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Fairmont Dallas Welcomes New Executive Chef Jean-Francois Fortin from ‘Texas of Canada’, Fairmont C

Fairmont Dallas is proud to introduce Jean-Francois Fortin as the hotel’s new Executive Chef.

Chef Fortin has a wealth of culinary management experience from over twenty two years in the industry, most of which served at Fairmont hotels across North America. After earning his professional culinary diploma and completing Chef Training at Trait-Carre Professional Center in Quebec City, his career began in 1998 as Chef de partie at Fairmont Le Château Frontenac in Quebec City. He progressed through various positions of increasing responsibility, including Sous Chef, Chef, Manager and Consultant for different restaurants.

“I have been with Fairmont hotels my entire career and have embraced the brand and its values,” Chef Fortin said. “I am provided many opportunities to expand my knowledge, grow, and travel, developing my skills as a chef.”

Chef Fortin served as Sous and Executive Chef for a variety of Fairmont hotels from 2005 to 2016 including Fairmont Le Chateau Frontenac, Fairmont Hotel Macdonald, Edmonton, Fairmont Jasper Park Lodge, Fairmont Algonquin St. Andrews, Fairmont Chateau Montebello and finally at the infamous Fairmont Chateau Lake Louise in Alberta, Canada.

“The Fairmont Dallas is a notoriously successful hotel in the area and I have been eager to join the team for several years now,” Chef Fortin said. “I have primarily worked at resorts and am excited for this new adventure in the city.”

Serving as the Executive Chef of the Fairmont Chateau Lake Louise for since 2016, Chef Fortin is excited for the opportunity to get to know Texas cuisine. He and his team have already launched La Taqueria at the Lobby Bar, a new pop up concept at the Fairmont Dallas featuring Tex-Mex classics including tacos, burritos, and quesadillas. 

“I am loving Dallas so far, with its warm weather, friendly people, and the abundance of Tex-Mex food,” Chef Fortin added. “It is a cuisine I have enjoyed personally and a fun part of life as a Chef is getting to learn new cuisines in new places, learning to please the palettes of the locals.”

Chef Fortin will spend the first quarter of 2021 familiarizing himself with the hotel and the Dallas community. Being previously stationed in Alberta, Canada, affectionately known as the ‘Texas of Canada’ with its thriving cattle and oil industries, Chef Fortin looks forward to continuing to work with fine cuts of meat at the Pyramid Restaurant at the Fairmont Dallas. 

“The Pyramid is a fabulous restaurant, we are excited for what is to come in the new year,”
Chef Fortin said.

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Monday, December 14, 2020