fairmont The Queen Elizabeth's ChocolatiËre, she definitely has a passion for Grand Cru chocolate and admits to needing her daily dose. She appreciates the creativity and freedom her work allows her and continuously strives to create the finest truffles with lasting taste, intense and aromatic flavors. Available throughout the hotel's outlets, including the legendary Beaver Club restaurant and the Gourmandise Boutique, her exclusive truffles and chocolate showpieces are always in high demand. A few of her most popular creations are Passion Fruit White Chocolate Truffles and Chocolate Covered Caramels with Fleur de Sel. Taking the delectable treat to new heights is also one of Proulx's aspirations. Her latest pet project "Cultivated Confections" infusing chocolate with flavored spices and herbs such as chili, lavender, thyme, laurel, cardamom, saffron and curry.

Fairmont Newfoundland in Newfoundland, Canada
Making guests feel like they're on Cloud Nine is standard practice for the Fairmont Newfoundland's Chef de Partie Angie Ryan. Utilizing a locally grown berry known as a bakeapple or cloudberry, Ryan has put her own stamp on a classic French dessert The CrËme Brule. Infusion at its finest, Ryan's unique creation is a favorite of locals and tourists alike. Not one to be outdone is Gregory Preshyon, more commonly known as the hotel's Mushroom Hunter, who eagerly awaits the arrival of Newfoundland's Golden Chanterelle season. In his culinary quest to serve up a taste of the destination, Preshyon spends countless hours traversing the Avalon Peninsula in search of his quarry. On average, Preshyon collects a whopping 150 lbs of the delectable treats, which are utilized by the hotel's entire kitchen each season.

Fairmont San Jose, in San Jose, California
Providing Fairmont with a little touch of cool is Shinichi Sawamura from The Fairmont San Jose. A man of few words but much talent, Sawamura is internationally recognized for his special ability in taking a frozen block of water and transforming it into an award-winning ice sculpture. Sawamura is known throughout California for his elaborate holiday ice sculptures and regularly competes in international carving competitions throughout the world. One such invitation included a special visit overseas to fashion some pieces for the opening ceremonies at the Nagano Olympics.

Fairmont Savoy in London, England
Kasura Matsumora, Chef de Partie at The Savoy, A Fairmont Hotel, is fast gaining a reputation as the best sushi chef in London. Matsumora joined The Savoy just over five years ago from his native Japan and has quickly established the hotel as the place to go for both sushi and sashimi. Starting from scratch with basic raw ingredients, Matsumora blends his own spices and seasonings and creates dishes that are visually stunning as well as delicious.

Fairmont Le Chateau Montebello in Quebec, Canada
At Fairmont Le Ch‚teau Montebello, Richard Mantha is the Chef de Partie responsible for preparing the lavish breakfast buffet at Les Chantignoles restaurant. When staying at a luxury resort with over 65,000 acres to explore, it is very important to start the day with a hearty breakfast. And a Quebec breakfast just wouldn't be right without maple butter crÍpes and baked beans...but not just any baked beans, Mantha's baked beans! To his kitchen brigade, he is known as the Baked Beans Expert! For thirty-five years his specialty has been a staple in Montebello and no one has dared to modify his famous beans, reputed to be cooked for hours with the perfect amounts of molasses, brown sugar and a few secrets ingredients. Generations of guests have asked him to share his recipe, which has become a classic at the log chateau.

Fairmont Winnipeg in Winnipeg, Canada
If The Simpson's cartoon curmudgeon Mr. Burns was ever able to stop in for some nourishment at the Fairmont Winnipeg's Velvet Glove Dining Room he'd have one word on the brain "Eggs-cellent". This would be in large part to Chef Jeffrey Lesany and what some locals have dubbed Canada's fastest omelet (30 seconds). Lesany's special secret; he never uses a spatula or spoon to prepare his oval inspired creations, as he believes it reduces the quality of the fluffiness.

Fairmont Seattle Olympic Hotel in Seattle, Washington
Giving Lesany a run for his money is Earl "The Egg Man" Tutol from Seattle's Fairmont Olympic Hotel. When it comes to eggs, Tutol, whose monogrammed custom bowling ball reads "Big E", is a natural. Deftly cracking eggs one-handed, juggling six or eight omelets at a time, babying an order of sunny-ups to just the right point off completion or gingerly placing soft-poached eggs on top of a smoked salmon benedict, Earl is a maestro of egg cookery. After three years on the breakfast line, his movements are honed to bare-bones efficiency: No wasted motion, no wasted time.

Fairmont Ottawa, in Ottawa, Canada
Alberta born and bread, Collin Thornton, Executive Chef at Ottawa's Fairmont Ch‚teau Laurier is man who knows his steak. A purist at heart, Thornton's motto is a simple one when it comes to preparing the perfect Striploin or Rib Eye - heat it right with minimal seasoning to let the true flavors of the meat come through. With Asian fusion and fad diets on the decline, Thornton, a fan of Beef Tenderloin, has seen a major push towards beef dishes. Of particular note, he believes a movement to non-traditional game cuts such as venison, bison and elk, will be one of the 'prime' culinary trends in 2007.

Fairmont Scottsdale Princess in Scottsdale, Arizona
Baking is in the blood of The Fairmont Scottsdale Princess Executive Pastry Chef David Blom. While most children played with toys Blom played with eggwash and flour in his family's German bakery in Philadelphia. Since his career began, Blom has received numerous accolades including Chocolatier Magazine's 10 Best Pastry Chefs in America, two guest chef appearances on Baking with Julia Child and being a contributing chef to the cookbook Grand Finale. Although he calls himself a "jack of all trades," Chef Blom's specialties are his chocolate and sugar masterpieces. As a third generation baker, his foundation is strong in developing creative culinary masterpieces that are as pleasing to the palate as they are to the eye.

Fairmont Hotels & Resorts
100 Wellington, St. W., Suite 1600
Toronto, ON, M5K 1B7
P: 416.874.2457
F: 416.874.2422
www.fairmont.com