The Fairmont Waterfront Appoints Dana Hauser as Brand’s First Female Executive Chef (Canada)
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The Fairmont Waterfront Appoints Dana Hauser as Brand’s First Female Executive Chef (Canada)
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Category: North America & West Indies / Carribean islands - Canada - Careers
- Gourmet restaurants
- Appointments - Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2012-03-27
In firsts for both The Fairmont Waterfront and Fairmont Hotels & Resorts, Dana Hauser has been appointed as the luxury brand’s first female Executive Chef, taking the lead at the hotel’s gourmet restaurant Heron’s West Coast Kitchen + Bar as well as overseeing banqueting, in-room dining and all food and beverage operations at the hotel.
Raised on the East Coast of Canada, Chef Hauser developed a natural passion for local ingredients and being true to the product. “British Columbia provides an abundance of the finest ingredients.” comments Dana. “Combine this with being the first female Executive Chef in the Company; it’s a dream come true.” A classically trained chef, Hauser is keen to share her true devotion to fresh, local and seasonal ingredients.
“While Fairmont has had and continues to have many excellent female chefs in the kitchen, we’re very excited to announce our first Executive Chef position to be filled by a woman,” said Jean Michel Offe, the hotel company’s Vice President, Food & Beverage. “Dana has proven herself time and again to be a culinary master and her appointment is very well deserved. She is a very passionate culinarian and I’m confident that she’ll wow guests with her incredible culinary creations.”
Dana discovered her enthusiasm for cooking while studying Psychology at the Memorial University of Newfoundland. During her studies, she craved a career that combined her love for food and travel and a desire to perform within a team environment. Dana soon discovered her culinary cravings and enrolled in the culinary program at Canadore College. Her apprenticeship began at Fairmont Jasper Park Lodge where the Executive Chef immediately recognized a natural talent; offering Dana the option to complete her apprenticeship at the resort. Leaping at this opportunity, Dana enrolled in the Southern Alberta Institute of Technology's professional cooking program.
From the shores of Bermuda to the epicenter of Toronto; Chef Hauser has an extensive career with Fairmont Hotels & Resorts. “We are thrilled to have Chef Hauser join our team at The Fairmont Waterfront,” comments General Manager, Ian Pullan. “We have undergone significant changes at the hotel with the recent meeting space renovations and the revitalization of Herons West Coast Kitchen + Bar. Dana brings a wealth of knowledge and we are excited to have her lead our West Coast epicurean experience.”
“It is a perfect time to be joining the Waterfront,” comments Dana. “This is a very talented team, complemented by warm, welcoming service and an unparalleled waterfront location. I truly can’t wait to add my own element to this dynamic hotel and destination.”
Alongside cooking, Dana has a passion for mentoring young aspiring Chef’s. In 2011, she enrolled in the HMCS Montreal Navy Ship where she coached navy cadets and showed them the tricks of the trade. In May of 2012, Hauser will have the exclusive opportunity to cook at the James Beard House, a prestigious culinary event where only a select number of female Chef’s from Newfoundland are invited. When not in the kitchen, you may find her at the market sourcing local ingredients or even lending a hand in fundraising for local charities and in community food shelters.
About The Fairmont Waterfront
The Fairmont Waterfront provides relaxed luxury on the West Coast coupled with a world-class Vancouver experience. The hotel is in an urban retreat with elegant accommodation, state-of-the-art meeting facilities and breathtaking harbour views. Guests can enjoy a taste of local flavour in Herons West Coast Kitchen + Bar, then visit the hotel’s rooftop garden and honeybee apiary to discover where the restaurant’s fresh herbs and honey are sourced from
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