La Chaine in Canada Nov 2017

National Meeting in Review
(October 26 – 29, 2017)
s Canada celebrated 150 years as a nation in Ottawa,
the Bailliage de l’Outauoais (Ottawa) was pleased to
host the 56th Grand Chapître du Canada from
October 26–29, 2017 with the National Council,
visiting provincial and regional Baillis and confrères from
across Canada and around the world enjoyed a wonderful
weekend of events. We were pleased to welcome visiting
members of the Chaîne from the United States, Australia,
Thailand, Germany, Switzerland, the Bahamas and
Singapore. This international contingent joined their
Canadian confrères in visiting Ottawa’s Byward Market,
strolling along the Rideau Canal and exploring the city’s
rich history, museums and architecture – framed with a
blaze of fall colours as the leaves changed.
The Parliament Buildings
The Fall Colours!
Cycling the Rideau.
The event began Thursday evening with Chaîne Dine-
Arounds offered by three Chaîne member restaurants:
Signatures at le Cordon Bleu, L’Atelier (an Ordre Mondial
des Gourmets Dégustateurs event) and Le Baccara.
Signatures at le Cordon Bleu
Appointed Executive Chef in November 2006, Yannick
Anton welcomed a full house of Chaîne members and
guests to a great evening at Signatures.
Jean-Guy Gorley, Chancelier du Canada, welcomes attendees.
Continued on page 4
A
VOLUME 16 — ISSUE 2 NOV/DEC 2017

CONTENTS
1 Bailliage du Canada —Chapître du Canada
2017 National Meeting in Review
(Ottawa, October 26 – 29, 2017)
3 Note from Bailli Délégué — David Tétrault
16 Professional Spotlights — The Chefs of the 56th
National Meeting du Canada
19 Concours National des Jeunes Chefs
Rôtisseurs – Ottawa 2017
24 Report on The International Young Chefs
Competition 2017
30 Canadian Hotelier Profiles
37 IN THE NEWS
40 In Memoriam — Colin Mantell/Elaine Curling
45 People and Places— Canadian National
Executive in Nanaimo
50 La Chaîne — Coast-to-Coast
2
SOMMAIRE
Bailliage du Canada — Chapître du Canada
2017 Réunion du Conseil National
(Ottawa du26 au 29 octobre 2017)
Un mot du Bailli Délégué — David Tétrault
Vedette professionnelle —
Les Chefs de 'Assemblée nationale 56e Revue
Concours National des Jeunes Chefs
Rôtisseurs - Ottawa 2017
Concours Jeunes Chefs Rôtisseurs
International 2017
Profils des hôteliers canadiens
LES NOUVELLES
A la mémoire — de Colin Mantell/Elaine Curling
Les Gens et les Lieux — Canadian National
Executive in Nanaimo
La Chaîne — d'un Océan à l'autre
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Note from the Bailli Délégué
David R. Tétrault
Bailli Délégué du Canada
Membre des Conseils d’Administration et Magistral
Président du Comité des Jeunes Chefs Rôtisseurs
Directeur de Technologie de l'information
Dear Members of la Chaîne in Canada
It goes without saying that the Grand Chapître du Canada in Ottawa was extraordinary. Thanks to Luc
Lalonde, Bailli Régional for Ottawa; Chancelier du Canada Jean-Guy Gorley and their team completed
an extraordinary task. My thanks to all involved. I am sure all those who attended were delighted to be
in Ottawa and join their fellow Chaine members at this annual event.
As I reflect on the year almost past, we have had some incredible work done behind the scenes and I
appreciate all the dedication and work done by our national council and provincial Baillis. It has been
exemplary, and I thank you all for your accomplishments. We have had some great successes this year
that I would like to share with you all.
A resurgence in Montreal. We have been in sharp decline in Montreal for several years. After the
resignation of Michel Busch, who was Bailli for over 30 years, we had trouble finding someone to
replace him. Mr. Jean-Guy Gorley was adamant that Montreal “shall not close” and he set about
“resurrecting” it. With the help of Mr. Pierre Brault, Jean-Claude and Ginette Phisel, some of the most
loyal Chaine members in Montreal, we began to make some headway. Then Fairmont appointed a new
RVP for Eastern Canada, who would manage the newly renovated le Reine Elizabeth Hotel. This was
Mr. David Connor, an old friend of mine and always a strong supporter of the Chaine. This group,
under the leadership of Jean-Guy Gorley has turned the Montreal Bailliage around. We have five new
members this year, and we have an active board of directors. But most exciting of all, is that the Chaine
spirit is once again alive in Montreal. Congratulations to Montreal and thanks to Jean-Guy Gorley for
his leadership and motivation. My thanks also to Jane Ruddick, Provincial Bailli of British Columbia
for her leadership role and her mentoring with her Bailliages in B.C.
Meeting the challenges in Victoria. The new Bailli of Victoria, Mrs. Gail Gabel and I had
acknowledged there were many challenges to grow the membership there, both in non-professional
membership and in growing the base of professional establishments. Gail was convinced that there was
a way to grow the Victoria membership and set in motion her plan of action. I am pleased to say the
growth in Victoria has been above and beyond the plan. In addition to bringing in almost ten new
members, she has signed up 14 of the existing members to start their first Ordre Mondial program.
Growth in Vancouver. New Bailli Regional Ann Collette’s plan on taking the position of Bailli was to
increase the professional memberships in her Bailliage. Though this has not yet been accomplished to
the level she wants, her goal is to meet with every professional member in person in her Bailliage.
Additionally, after many years of discussing the Ordre Mondial for the Bailliage of Vancouver, this year
they will open their OM with 20 members from their Bailliage.
A “Never Say Die” Echanson of Canada. After many years of no traction with the OM in certain
select centres in Canada, and not without every attempt to accomplish this by our Echanson du Canada
Michael Grimes, we have now added almost 50 OM members to our OM membership in Canada in
2017. Congratulations to our Baillis who see this as a way to attract new members, and give our
existing members an alternate way to celebrate food and wine. And congratulations to Michael Grimes
who never gave up.
Although there are many accomplishments across Canada, in my view, these are the most obvious.
Let’s celebrate our successes!
3

National Meeting in Review continued
A happy table toasts the Chaîne.
Pumpkin cheese cake augmented by the Canadian maple leaf.
4
Le Baccara
Renowned as Five Diamond restaurant, Le Baccara
offered an outstanding example of elevated French
Cuisine under the expert guidance of Executive Chef at
the Casino du Lac-Leamy Denis Girard.
L’Atelier
The Ordre Mondial des Gourmets Dégustateurs event
featured an experience in Molecular gastronomy with a
12-course meal, created by Chef Marc Lépine and
superbly matched with wines.
Chaîne des Rôtisseurs Dine-Around
Le Baccara
Amuse-bouche
Carpaccio de bœuf Kobe, tomme de brebis,
aubergine marinées
Menu
Terre mer, langoustine poché à froid,
terrine de pied de cochon
échalote frites, verdurette, vinaigrette citron confit, relish
Vinho Regional Minho, Alvarinho, Dom Diogo,
Quinta da Raza, Portugal
Pétoncle poêlé, pieuvre grillées en cuisson lente,
crumble de homard
sauce poivrons rouge et piment d’Espelette
Central Coast, Chardonnay, Wild Ferment, États-Unis
Foie gras de canard poêlé
tartelette feuilleté anise et panais, réduction mélasse et bourbon,
poire marinées
Valle d’Aoste, Petite Arvine, Feudi di San Maurizio, Italie
Granité
Caille du terroir cuite sous vide, foie gras, raisin
de Corinthe
gnocchis maison, jus de caille à l’ail noir, légumes saisonniers
Chianti Classico, Riserva, Borromeo, Poggio Borgoni, Italie
Crémeux a la fraise des bois
gelée de rhubarbe, crumble chocolat spéculos, gâteaux éponges,
ganache grand crus 70% glace rhubarbe absinthe
et rhubarbe confite
Maury, Fagayra, France
Chaîne des Rôtisseurs Dine-Around
Seared Royal Fundy Scallops
Cream of black truffle and port risotto,
green shallots, traditional XO sauce
Mallory & Benjamin Talmard, Macon-Uchizy, Bourgogne 2015
Crispy Pork Belly
Green peppercorn sauce, butternut squash, pickled radish
Stratus Gamay, Niagara-on-the-Lake, Ontario 2014
St. Sophie Veal Loin
Sous vide, mushroom stuffed crispy potato,
carpione sauce, hazelnut and red grapes gremolata
Louis Jadot, Coteaux Bourguignons 2015
Pumpkin Cheese Cake
Butternut squash salad, blueberry compote,
Warm squash spiced consommé, pecan crust

Early Friday morning, as the Concours National des
Jeunes Chefs Rôtisseurs was being held at the le Cordon
Bleu, Chaîne members could participate in the first of two
(Friday and Saturday) unique walking gourmet food tours
of Ottawa’s ByWard Market.
ByWard Market Tour
Twelve guests took a behind-the-scenes look at the
operations of the ByWard Market. A culinary guide
directed attendees through the delights of the market,
introducing them to some of gastronomy’s big names in
the city’s most historic neighbourhood. Participants had
the chance to meet the chefs, producers and food artisans
and to experience the market the way the locals do. Stops
included specialty grocery stores, restaurants and artisanal
boutiques with samplings of their culinary skills.
ByWard Market.
Baillis and Members Luncheon at the French Embassy
This year’s Baillis and Members Luncheon was a special
treat: a visit to the French Embassy, highlighted by the
intronization of Mme l'Ambassadrice Kareen Rispal into
la Chaîne as Chevalier d’Honneur. Attendees were greeted
by a magnificently set dining room, with a menu and
wines to match.
The dining room.
5
Ordre Mondial Dine-Around
L’Atelier
Octopus Terrarium
Pork and Oyster Terrine
Crab and Avocado
Monkfish
Soup of the Day
Squash Rings
Foie Gras and Cherry
Artichoke and Sweetbreads
Squab
Koji Beef
Sea Buckthorn
Chocolate Mousse

David Tetrault, Bailli Délégué du Canada intronizes l'Ambassadrice
Kareen Rispal.
L'Ambassadrice Kareen Rispal addresses invitees
6
(left to right) David Tetrault; l'Ambassadrice Kareen Rispal; and Jean-
Guy Gorley, Chancelier du Canada.
Dignitaries and guests at the French Embassy luncheon.
.
Chaîne des Rôtisseurs Baillis and Members
Luncheon, French Embassy
Pressé de fois gras aux topinambours rôtis
Betteraves marinées et sorbet à la livèche
Homard façon bouillabaisse
Noisette d’agneau de lait en pochette truffée
Petits farcis niçois, jus de thym ailé
Vacherin déstructuré au chocolat caraibe
The Wines
Côtes du Rhône blanc 2015
« Domaine des Chanssaud »
Côtes du Rhône rouge Charles de Valois 2015
« Domaine des Chanssaud »

On Friday evening, an extraordinary Welcome Reception
featuring a delectable series of food stations and a fine
selection of wines was held in the Laurier Room at The
Fairmont Château Laurier, hosted by Executive Chef
Louis Simard. Food stations included sablefish with
risotto; braised short ribs ravioli; shrimp ceviche; an
extensive charcuterie and cheese table; and a vanilla bean
ice cream station combined the ice cream with any and all
of espresso coffee, caramel and chocolate toppings and
fresh fruit.
Fairmont Château Laurier.
Jean-Guy Gorley admires the cheese station.
(left to right) Takashi Ito, Vice-Conseiller Culinaire Honoraire; David
Tétrault, Bailli Délégué du Canada; and Theresa Dickinson, Maître
Hôtelier Honoraire.
Jean-Guy Gorley and Patricia Koyich, Conseiller Gastronomique du
Canada.
International guests enjoy the reception.
7
PhotoscourtesyofRochGivoguePhotography

(left to right) David Connor, Officier Maître Hôtelier; Madeleine
Rocheleau, Chargée de Missions Honoraire; David Tétrault.
8
Executive Chef Louis Simard (centre).

9

While the National Council meetings were held Saturday
morning at The Fairmont Château Laurier, chaired by
David Tetrault, Bailli Délégué du Canada, confrères could
take part in the second of the ByWard Market tours or
alternatively, discover the beauty and history via a tour of
the Capital itself. Attendees learned about the creation of
the Rideau Canal (a UNESCO World Heritage Site) and
visited the sites of Canada’s Capital, including the
Supreme Court of Canada, the Bank of Canada, the
Canadian War Museum, and the architecturally impressive
Canadian Museum of History (and its unique views of the
Ottawa River and the Parliament Buildings). From there
the tour passed the National Gallery of Canada on the way
to Rideau Hall, the official residence of the Governor
General of Canada and 24 Sussex Drive, the official
residence of the Prime Minister of Canada, the Royal
Canadian Mint and many embassies and high
commissions. Finally, there was a visit to the Parliament
Buildings with a guided tour of the Centre Block, viewing
the House of Commons, the Senate and the magnificent
Library of Parliament, enjoying the incredible architecture
of this building that was built in 1922 after fire destroyed
the original building.
On Saturday evening, in a true change of pace and
celebrating the bilingual nature of Canada, the
Intronization, Reception and Gala Dinner were all held
across the Ottawa River in the province of Quebec at The
Fairmont Château Montebello, beautifully set on a lake
surrounded by trees ablaze with colour.
La Fairmont Château Montebello.
Luc Lalonde, incoming Bailli Régional for Ottawa,
opened the festivities at the induction ceremony by
welcoming all the attendees, before passing the baton to
Executive Chef Takashi Murakami, C.M., Conseiller
Culinaire du Canada. Chef Jan Hansen, Calgary Bailli
Régional and judge at the Jeunes Chefs Rôtisseurs
competition, introduced each of the eight young
competitors by name and invited them to join him on the
10
stage. They lined up, anxiously awaiting the results of the
competition. Chef Murakami formally recognized the
international competition sponsors: Wüsthof; CattleBoyz;
Medium Rare Chef Apparel; Uniglobe Lexus Travel and
Chef’s Hat Inc. and then explained the scoring overall as
well as how the new award for highest kitchen score came
about several years ago. In Canada, the winner of this
segment of the competition is recognized with the Chef
Paul Mastalir Award for Kitchen Excellence. Each of the
competitors was presented with a certificate and a
Wüsthof knife as participants.
Chef Murakami, C.M., Conseiller Culinaire, announces the winners.
After thanking le Cordon Bleu for their amazing kitchen
facilities, the Ottawa team for their organization, and
recognizing the judges, Chef Murakami announced the
winners. The winner of the gold medal and the Fulgence
Charpentier trophy was Victoria’s Joseph Tran, from the
Inn at Laurel Point. Joseph was last year’s bronze
medallist in the 2016 competition and has now earned the
right to represent Canada at the 2018 Concours
International des Jeunes Chefs Rôtisseurs in Taiwan.
Jan Hansen, Calgary Bailli Régional, congratulates gold medallist
Joseph Tran.

The silver medal was presented to Vancouver’s Nathan
Sundeen from Boulevards Kitchen & Oyster Bar. The
bronze medallist was Calgary’s David Ryc from The
Fairmont Banff Springs. Winnipeg’s Darnell Banman
from the St. Charles Golf Country Club was recognized
for having the highest kitchen score and received the Chef
Paul Mastalir Award for Kitchen Excellence along with a
Wüsthof Knife attaché set.
Chef Hansen (left) and Chef Murakami (right) with medallists (left to
right) David Ryc (bronze), Joseph Tran (gold) and Nathan Sundeen
(silver).
The young competitors.
Next year’s Canadian national competition will be
held on Friday October 19, 2018 in Edmonton.
David Tétrault, Bailli Délégué du Canada welcomed the
attendees and thanked the organizing committee for their
efforts in pulling together this tremendous national
meeting weekend. After David recognized the three dine-
around restaurants, the tour and luncheon locations, the
Fairmont Château Laurier for the Friday evening reception
and introduced the podium dignitaries, he invited Jean-
Guy Gorley, Chancelier du Canada, to lead the inductees
in the oath to the Chaîne.
David Tetrault raised the sword over the promotion of
council members and the induction of new members,
assisted by Tony Catanese, Argentier du Canada, and
Jean-Guy Gorley, Chancelier du Canada. The ceremonies
began with the presentation of an Officier Commandeur
pin to Chin Tieng Quek of Singapore and Commandeur
pins to Victoria’s Takashi Ito and Nova Scotia’s Josee
Richard in recognition for their 20 years of service to the
Chaîne locally, nationally and internationally. This was
followed by the presentation of the Bronze Star of Canada
to Cornell and Dorina Ceapa, in recognition of their
support of the Chaîne, including their donation of their
Acadian caviar for the evenings gala festivities.
David Tétrault with Takashi Ito, Commandeur.
David Tétrault with Josee Richard, Commandeur.
11

(left to right) Cornell and Dorina Ceapa Bronze Stars of Canada.
Gail Gabel, Bailli Régional, Bailliage de Victoria.
The intronizations were highlighted by the installation of
Gail Gabel as Bailli Régional of Victoria and Luc Lalonde
as Bailli Régional de l’Outauoais (Ottawa), along with the
intronization and promotion of members of the Ottawa,
Montreal and German Bailliages.
Luc Lalonde, Bailli Régional de Bailliage
de l’Outauoais (Ottawa).
12
Inductions and promotions included:
Officier Maître Hôtelier
David Connor
Maître Hôtelier
Jacques Larreur
Maître Rôtisseur
Stephane Frelon
Maître Restaurateur
Justin Marra
Baptiste Peupion
Chef Rôtisseur
Sharon Steward
Chevalier
Laurent Denis
Victor Eiser
Michel Gamache
Dr. Franz Kehl
Frédéric Nidelet
Michael Shepherd
Jean-François Tessier
Members promoted and inducted and dignitaries.
The National Council.

Following the induction ceremony, David Tetrault invited
everyone to next year’s national meeting and Grand
Chapître in Edmonton. Attendees then retired to the
balcony above the soaring Great Hall (complete with
roaring fireplace) of the Fairmont Château Montebello for
a champagne reception.
The Chapître dinner was held in the Ballroom at the
Château Montebello. David Tetrault welcomed everyone
to the Grand Chapître gala dinner and introduced Justin
Marra, the Montebello’s Director of Food and Beverage,
who welcomed everyone on behalf of the kitchen brigade
and the serving staff.
The gala dinner moved smoothly through a series of six
superb courses, prepared under the guidance of Yann
Gauthier, Executive Chef at The Fairmont Château
Montebello, perfectly accompanied by the exquisite range
of wines. Truly a wonderful grand finalé to a wonderful
weekend!
The young chefs relax at their table!
(Standing) David and Joan Tetrault with Cornell and Dorina Ceapa.
An “international” table.
13

14
Jean-Guy Gorley, Chancelier du Canada, delivered the
accolade, expertly commenting on each course,
complimenting the Fairmont Château Montebello, the
chefs, the kitchen and the serving brigade, to a long and
appreciative standing ovation. Jean-Guy also noted that
Ottawa Jeunes Chefs competitor Severine Jacquot from
The Fairmont Château Montebello had worked in the
kitchen that evening, helping to prepare the outstanding
dinner we had just enjoyed. The accolade concluded with
the recognition of Executive Chef Yann Gauthier; along
with Eric Cromer, Executive Sous Chef; David Desforges,
Executive Pastry Chef; and Maître D’hôtel Mathieu
Lefebvre for their outstanding efforts during the evening.
Jean-Guy Gorley addresses the kitchen and serving brigades.
Chaîne des Rôtisseurs
Grand Chapître Gala Dinner
The Fairmont Château Montebello
Acadian Sturgeon
Smoked, Ceviche, Wild and Green Caviar
Fresh Fromagerie Montebello Cheese, Gin Ungava
Chardonnay Reserve, Mission Hill, Okanagan Valley, BC
Almond Crusted Foie Gras
Apple and Ginger Gel
Vino Tinto, Teouro da Vinha, Portugal
Grog and Pear
Boileau Red Deer Loin
Smoked Chocolate Sauce, Marinated Vegetables,
Oat & Pumpkin Seeds Crumble
Les Combelles “Costières de Nîmes” Sud de France
Adoray Cheese Choux Pastry
Haskap Berries
Bodegas Volver, Paso A Paso, Espagne
Château Style Deconstructed Cheese
Strawberry, Dark Chocolate
Concha y Toro Vendanges Tardives, Chile

Jean-Guy Gorley presents award to Executive Chef Yann Gauthier.
David Tetrault presents award to Executive Sous Chef Eric Cromer.
Executive Chef Yann Gauthier addresses attendees.
Maître D’hôtel Mathieu Lefebvre (middle right) with the serving brigade.
15
Join Us in Edmonton for 2018!
Chapître of Canada 2018 — October 18 - 20, 2018

Professional Spotlights at the National Meeting
The Chefs of the 56th Canadian National Meeting
Yannick Anton
Executive Chef
Executive Chef Yannick Anton.
Chef Yannick Anton was appointed Executive Chef of
Signatures in November 2006. Originally from the south
of France, he received his training at the Lycée Hôtelier de
Nice. He began his career with Chef Michel Devillers at
L’Ane Rouge, a highly coveted Michelin-star restaurant. It
was there where he perfected his skill in the preparation of
seafood, learning the most advanced culinary techniques.
Marc Lépine
Executive Chef
L’Atelier
16
He continued in the region at the celebrated Hotel
Martinez in Cannes. In 1994, Chef Anton came to
Montreal where he accepted a position as sous-chef of the
restaurant Le Globe with Chef Martin Picard. He
eventually relocated to the Ottawa area where he assisted
in the opening of Le Baccara in what was then known as
the Casino of Hull.
In 2000 Chef Anton worked at the Westin Hotel with
Executive Chef Philippe Wettel, and at Canada’s
Department of Foreign Affairs and International Trade. He
has prepared state dinners for world leaders such as
Vicente Fox, former President of Mexico, George Bush,
former President of the United States and Wu-Jin Tao,
President of the People’s Republic of China. In February
2017, he was inducted as Auditor Member of the
Académie Culinaire de France.
Chef Marc Lépine studied and worked in Toronto, France,
and Italy before moving to Ottawa, where he completed
his sommelier certification and was twice named Ottawa
Chef of the Year by the Canadian Culinary Federation.
Marc opened Atelier in November 2008 and it was named
one of Canada's best new restaurants by Air Canada's
enRoute magazine, and has placed in the Canada’s 100
Best Restaurants all 3 years it has been published. In
February 2016, Marc became the Canadian Culinary
Champion making him the only chef to ever win the
national Gold Medal Plates competition twice, having won
previously in 2012.

Denis Girard
Executive Chef at
the Casino du Lac-Leamy Le Baccara
Chef Girard received his diploma
in culinary arts and pastry making
from the Institut de tourisme et
d’hôtellerie du Québec. Early in
his career, he served a number of
internships, including a stint on an
ocean liner and at the renowned
Montreux Palace in Switzerland.
He earned his stripes in various
restaurants and hotels in the
Greater Montréal area and became
first sous-chef at Cara du Québec.
Louis Simard
Executive Chef at
The Fairmont Chateau Laurier
Later, he took on the
responsibilities of Executive Chef
at the École Polytechnique and
then at the Holiday Inn in
Longueuil. Denis joined the team
as sous-chef at the Casino de
Montréal in 1996. In April 1999,
he was promoted to Kitchen
Manager.
As Executive Chef at the Casino
du Lac-Leamy since 2003, Denis
has maintained Le Baccara’s Five
Diamond rating, which was first
awarded in 2001. Since 2008, he is
responsible for all restaurants at
the Hilton hotel, including Arôme
Seafood and Grill, and since 2010,
Altitude Seafood and Grill
restaurant at the Casino de Mont-
Tremblant.
Denis is an active member of the
Société des chefs, cuisiniers et
pâtissiers du Québec (SCCPQ),
Chef Simard has a long list of
accomplishments that involve a
full and rich career with Fairmont
Hotels and Resorts. Making his
way from Toronto to Banff, then
off to California where he became
Executive Sous-Chef at Fairmont
Miramar in Santa Monica. During
Oscar season and throughout the
year, Simard was no stranger to
serving as chef to the stars. With
the Vancouver Olympics on the
horizon, he pursued an opportunity
to join the Fairmont Waterfront as
Executive Sous-Chef and then
became acting Executive Chef at
Fairmont Vancouver.
and has gained broad experience in
large-scale institutions. In early
2015, he was named Chairman of
the Prix Reconnaissance Re-naud-
Cyr, which recognizes the savoir-
faire of chefs and artisans
dedicated to promoting Québec
cuisine and products. He has
acquired more than 35 years of
experience, including extensive
management experience.
In May 2015, Denis received the
coveted recognition of Québec’s
Chef of the Year from his SCCPQ
peers and, in June 2015, was
named personality of the week by
Le Droit, a daily newspaper in the
Outaouais region.
In his spare time he channels his
creative energy into making his
own beer. “Many people have
asked me what my cooking
philosophy is; that’s easy – out of
the box ideas, paired with bold
flavors, using fresh and delicious
ingredients,” says Simard
17

Yann Gauthier
Executive Chef
The Fairmont Château Montebello
18
Executive Chef Yann finished his
DEP in cooking in May 2001 in
Trois-Rivières, moving on to work
at the Auberge du Lac with clear
water in St-Alexis des Monts where
he held the position of Chef de
partie. The following year, Yann
joined the Fairmont Château
Montebello team as Chef de partie.
In 2007, Yann became Deputy Chief
and in 2013, he became Executive
Sous-Chef.

Concours National des Jeunes Chefs Rôtisseurs
Ottawa 2017
Canada’s best young chefs battled it out at this year’s national
Jeunes Chefs Rôtisseurs competition on Friday, October 27 at
Ottawa’s Le Cordon Bleu Campus. The winner of the Chaîne
des Rôtisseurs gold medal earned the right to represent
Canada at the 2018 Concours International des Jeunes Chefs
Rôtisseurs to be held September 7th in Taiwan.
All the competitors were recognized at the induction
ceremony of the Grand Chapître du Canada on Saturday
evening. The eight contestants were all regional winners,
representing the following Bailliages and sponsoring
restaurants (from east to west):
Halifax Jacob Rand Fox Harb’r Resort
Ottawa Severine Jacquot The Fairmont Chateau Montebello
Toronto Keanu Francisco The Food Dudes/ Rosa
Winnipeg Darnell Banman St. Charles Golf Country Club
Edmonton Alexander Maryniak NAIT
Calgary David Ryc The Fairmont Banff Springs
Vancouver Nathan Sundeen Boulevards Kitchen & Oyster Bar
Victoria Joseph Tran Inn at Laurel Point
Using the contents of a very challenging “black box,” the
young chefs were given four hours in which to create a menu;
and prepare and serve an appetizer, a main course and a
dessert for four. Each chef's written menu had to be
completed within the first half-hour, with three and a half
hours allowed for preparation. In the black box, the
competitors found the following compulsory items: one
seabass (800/900g); eight units scallops U10; 3 oz. Acadian
Sturgeon caviar; 250ml fish fumet; squid ink; 2 kg guinea
fowl; 100g ground lean veal; 500 ml brown chicken stock;
and 300g of black chocolate (Valhrona). Non-compulsory
items included various vegetables, fruits, liquors and fresh
herbs. Contestants were judged on taste, originality, creativity,
presentation, portion size, nutrition, dress, kitchen cleanliness
and timing by a team of professional and nonprofessional
judges, under the watchful eye of Executive Chef Takashi
Murakami, C.M., Conseiller Culinaire.
"This competition is unlike any other in the world," said
David Tétrault, Bailli Délégué du Canada and President of the
Concours International. "It is a true black box for a specific
age group of young chefs. It is difficult and it is stressful. It is
judged at the international level by accomplished professional
member chefs.”
The kitchen judges were:
Jan Hansen, Bailli Régional, Calgary
Aurelien Legue, Ottawa
The dining room judges included:
Dr. Jane Ruddick, Bailli Provincial de la Colombie-Britannique,
Vancouver
Patric Turcot, Maître Rôtisseur, l’Outauoais
Harjeet Singh Mehdwan, Vice-Conseiller Culinaire, Edmonton
Jean-Claude Chartrand, Maître Rôtisseur, l’Outauoais
John Alexander, Chef de Table, Winnipeg
Tony Cantonese, Argentier du Canada, Winnipeg
Guy Blain, Maître Rôtisseur, l’Outauoais
Pierre Morisset, Chevalier, l’Outauoais
Herve Chabert, l’Outauoais
Steve Nash, Vice-Chargé de Presse Honoraire, l’Outauoais
Susanne Pringle, Dame de la Chaîne, l’Outauoais
Regent Gagnon, Chevalier, l’Outauoais
Chef Jan Hansen, Bailli Régional, Calgary, led the young
competitors onto the stage. Chef Takashi Murakami thanked
Le Cordon Bleu for their amazing kitchen facilities and the
Ottawa team for their organization. He recognized the
sponsors of the competition (Wüsthof; CattleBoyz; Medium
Rare Chef Apparel; Uniglobe Lexus Travel; and Chef’s Hat
Inc.), then introduced the eight competitors as they joined him
on stage. Each received a diploma from the Chaîne and a
Wüsthof knife. Chef Murakami then announced the winners
of the national Jeunes Chefs Rôtisseurs competition.
The winner of the gold medal and the Fulgence
Charpentier trophy was Victoria’sJoseph Tran, from the Inn
at Laurel Point. Joseph was last year’s bronze medallist in the
competition and has now earned the right to represent Canada
at the 2018 Concours International des Jeunes Chefs
Rôtisseurs in Taiwan.
The silver medal was presented to Vancouver’s Nathan
Sundeen from Boulevards Kitchen & Oyster Bar. The bronze
medallist was Calgary’s David Ryc from The Fairmont Banff
Springs. Winnipeg’s Darnell Banman from the St. Charles
Golf Country Club was recognized for having the highest
kitchen score and received the Chef Paul Mastalir Award for
Kitchen Excellence along with a Wüsthof Knife attaché set.
Next year’s Canadian national competition will be
held on Friday October 19, 2018 in Edmonton.
Chef Murakami, C.M., Conseiller Culinaire.
19

The kitchen “heats up”.
Chefs Jan Hansen and Murakami watch the action closely.
The competitors.
Tasting judges discuss the dishes.
20
The “Finished Product”.

Chef Murakami announces the winners.
Chef Hansen (left) and Chef Murakami (right) with medallists (left to right)
David Ryc (bronze), Joseph Tran (gold) and Nathan Sundeen (silver).
Winning appetizer.
Winning main course.
Winning Dessert.
21
The Winning Menu
Appetizer/Entrée
Marble Scallop and Seabass Mousse
Citrus pomme dauphine/tarragon beurre blanc,
pickled shallots and arugula salad
Main course/Plat principal
Guinea Fowl Duo: Roulade and Braised Leg Croquette
Natural reduction, herbed potato pavé,
squash purée, roasted beets
Dessert/Dessert
Dark Chocolate Mousse, Maple Poached Apples
Spiced sponge, vanilla macarons

Sponsors of the Jeunes Chefs Competition
Joseph Tran Biography
At 25-years-old, Joseph Tran has already been cooking for
a decade; he started in his father’s restaurant in London,
Ontario as a dishwasher and his hard work brought him to
the line. Food has always been an important part of Tran’s
life, and although slim in build, he loves to eat! His
favourite meals are home-made dishes, such as a
vermicelli bowl with spring rolls and, originating from
Vietnam, his background has significantly influenced his
style of cooking. Playing with flavour and texture profiles
22
has his dishes dancing between sweet and sour, and crispy
and chewy, each bite a surprise to the senses.
After realizing his passion for cooking, Tran took
culinary skills and culinary management at Fanshawe
College in London, Ontario in 2013. After graduating,
Joseph began working in a local hotel restaurant. Tran’s
talent was quickly recognized by his chef in London, who
suggested that Tran be mentored by Chef Takashi Ito of
Inn at Laurel Point in Victoria, B.C. Chef Ito travelled
from Victoria to interview Tran and recognizing the
potential in this young cook, hired Joseph to work at
AURA waterfront restaurant + patio, Inn at Laurel Point’s
acclaimed restaurant.
In his two years at AURA, Tran’s dedication and zeal
has resulted in his rapid rise up the culinary ladder to his
current position as first cook. Although Joseph is quiet and
humble, his personality and talent are anything but as he
constantly experiments with new dishes and combinations.
Always looking to improve, Tran observes his
surroundings and regularly asks questions, leaving no
stone unturned. He has even taken his work home with
him, creating a professional kitchen of his own, complete
with a deep fryer.

This bright young man started competing while he was
in culinary school, and thrived in the competitive
environment. Most notably Tran has taken second place in
a national cooking competition, and first place in B.C.
Iron Chef. He says it is the thrill and the rush that attracts
him to compete. His calm demeanor may make him seem
like a dark horse, but he is a force to be reckoned with. To
prepare for La Chaîne des Rôtisseurs Jeunes Chefs
competition, Tran says he broke all the principals down,
practicing each component on its own. Noting that no
matter how much you practice, when it comes to the black
box, you have no idea what you will be working with – an
element he loves.
Practicing for his latest competition was a group effort,
led by Executive Chef Takashi Ito, and supported by the
culinary team at Inn at Laurel Point. In order to prepare
Tran for this high-level competition Chef Ito called upon
other local Chaîne des Rôtisseurs members in Victoria,
who graciously allowed Tran to practice in their kitchens,
so he was equally prepared for a variety of ingredients and
cooking environments.
One ingredient, however, will always be a challenge for
Tran, as he has a severe shellfish allergy. When using the
ingredient, Tran says he wears layers of gloves, and takes
extra care. Joseph has become an expert at blind seasoning
seafood, since he cannot actually taste a dish containing it.
His expertise was noted during the competition when he
prepared a marbled scallop and sea bass mousse dyed with
squid ink for his appetizer. However, Tran’s aptitude for
desserts sets him apart from many competitors. In his last
three competitions, his desserts have been his strongest
dish. Tran’s diverse skillset makes it hard to believe he is
only 25 years old. For Tran, it is his love of creating,
curiosity and passion for learning that drives him to excel
in all areas of the kitchen.
Michael (third from right) awaits the judges’ comments along with his six
fellow competitors.
23

REPORT ON THE INTERNATIONAL
YOUNG CHEFS COMPETITION 2017
On September 8, 2017, young chefs from 21 countries,
each sponsored by a professional Chaîne member, met in
Frankfurt am Main, Germany, for the honour of
competing in the 41st Concours International des Jeunes
Chefs Rôtisseurs. Frankfurt last hosted the competition in
2007.
For 2017, the gold medal was awarded to Malaysia
(Amelia Mei Vern Ng, Hotel Istana Kuala Lumpur City
Centre), the silver medal to Netherlands (Michel Oude
Booijink, Landhuishotel & Restaurant De Bloemenbeek,
De Lutte, Netherlands) and the bronze medal to Australia
(Christopher Allan Malone, Clarke's Of North Beach).
The winner received a wristwatch from Wempe, the silver
medallist received a sterling silver pen by Graf-von-Faber
Castell, while the bronze medallist received a pair of
silver-plated champagne flutes from Robbe & Berking.
Congratulations are also due to competition winner
Amelia Ng for achieving the highest marks in the kitchen,
for which she received the Wüsthof Award of a set of
three knives. In addition all 21 competitors received an
engraved silver-plated gourmet spoon and money clip
provided by Robbe & Berking.
For many young chefs, this is the culmination of at least
a year of dedicated work, in addition to the preparation
required to qualify for their local, national and regional
competitions. The international competition is a
challenging one. Some competitors arrived with
companions to assist in the translation of their menus from
their native tongue to English. The competition was
divided into two groups: A and B, with the A group
having a 05:30 a.m. wakeup call, 6:30 a.m. menu writing
session and into the kitchen by 7:00 a.m.! The B group
started menu writing at 12:30. By 7:30 p.m., everyone was
back enjoying dinner at the host IB Hotel.
Next year the 42nd Concours International des
Jeunes Chefs Rôtisseurs will be held September 7,
2018 in Taiwan.
24
Lois Gilbert, Bailli Honoraire and member of the
International Jeunes Chefs Rôtisseurs Competition
Committee, provided a report on the young chefs’
experiences during their stay in Germany:
The seven female and fourteen male competitors came
from twenty-one National Bailliages: Australia, Belgium,
Canada, Colombia, Cook Islands, Finland, Germany, Great
Britain, Hungary, India, Malaysia, Netherlands, Norway,
Singapore, South Africa, Sweden, Switzerland, Taiwan,
Turkey, United Arab Emirates and the USA. The Cook
Islands and Netherlands were first time participants.
The highlights of the week included a tour given by Boris
Maskow of the Lufthansa airline production kitchen which
produces over 120,000 meals each day; a Vitamix
demonstration from Jens Jorra; a Pommery Champagne
tasting at Main Tower led by Boris Maskow; and a visit to
Hassia Springwater hosted by Michael Hock. We are
grateful to these sponsors for providing such unique
experiences to our young chefs.
This year’s primary protein was revealed two months in
advance to the competitors while the rest of the black box
was revealed to the contestants when each group of chefs
entered the menu writing room. The black box consisted of a
whole sole, a whole trout, lamb steak and rack, artichoke,
pea pods and mango. Competitors had to use at least 50% of
these items and could complement them from a large array of
non-mandatory items. The competition allows the young
chefs 30 minutes to write their menu, 3½ hours to their first
course followed by 15 minutes until their main and a final 15
minutes to their dessert.
Competitions like this rely on the expertise and unbiased
fairness of both the kitchen judges and the tasting judges.
Thank you to these members who attended from all corners
of the world. Last but certainly not least, for their ongoing
generous contributions to the competition we are very
grateful to our perpetual sponsors, Le Cordon Bleu Paris,
represented in person by Chef Eric Briffar;, Wüsthof
Manufacturing (Germany), represented by Harald Wüsthof;
and Chef’s-Hat Canada.
The black box.

Members of the International Jeunes Chefs Rôtisseurs Competition
Committee Lois Gilbert, Bailli Honoraire du Moscow; and David Tetrault,
Bailli Délégué du Canada.
Kitchen judges along with David Tetrault and Klaus Tritschler, Bailli
Délégué du Germany.
A graduate of F.H. Collins Secondary School in Whitehorse,
Yukon, in 2011, Michael received awards in Feast 11 and
Feast 12, with the highest marks in his high school foods
class. He then attended the Pacific Institute of Culinary Arts
in Vancouver, receiving his Baking and Pastry Diploma in
2011 (with top practical exam marks) and his Culinary Arts
Diploma in 2012 (graduating with honours as the top
culinary student) and receiving a scholarship from the BCC
Association. During those years, Michael was also extremely
busy gaining experience assisting with catering functions and
cooking classes at the Pacific Institute of Culinary Arts, as a
25
Dignitaries and competitors.
Our Canadian Competitor Michael Roszell – A Profile

volunteer and in entering competitions. His volunteering
activities included participating for three years as a student
cook in the FEAST high school cafeteria program, preparing
salads, sauces and hot items as well as participating at the
Yukon Food for Learning Fundraiser 2010; Growing Chefs
2011, 2012 and 2013 From Farms to Forks Gala Fundraisers;
and at the 2012/2013 Spot Prawn Festival. Michael also
found the time to compete in the Yukon Territorial Skills
Canada Competition for high school students and placed
second overall. He followed that up by winning the bronze
medal at the 2012 BC Foodservice Expo Hot Competition
Live!, competing against other post-secondary culinary
students to prepare two scallop-based dishes in under 30
minutes; and placing third overall at the Skills Canada BC
Culinary 2012.
Michael’s list of achievements in terms of building his
culinary skills over a relatively short timeframe is no less
impressive. He is Food Safe Level One and Serving It Right
certified; has received his Level One and Two certificates in
wines from the Wine & Spirit Education Trust (WSET); and
has his Food and Beverage Management Certificate.
Michael currently serves as Chef de Partie at the Pear Tree
Restaurant in Vancouver, working under the guidance of
Executive Chef Scott Jaeger, Vancouver Vice-Conseiller
Culinaire. Michael spent the previous two years in
Edinburgh, UK, holding the position of Chef de Partie at the
Scran and Scrallie restaurant and Commis/Garde Manger at
the Castle Terrace. Prior to that he served as patissier at
Vancouver’s Sweet Spot Bakery; Tournant at Forage
Restaurant; third cook at the Four Seasons Vancouver; Garde
Manger and Tapas at Sanafir Restaurant; and Cook/Line
Cook at the Edgewater Hotel, much of this concurrent or as
summer jobs.
Michael as the action heats up at the competition.
Michael puts the finishing touches to his appetizer.
26
Michael’s Menu
41st Concours International
des Jeunes Chefs Rôtisseurs
Appetizer
Slow-baked filet of trout
With agnolotti of sole mousse, artichoke barigoule,
fresh peas and pickled shallot
Main Course
Roast Rack of lamb
Encroüte of haunch of lamb, trumpet mushroom,
cauliflower purée, warm tomato, lamb jus
Dessert
Baked Alaska of Mango and
Raspberry semifreddo
Lime sable, mango tuile, raspberry with chocolate sauce

Canadian Hotelier Profiles
Editor’s Note: Over the past year, we have featured three of our Canadian Hoteliers (David
Connor, Maître Hotelier, Regional VP, Fairmont Hotels & Resorts Eastern Canada; Susie
Sirri, Bailli Régional, Bailliage de Nanaimo, Director of Operations, The Grand Hotel,
Nanaimo, British Columbia; and Mark Wilson, Bailli Provincial des Prairies, Partner and
Vice-President of the Hotel Arts Group, Calgary, Alberta) in the International Chaine E-
Newsletter “Chaîne Online News”. We are pleased to reproduce those profiles here starting
with the background of each hotelier (alphabetically by last name) and then a compilation of
their answers to each of a set of six questions posed by the international publication.
David Connor, Maître Hotelier
Regional VP, Fairmont Hotels & Resorts Eastern Canada
and General Manager, Fairmont The Queen Elizabeth
David Connor, Maître Hotelier
Originally from Montreal and fluent in English and
French, David Connor, Maître Hotelier, brings more than
30 years of experience in the hotel industry — both in
30
Canada and the U.S. — and has held progressive positions
with Starwood Hotels since 1991. As of January 3, 2017,
David became the new regional vice-president, Eastern
Canada for Fairmont Hotels & Resorts. Based in
Montreal, he will also manage Fairmont The Queen
Elizabeth — currently undergoing a complete
transformation — and also has regional responsibilities
which include overseeing Fairmont’s iconic hotel
portfolio; Fairmont Le Château Frontenac (Quebec City),
Fairmont Le Manoir Richelieu (La Malbaie), Fairmont
Tremblant (Mont-Tremblant), Fairmont Le Château
Montebello (Montebello) and Fairmont Château Laurier
(Ottawa).
“I am delighted to be joining the Fairmont brand, well-
known for its luxurious landmark properties. I am pleased
to arrive in time to prepare the reopening of Fairmont The
Queen Elizabeth following its reinvention and to guide the
hotel into an exciting new phase of its history,” says
David. “As well, I look forward to working closely with
the general managers of the Eastern-Canada region to
ensure memorable experiences for our guests.”
Fairmont The Queen Elizabeth
After obtaining his degree in Hotel Management from
Montreal’s LaSalle College and his MBA from Concordia

University, David began his career as director, Total
Quality Management and hotel manager with Le Centre
Sheraton Montreal. He relocated to California in 2000 as
general manager, Hilton Sonoma County, Santa Rosa and
held that position until 2002 when he returned to Canada
as general manager, The Westin Calgary. In 2005 he was
appointed as opening general manager for The Westin
Boston Waterfront.
Fairmont Le Manoir Richelieu (La Malbaie)
In 2013, David was appointed as area managing director –
Eastern Canada with Starwood Hotels & Resorts, where
he was responsible for seven properties in Toronto,
Ottawa, Montreal and Burlington, Va., as well as general
manager for the Sheraton Centre Toronto until accepting
his most recent position with Fairmont.
Fairmont Tremblant (Mont-Tremblant)
The Grand Hotel in Nanaimo.
Fairmont Le Château Frontenac (Québec City)
Fairmont Château Laurier (Ottawa)
Fairmont Le Château Montebello.
[Photos courtesy of Fairmont Hotels & Resorts]
Born in Washington DC to Iraqi parents who moved to the
United States in the 1960’s, Sawsan Sirri (nicknamed by a
preschool friend, she is better known to all as Susie) has
now settled down in Nanaimo on Vancouver Island.
Spending most of her life on the move, her childhood
travels took her to Texas, England, the United Arab
Emirates, and finally Vancouver, just after the 1986 Expo
held in that city.
Graduating with a degree in Criminology from Simon
Fraser University, she never planned on an ultimate career
as a hotelier but life has a way of steering you in
31
Susie Sirri, Bailli Régional, Bailliage de Nanaimo
Director of Operations, The Grand Hotel,
Nanaimo, British Columbia

unexpected directions. In the mid-1990’s Susie’s father
decided to build a landmark hotel property in Nanaimo,
known as the “Harbour City” on British Columbia’s
beautiful Vancouver Island. Right from the start, her
parents impressed upon her the importance of being a part
of the hotel project from its initial steps and so an eventual
career in the hospitality industry was born.
The family-run hotel opened in 1998 under the
Starwood Hotel and Resorts banner. Being involved with
Starwood in its early and high growth phase allowed Susie
to grow with the organization, later moving on to work at
some of Starwood’s corporate properties in the United
States. One highlight was her time as Complex Manager
working for two properties side by side in Palo Alto,
California during the “dot com” boom, commuting
between the Sheraton and the Westin hotels, respectively.
Her most memorable years were during her time at the
historic Westin St. Francis in downtown San Francisco as
a Conference Service Manager, as explained later in this
profile in the Question and Answer section.
Several years later, Susie took a sabbatical from the
hospitality industry, returning to her childhood roots in the
Middle East. She joined Aljazeera in Qatar just as they
were embarking on an English language service, returning
to Vancouver Island in 2009. Her return to the family
hotel, now known as The Grand Hotel Nanaimo, gave her
the opportunity to bring exciting new ideas and flavours to
the Nanaimo market. In her role as Director of Operations
at the Grand, Susie joined the Chaîne des Rôtisseurs and
headed up the start of a full-fledged whisky bar with over
140 varieties on hand, soon becoming an official partner
bar of the Scotch Malt Whisky Society. Not to be outdone
by The Grand Hotel’s celebrated Whisky Bar, Susie is
also proud of their wine program and participates in the
annual International Vancouver Wine Festival wine list
competition. She became Bailli Régional of the Nanaimo
Bailliage in 2012 and is committed to bringing new
members and those passionate about exceptional food and
beverage to the Chaîne.
Susie at recent 2017 International Chaîne Day event at the Villa Eyrie
Resort which brought 80 members of the Nanaimo, Victoria and
Vancouver Bailliages together.
32
The rock gardens at The Grand Hotel.

Born and raised in Calgary, Mark Wilson grew up in a
family-owned restaurant environment. Now, after almost
four decades in the Calgary hotel and restaurant scene, he
is also a rarity in the hospitality industry—he has achieved
all of his success without ever having worked outside of
his home city. Beginning as a $1.75 per hour bus boy at
the Empress Hotel when he was eleven (his mother was
the hotel’s catering manager so he had an “in”), he
attended the local college’s (SAIT) Hotel and Restaurant
Administration diploma program (now sitting on its
advisory board) while working part-time at the local
Westin Hotel and with Cara Foods. Attesting to his
passion for learning, Mark won scholarships in each year
of his enrollment. After graduation from SAIT, he went
professional at the Westin, rising from bartender to waiter
to service captain to Maître d’hôtel of the famous Owl’s
Nest Dining Room and Lounge by the time he was 24.
Mark honed his leadership skills at the Westin Hotel
from 1985–2000. Mark’s career at the Westin saw him
work as a front line leader in a variety of capacities. As
the Banquet Manager, Mark developed a training program
that elevated service standards and instilled a foundational
commitment, enabling staff to improve their professional
practice and do well. His assistants ultimately assumed
senior leadership roles in other hotels. As the Director of
Catering and Convention Services at the Westin, his team
achieved or exceeded planned goals every year.
The Westin liked his abilities, as did the Hyatt, where
he later worked in the early 2000s. Mark opened the Hyatt
Regency Calgary as the Director of Catering and
Conference Services, and created an immediate presence
in the marketplace. Mark’s work at the Hyatt Regency
Calgary from 2000 to 2005 saw him also lead as
Executive Assistant Manager, overseeing both the Rooms
and Food and Beverage divisions. Additionally, he
enjoyed the opportunity of being part of the team to open
the Hyatt Regency Huntington Beach. He would have
entered a Hyatt training program that would shape him
into a Hyatt general manager, however, he would have
had to leave Calgary and spend years in various Hyatt
properties around the globe as part of the management
program in their corporate family. At this juncture Mark
decided his own family came first, and he opted to stay in
Calgary with wife, Kerry, and their two growing children.
Mark also gained significant experience working for
Red Robin Restaurants as a General Manager and
participating in many location openings for the
corporation. Mark worked for Cara Operations and the
Calgary International Airport early in his career.
Today, he runs Calgary’s two largest and busiest
boutique hotels as a partner and Vice-President of the
Hotel Arts Group. This dynamic hospitality group has in
its current portfolio: Hotel Arts, a 185-room upscale
boutique hotel opened in July 2005 in the heart of the new
downtown Calgary, and the Kensington Riverside Inn
Relais & Chateaux - a 19-room boutique property in the
trendy Kensington area. Mark is also the general manager
of both properties.
Hotel Arts.
Kensington Riverside Inn Relais & Chateaux.
33
Mark Wilson, Bailli Provincial des Prairies
Partner and Vice President of the Hotel Arts Group,
Calgary, Alberta

In these capacities, Mark oversaw the repositioning and a
multi-million dollar makeover of an aging Holiday Inn
into what became The Hotel Arts. By renovating and
building a state of the art banquet kitchen and a 9300-
square foot ballroom in 2005, the hotel became a major
player in the downtown market. His food-service
experience was crucial in setting up the hotel’s Raw Bar
and its banquet facilities, and in later opening nearby
affiliate restaurant Olives. His experience on the “rooms”
side of the hotel business paid off too, since every one of
the Holiday Inn’s rooms was gutted and revamped. Under
his leadership Hotel Arts top line revenue and bottom line
profitability increased 250%.
Mark and Kerry Wilson enjoy a moment on the Hotel Arts patio.
He also attained the sought after Relais & Chateaux flag
for the 19-room Kensington Riverside Inn, Calgary’s first
Relais & Chateaux property. This property is only the
second establishment in Alberta besides the Post Hotel &
Spa in Lake Louise, another Chaîne member. Originally,
the inn had only a breakfast room but it was converted
into the intimate Chef’s Table, one of the premier high-
end restaurants in Calgary. As restaurant market trends
have changed so too has the restaurant—Oxbow, a
restaurant and lounge now stands in the less formal,
relaxed space.
Mark has given back to his profession in many ways,
resulting in him being presented with a much sought after
“White Hat Award.” The White Hat Awards celebrate
inspiring Calgarians and businesses in the tourism
industry who go above and beyond, striving to make their
guests' experiences memorable ones. This particular
award was presented to Hotel Arts for Hotel of the Year in
2015 and Restaurant of the Year in 2016.
34
Mark serves hamburgers at local charity event.
He currently serves on the Board of Directors of Tourism
Calgary, Prostate Cancer Fundraiser Board Member, and
as Advisory Board member, Hospitality Management /
SAIT Polytechnic. Mark still makes room in his busy and
hectic schedule to serve the Chaîne as Bailli Provincial
des Prairies. He has previously held positions as Bailli
Régional, Vice-Echanson, Vice-Argentier and Vice-
Conseiller Gastronomique of the Bailliage de l’Alberta à
Calgary.
Mark with his “White Hat Award”.

1. Where does your love of gastronomy, culinary
arts and fine wines come from?
[David Connor] I grew up watching my father
cooking for our family and learned to love cooking
myself. Over the years in the industry, from hotel
school to today, food and wine has intrigued and
interested me very much. I am a want-to-be chef at
heart. In turn, I love to handle all things cooking for
my family on weekends, often cooking breakfast
through dinner. My children joined me in the kitchen
very early on, aided by a step stool, so my son
Christian could reach the counter.
[Susie Sirri] My grandmother was the immaculate
host. She was not a hotelier, she was an educator by
profession and homemaker, but she had an open and
welcoming home at all times. She was always
prepared to host guests and always had something
cooking in the kitchen with a hot pot of water boiling
for tea.
[Mark Wilson] From a young age I was always
exposed to food and beverage. My mother was my
inspiration. Early on my mother mentored me with
her entrepreneurial spirit. She started her own
restaurant businesses and I was always involved. I
loved the excitement, passion and dedication it
required to be successful. It was like I had unlocked a
secret code that was so obvious, just be passionate
about what you want to do!
2. You have obviously inspired a lot of
professionals in the industry – from where (or
who) do you draw your inspiration?
[David Connor] I admit that I am a Food Channel
junkie. I can watch hours of food shows and often try
to recreate the recipes the television chefs make on
their shows. Many of our meeting planners these days
are foodies themselves and they are interested in
offering exciting food events for their attendees. I
love this approach because it pushes us to create new
concepts and presentation styles to meet and even
exceed their expectations.
[Susie Sirri] The most memorable times for me were
during my time at the Westin St Francis. I worked for
a Catering and Conference Director who had daily
afternoon meetings with her managers who had events
that week. If you were even one minute late to those
meetings without an excuse, you’d get the call on the
company wide “walkie talkies” that everyone could
hear. You never wanted to be that person! I can still
hear her voice in the back of my head on many days,
even today!
[Mark Wilson] I only hope I have inspired young
professionals, it is so rewarding to see success
stories. For me I was always a front of the house
guy that loved to cook and talk about food, but I
was simply passionate about hospitality business
with an eye to food and wine. I gained my
inspiration from the customers, guests and
suppliers that I continue to have the privilege of
interacting with. I have always felt such a sense of
satisfaction seeing the appreciation and excitement
I was shown for great food and wine, and I always
identified with individuals that treated the art of
the table and the art of hospitality with such vigour
regardless of background. It is a common link or
language that crosses borders, religion and culture.
3. What would you say has been the biggest
developments in hospitality that you have
witnessed in your years as a hotelier?
[David Connor] While I am not a culinary
professional, I feel one of the biggest developments in
recent years is the introduction of Rationale-type
ovens in our kitchens. The flexibility we gained by
cooking with a mix of steam and heat, the ability to
re-therm plates effectively, and the reduction of loss
of yield from meats has been a huge improvement in
our quality and costs for those chefs who embrace the
technology and use it for all it can offer. The trick
remains to push our chefs to use the equipment for
much more than simply cooking proteins.
[Susie Sirri] Changes with technology have been
huge. Nobody ever envisioned the importance of Wi-
Fi and guests having movies on their own electronic
devices. Remember the days of “on-demand” or when
W Hotels could get you any CD you wanted
anytime/anywhere?
[Mark Wilson] When I began in the industry there
seemed to be only one way to cook, from one bible,
with the techniques tried and true for decades or
longer. Today there are still basic principles to
35
Compilation Of Hotelier Answers to Six Culinary
Questions Posed by International

cooking that all chefs need to learn and they do still
speak the same language. Stylistically though
things have changed so much. There are so many
accepted genres of food today, from well-received
street food to the most technically produced 3-star
Michelin restaurant tasting menus, and they are all
accepted and sought after as gastronomic and
worthy.
4. What do you think are the most significant
trends, and perhaps challenges, faced by
gastronomy and hospitality today?
[David Connor] The popularity of food shows on
television is one of the most significant trends that can
also be a challenge, as our guests are much more food
knowledgeable and are self-proclaimed foodies. I see
this change as exciting, however, as it forces our
culinary teams to strive to develop new dishes,
experiment with combining difference ingredients,
and to create interesting presentations.
[Susie Sirri] The fixation on having the newest
gadgets, brand name products, keeping up with trends
is an ongoing challenge for all of us. The dilemma is
balancing those needs with the priority of taking the
time and effort to truly look after the guest.
[Mark Wilson] I am optimistic that we are continuing
to see a renaissance in gastronomy in general, and that
a larger portion of the population is beginning to
embrace food on their own terms. I am excited that so
many young chefs and hospitality professionals are
passionate about our industry. It is a supply and
demand industry and the industry is listening to the
demand quite well.
5. What do you think today’s industry
professionals should be doing to keep moving
gastronomy and hospitality to a new level?
[David Connor] I believe one area to focus on is the
fusion of ingredients from other parts of the world that
are lesser known in North America from a food
perspective. Examples are: Iran, Pakistan, Morocco,
etc. These flavour profiles are somewhat different
36
from what we are accustomed to in North America
and can heighten typical dishes on our menus.
[Susie Sirri] Don’t forget the basics: we are here as
service leaders and we are in the business of being
hospitable to everyone. Making sure personalized
services and memorable experiences stay at the
forefront is what keeps our industry special.
[Mark Wilson] Continue to follow their heart, stay
passionate, and collaborate with colleagues and
guests.
6. What advice would you give to young and
aspiring chefs and hoteliers?
[David Connor] I believe the most important advice
to young culinarians is to ensure they gain experience
from multiple areas and other chefs on a very regular
basis. Push yourself out of your culinary comfort
zone often so you are exposed to differing styles early.
This will help expand your horizons and will create an
excellent foundation to create your own style.
[Susie Sirri] Expect the unexpected and never judge
the person walking through your property. I once
welcomed a guest who had walked into the lounge,
most likely only having a quick drink. But this one
guest went on to spend more money than the entire
food and beverage outlets sales for that day
accumulated. It just goes to show you can never
forecast what a guest will want until you spend the
time and effort to be hospitable and welcoming.
[Mark Wilson] You can find the very best mentors,
work in the most sought after establishments
around the world, work alongside the very best in
the business, but at the end of the day it is what is
in your heart that will decide how much you will
achieve. Be patient, build relationships, share and
collaborate. It is your path, your desire and your
destiny… what will be your legacy? It takes
patience, great teams and an amazing attitude.

IN THE NEWS
Arthur LeBlanc, Officier Appointed Lieutenant-Governor of
Nova Scotia!
Arthur Joseph LeBlanc, Officier. Justice LeBlanc taking oath of office and signing his own appointment.
The National Executive and confrères across Canada are pleased to congratulate Arthur Joseph LeBlanc on his
appointment earlier this year as the 33rd Lieutenant-Governor of Nova Scotia. A long-time Justice of the Nova Scotia
Supreme Court, Justice LeBlanc is also a long-standing member of La Chaîne des Rôtisseurs as an Officier in the Nova
Scotia Bailliage.
At The 2017 International Grand Chapître Held in Strasbourg
Dignitaries and guests at the 2017 International Grand Chapître in Strasbourg.
Saihei Makinami, Bailli Délégué du Japon and guest, with David Tetraul
(left) Tony Catanese, Argentier du Canada and David R. Tetrault, Bailli Délégué
du Canada, Membre du Conseil d’Administration, in Strasbourg.
37

At The International Young
Chefs Competition 2017
(left to right) Ben Purdon, Maître Rôtisseur, member of Frankfurt jury;
David Tetrault; Eric Briffard, Directeur des Arts Culinaires, le Cordon
Bleu (Paris), member of Frankfurt jury; Philip Evins, Membre du Conseil
Magistral, Bailli Délégué of Great Britain.
(left to right) Michael Wendel of Taiwan, host country of the 2018 Jeunes
Chefs Rôtisseurs Competition; Klaus Tritschler, Jeunes Chefs Rôtisseurs
committee member, Membre du Conseil d’Administration, Bailli Délégué
of Germany; David Tetrault.
38
At The Honorary Board
of Trustees Dinner,
Orlando, Florida
David Tetrault with Honorary Board of Trustees at the American Academy of
Chefs Dinner in Orlando, Florida July 9, 2017.
At 2017 International Chaîne
Day at the Villa Eyrie Resort
Susie Sirri, Bailli Régional, Bailliage de Nanaimo and Bruno Marti, Grand
Officier Maître Rôtisseur Honoraire at recent 2017 International Chaîne
Day event at the Villa Eyrie Resort

How? Here are a few tips from
International!
 Wear your ribbons: the best-known symbol of our
confrèrie is the ribbons we wear. The ribbons are
a perfect conversation piece. We would like all
members to wear them on April 21- especially if
you are a working professional member.
 On April 21: visit a restaurant displaying the
Chaîne plaque - have lunch, dinner or just a drink
in a Chaîne restaurant and make a toast to the
Chaîne.
 Be active and participate: organize a member’s
event, include an introduction event for potential
members - maybe a presentation, demonstration
or a tasting.
 On the day: we’d love to find out how you are
celebrating World Chaîne Day. Send an e-mail
with pictures to worldchaineday@gmail.com or
connect via social media with hashtags below.
 Participate in the social media photo contest with
these themes: feeling of togetherness; activity on
local level gastronomy; and, most importantly,
happiness and that wholeheartedly genuine
moment. Awards will be made for the top three
photos expressing the themes.
 Social media wall: Provided completely free by
the Chaîne’s Siege Mondial, an internet
connection plus a device to enable you to use it.
 Following social media for World Chaîne Day
2018 has been made really easy - Facebook,
Twitter and Instagram will be included.
 How to share: the social media wall can be
shown using a video projector e.g. during a
Chaîne event. Members can send photos and
greetings through their favourite social media.
Postings will appear on the wall almost
instantly.
 Use of hashtags is essential: remember to add
the three following hashtags #chaineday
#worldchaineday #chainedesrotisseurs
Should you need further help in organizing your
participation, please e-mail our International Chair
Ari-Pekka Parviainen, WCD Organizing Committee
at worldchaineday@gmail.com or visit the page on
the international website: World Chaîne Day Q&A.
39
Celebrate World Chaîne Day 2018!
Saturday, April 21st

IN MEMORIAM – Mantell/Curling
Colin Mantell, Bailli Régional Honoraire Bailliage de Victoria
We are very sad to announce that Colin Mantell, Bailli
Régional Honoraire of the Victoria Bailliage, after several
years fighting cancer and exhausting all possible chemo
and radiation therapy, passed away with his family at his
side on September 8, 2017, several weeks after his 47th
birthday. His bravery and positive attitude through this
period can be an example to us all.
As many of you know, Colin was the Bailli of Victoria
from 2007 to 2011, and always was a dedicated member
of la Chaîne and an extraordinary Bailli.
He had requested a family-only funeral which took place
on September 15th. Colin, ever organized, planned his
celebration of life, right down to the food to be served on
the menu for his party—and, he did want it to be a party!
From a young age, Colin experienced the food his family
and their friends prepared for their many get-togethers and
wanted to make sure that his party catered to their tastes,
as well as including his personal favourite “appies” from
40
his own culinary journeys. He also wanted everyone to lift
a glass of “bubbles” and remember the good times. This
event took place on October 13th at Bear Mountain Resort
Hotel.
Colin attended Reynolds High School and later graduated
from the Hotel & Restaurant Management Programme at
Camosun College, both in Victoria, holding Associate of
Arts Degree in Hotel & Restaurant Administration, as well
as the Certified Hotel Administrator professional
designation. Colin’s love of food and cooking took him
overseas to Switzerland during his co-op work experience
terms while at Camosun and the off-duty hours were
dedicated to another passion, skiing with his great friend,
David. At Camosun College, Colin met the love of his
life, Deborah, who was also enrolled in the same
programme. Deborah’s foster mother, Gail Gabel, now
Bailli Régional of Victoria, introduced Colin to the
Chaîne, where he was later promoted to Argentier and
then to Bailli Régional. After graduation from Camosun
Colin and Deborah married and subsequently had two
children. While Colin was General Manager of Bear
Mountain Resort Hotel, he and Deborah built their dream
house on the Bear Mountain estate and Colin was very
proud of his chef-quality kitchen and wine cellar both of
which featured very much in Colin’s superb entertaining
of friends and family.
Colin had a distinguished, albeit all too short, career in the
hospitality and tourism industry. He served as Hotel
Manager at the Westin Bear Mountain Golf Resort & Spa
(Oct 2004 – Apr 2013); General Manager at the
Oceanfront Suites at Cowichan Bay (Apr 2013 – Jan
2014); Board Member at the Parksville Beach Club
Owner's Association/Strata Corp; Managing Director at
Koljak Holdings BC Ltd (Mar 2012 until his passing) and
Director of Special Projects at ONE Lodging Management
ONE Hospitality Group (O'Neill Hotels & Resorts) (Apr
2014 until his passing)
We present here a photo collage of Colin from past La
Chaîne in Canada newsletters.

[Calgary National Meeting, 2007] Baillis Régionaux all! (left to right) Colin
Mantel, Victoria; Helene Scott, Okanagan; and Beat Hegnauer, Calgary.
[Calgary National Meeting, 2007] Colin intronized as Bailli Régional of
Victoria.
[Christmas December 2, 2007] (left to right) David Tétrault, Bailli
Délégué; Dr. Jack Littlepage, Chargé de Missions; and Colin.
[Hotel Grand Pacific, 2008] Caption: Colin thanking service staff.
[Photo _DSF
Judging in Quebec City, 2008.
[2009 Quebec national Meeting] (Left to right) Ruby Littlepage; Colin;
Susan Green, National Conseiller Gastronomique Honoraire; Dr. Jack
Littlepage, National Chargé de Missions.
41

Colin and speaker Commis Chef Colin Hobbs at The Fairmont Empress
Christmas event.
[Victoria National Meeting, 2009] David Tétrault, Bailli Délégué du
Canada, congratulates Colin and Chef Takashi Ito, Maître Rôtisseur.
[Victoria National Meeting, 2009] (Left to right) Dr. Jack Littlepage,
National Chargé de Missions; Colin Mantell, Victoria Bailli Régional; and
Susan Green, National Conseiller Gastronomique Honoraire
42
[Victoria National Meeting, 2009] Colin with his Silver Star.
[Victoria National Meeting, 2009] Colin welcomes attendees to the Gala
Dinner.

[Victoria National Meeting, 2009] Colin and David Tétrault, Bailli Délégué
du Canada, congratulate Chef Takashi Ito, Maître Rôtisseur, and his
culinary team.
Colin and Deborah Mantell served Victoria Gin Crantinis at the Inn at
Laurel Point 2009 Christmas dinner.)
[2011 Champagne Extravaganza] Colin with Bailliage guests from
Seattle, Allan and Barbara Tyson.
[2011 Westin Bear Mountain Resort, Panache] Serving champagne to
Bailli Colin, Manager.
[2011 Champagne Extravaganza] Colin and his famous quail eggs.
43

[2011 Champagne Extravaganza] Success! Colin sabres the
champagne.
We are also very sad to announce that Elaine Curling,
Dame de La Chaîne of the Victoria Bailliage, passed away
the day after Colin’s funeral.
Elaine, Colin’s much loved math teacher from Reynolds
High School, was inducted as Dame de La Chaîne at the
same time that Colin joined. Both Colin and Elaine were
due to be presented with their Commandeur pins this
coming December 3rd at the Victoria Bailliage’s Chapître.
Sadly, Elaine passed away very unexpectedly on
September 16th, just three days after being diagnosed with
cancer. Elaine was a dedicated teacher involved in band
and many student extra-curricular activities. She was a
lover of cats, fine food, wine and whisky. In addition to
the Chaîne, Elaine was a member of the Opimian Society
and passionate supporter of the arts, along with being a
serious bridge player. Elaine met her late husband, Don,
when both were enjoying a scuba diving adventure. While
Elaine and Don had no children of their own, Elaine was
very proud to say that she had many “children” from her
teaching days, including Colin, who kept in touch with her
over the years.
Elaine and her favourite student, Colin Mantell.
44
Elaine Curling with Vice-Echanson Larry Arnold and Daisy Arnold.
Colin Mantell and Lyle Viereck.
[Victoria Bailliage Chapître, 2011] David Tétrault, Bailli Délégué du
Canada with (right) Colin, Bailli Régional Honoraire and (left)
incoming Bailli Régional of Victoria, Ian Batey.
Elaine Curling, Dame de La Chaine, Bailliage de Victoria

PEOPLE AND PLACES
Canadian National Executive Joins Nanaimo Bailliage
for Garden Party
The National Council of the Bailliage du Canada was
pleased to join with dignitaries, members and guests from
the three British Columbia Bailliages (Vancouver,
Victoria and Nanaimo) for an outstanding garden party on
May 26, 2017. Held in conjunction with the semi-annual
executive meeting of the National Council, the garden
party featured the incredible gardens of The Grand Hotel
in Nanaimo nestled against the stone cliff face at the rear
of the hotel and was organized by that city’s Bailliage and
its Bailli, Susie Sirri, Director of Operations at the hotel.
With over 80 attendees, the party was a festival of food
and wine stations featuring the local chefs, winemakers
and produce of Canada’s beautiful west coast.
The five food stations each featured a particular item
beautifully crafted by the chef in charge. These included:
 Chef Hubert Scheck with paella
 Chef Takashi Ito on the sushi station
 Chef Jeffrey Brothers preparing lamb chops
 Chef Melvin from Snuneymuxw First Nations
preparing salmon in the traditional fashion over a
fire pit.
 Chef Helen Scheck on the dessert station
The food stations were wonderfully complemented by a
variety of wines from wineries across British Columbia as
well as Argentina. The distributing companies and
wineries presented included:
 Storied Wines - representing wineries such as
Nichol from Okanagan and Lock & Worth and
Unsworth from Vancouver Island
 Bacchus Wines - representing wineries such as
Santa Julia and Zuccardi Q Malbec and Zuccardi
Torrontes
 Carpe Diem Wines - representing wineries such as
Liquidity and Misconduct Wines from the
Okanagan.
All in all, an outstanding event!
Compliments to Bailli Régional Susie Sirri
and her organizing committee!
Nanaimo harbour.
The Grand Hotel in Nanaimo.
45

Attendees mingle amongst the food and wine stations.
46
The gardens.
(left to right) Eric Jones, Chargé de Presse du Canada; David Tetrault,
Bailli Délégué du Canada; Michael Grimes, Echanson du Canada.

Executive Chef Takashi Ito, Victoria Vice-Conseiller Culinaire Honoraire,
prepares the sushi.
The prawns await.
Guests sample Chef Ito’s creations.
(left to right) Ursula Riedel, Nanaimo Vice-Chancelier Argentier; Eric
Jones; Susie Sirri; Patricia Koyich, Conseiller Gastronomique du
Canada.
A wide assortment of wines available!
(left to right) Tony Catanese, Argentier du Canada; Ursula Riedel;
Silvana Catanese.
47

(left to right) Joan Tetrault; Mark Wilson, Bailli Provincial des Prairies;
Kerry Wilson.
The cheese station.
Chef Melvin from Snuneymuxw First Nations explains placement of the
salmon on the stake.
48
Chef Hubert Scheck serves his paella.
David Tetrault, Bailli Délégué du Canada, tries his hand at serving
paella.
The salmon roasting over an open fire.

The desserts! A perfect end to the evening around the fire.
49

La Chaîne – Coast to Coast – Coast to Coast – Coast
Bailliage de la Nouvelle-Ecosse
(Submitted by Jerzy Gajewski, MD, FRCSC,
Vice-Chargé de Presse)
Annual Scholarship Fund Raising Picnic
The Annual Scholarship Fund Raising picnic was
graciously hosted by Mick and Sandra Ryan at their
residence on the Nova Scotia South Shore on August 12,
2017. This year’s event featured caviar donated by
confrères Cornel and Dorina Ceapa from Acadian
Sturgeon along with porchetta roasted on a spit. Porchetta
is a savoury and moist boneless pork roast of Italian
culinary tradition. The body of the pig is deboned and
arranged carefully with layers of stuffing (usually garlic,
rosemary, fennel, or other herbs–often wild), meat, fat,
and skin, then rolled, spitted and roasted, traditionally
over wood. Porchetta has been selected by the Italian
Ministero delle Politiche Agricole, Alimentari e Forestali
as a prodotto agroalimentare tradizionale (traditional
agricultural-alimentary product), one of a list of traditional
Italian foods held to have cultural relevance.
Acadian sturgeon caviar.
Dorina and Cornel Ceapa with Lidia Gajewska (right).
50
Josee and Rémy Richard with Linda Black (right).
(left to right) Ian James, Rémy Richard, Mick Ryan, Barry Black, and
Chef Carey carefully “observe” the Porchetta.
The porchetta is ready!
Fox Harb’r Dîner Amical
Kevin Toth, Maître Hôtelier and President of Fox Harb’r,
and Executive Chef Shane Robilliard, Maître Rôtisseur,
invited the Bailliage de la Nouvelle-Ecosse to a Dîner
Amical at their outstanding resort.
Chef Robilliard was born and raised on Vancouver Island.
Shane’s passion for food and beverage began right out of
high school. Attending Vancouver Island University’s
culinary arts program, he knew right away that this was
going to be a lifelong passion. Apprenticing under Chef
Vincent Stufano, the value of fresh and local was instilled

Bailliage de la Nouvelle-Ecosse continued
from his first position. The next ten years were spent with
Fairmont Hotels and Resorts, working in Whistler,
Vancouver and San Francisco where Shane expanded his
experience and challenged himself with new roles. A
desire to know all aspects of food and beverage has led
him to acquire his sommelier diploma. As the Executive
Chef and Food and Beverage Director at Fox Harb’r
Resort, Shane has the unique opportunity to oversee all
aspects of the food and beverage operation.
Executive Chef Shane Robilliard.
Rimes Restaurant Dîner Amical
On October 21, Nova Scotia Chaîne members and guests
were hosted by one of our newest professional members,
Chef Jeffrey MacNeil, owner and chef of Rimes
Restaurant, in the UNESCO designated town of
Lunenburg, NS. It was an amazing 7-course culinary
experience!
Chef Jeffrey’s culinary journey started during his high
school years when he worked at Gabrieau’s in Antigonish,
working his way up from washing dishes to prep and
garde manger through high school, where he learned the
value of hard work and keeping costs down. After
graduating from the culinary school at NSCC Straight
campus, he moved to Toronto with his girlfriend, now his
wife, Leah, and worked at Mark Thuet’s bistro, where he
honed his skills in sauces, butchery and charcuterie
techniques. Moving back to Gabrieau’s 10 months later,
he ran the kitchen and catering service where he learned
from his mentors and owners Marc and Karen Gabrieau
about procurement, human resources and organizing staff
for 18 months. Chef Jeffrey then went to Australia for 6
months and after briefly working in a butcher shop, he
moved to a fine dining Italian restaurant doing 500 covers
a day for 4 months. He came home for good to Nova
Scotia, working as Sous Chef with Michael Howell,
51
Fox Harb’r
Dîner Amical
2009 L’Acadie Brut, Canada
Caramelized Digby Scallop
Caviar, Leek Velouté
2011 Willamette Valley Vineyards, Pinot Gris, United States
Butter Poached Fillet of Sustainable Blue Salmon
Carrot and Beet, Seaweed Froth
2011 Willamette Valley Vineyards, Pinot Gris, United States
Fox Harb’r Pheasant Terrine
Orange Jelly, Shallot, Marmalade
House-made Brioche
2011 Road 13 Pinot Noir, Canada
Whole Tenderloin of Beef
On our own outdoor rotisserie, Cepe Brine
Sweet Potato Timbale, Wilted Kale and Matsutake Broth
2011 Casa Lapostolle, Cabernet Saivignon, Argentina
Dark Chocolate and Braised Pineapple Opera Cake

Bailliage de la Nouvelle-Ecosse continued
and later as chef at Pete Luckett’s winery restaurant,
where he benefited from “Pete’s Finishing School” before
finally opening his own restaurant at Rimes in Lunenburg
in 2014 at age 26.
Chef Jeffrey is passionate and loves what he does. He is
most proud of providing jobs and mentoring new chefs so
they can take accountability for their successes. He sees
the Chaîne as a venue to support and promote excellence
in culinary arts!
Free range duck.
52
Atlantic cod, pan roasted, peas and carrots, oyster butter
Bailliage de Montréal
(Submitted by/texte soumis par Pierre Brault, Vice-Chargé
de Presse)
Gala du Bailliage de Montréal pour célébrer La
réouverture du Fairmont Reine Elizabeth
[English version follows]
Répondant à l’invitation de Monsieur David Connor,
Vice-président Régional, Est du Canada, Hôtels Fairmont,
40 personnes sont venues apprécier les rénovations
majeures (au coût total de $140 millions) du vénérable
Fairmont Reine Élizabeth. Aidé de son Chef exécutif,
Monsieur Baptiste Peupion, nous avons eu droit à une
soirée toute en élégance, en saveur et en finesse.
La soirée a commencé par un cocktail servi sur une
nouvelle terrasse ensoleillée aménagée au 3e étage et qui
surplombe les édifices du centre-ville. Des bulles légères
accompagnaient un enchaînement de plateaux d’amuse-
bouche aussi beaux que bons.
Nous avons eu le plaisir d’accueillir Monsieur David R.
Tetrault, Bailli Délégué du Canada ainsi que Monsieur
Jean-Guy Gorley, Chancelier du Canada.
Rimes Restaurant
Dîner Amical
Fried brussel sprouts
Salad of raw celeriac and beet walnut dressing
Lobster Consommé
Organic ginger, scallop, maitake mushroom
or
Lobster Ravioli
Vanilla poached apple, sorrel, black trumpet powder
Argentinean Corn Humitas
Valley corn, house made butter, smoke
Free Range Duck
Foie gras mousse, crab apple, shallot risotto, hedgehog mushrooms
Atlantic Cod
Poached in olive oil, fresh tomato putanesca and romanesco
or
Atlantic Cod
Pan roasted, peas and carrots, oyster butter
Fresh Buffalo Mozzarella and Roasted Artichokes
No Bake Cheese Cake,
Poached pear, graham crumble
Finale
Meghan’s cheeses
Chef Jeffrey MacNeil,
owner and chef of
Rimes Restaurant

Bailliage de Montréal a continué/continued
Aussi présents à cette agape, outre Monsieur David
Connor, Maître Hôtelier, on retrouvait Monsieur Jean-
Claude Phisel, Bailli Provincial Honoraire, Mme
Madeleine Rocheleau, Chargée de Missions Honoraire et
Mme Ginette Normandeau-Phisel, Argentier.
Monsieur Jean-Guy Gorley agissait à titre de Maître de
cérémonie et a annoncé que le Bailliage de Montréal
aurait bientôt un Bailli en la personne de Monsieur Jean-
Louis Souman. Monsieur Souman est une personnalité fort
connue et respectée au Québec et dans le monde puisqu’il
a été Directeur de l’hôtel de grand luxe Le Bristol, à Paris,
durant 28 ans. Par la suite il a fait le saut au Québec pour
devenir le directeur général de l’Auberge Saint-Antoine,
un membre du groupe Relais & Châteaux, avec son
restaurant Le Panache, classé 5 Diamants. Monsieur
Souman agit présentement à titre de consultant auprès de
nombreux hôtels et restaurants.
Third floor terrace at The Fairmont Queen Elizabeth. La nouvelle
terrasse, au troisième étage du Fairmont La Reine Elizabeth.
Quant au chef exécutif, Monsieur Baptiste Peupion, il était
intronisé Maître Restaurateur au Grand Chapitre du
Canada. Avant de devenir chef exécutif au Reine
Élizabeth, Monsieur Peupion était le Chef exécutif au
Fairmont Le Château Frontenac, à Québec. En 2015, Chef
Peupion s’est vu décerner le titre prestigieux de « Maître
Cuisinier de France ». Il n’y a que 500 chefs dans le
monde qui partagent ce titre et seulement 6 au Québec.
Après le cocktail, nous nous sommes dirigés vers le
restaurant Le Rosélys. Monsieur David Tetrault a alors
présenté deux vidéos sur la Chaîne internationale et
Monsieur David Connor nous a fait visionner un court
vidéo animé du « making-of » du Reine Élizabeth.
Monsieur Tetrault a ensuite remis une plaque de la Chaîne
à Monsieur Connor, pour le remercier de cette invitation et
le féliciter pour les rénovations majeures qui ont pris plus
d’un an à être réalisées.
The Montreal skyline. Une vue du centre-ville de Montréal.
Avant de débuter le service, le chef Peupion a présenté
son personnel de cuisine ainsi que l’équipe de service et la
plus récente recrue du Rosélys, le sommelier Monsieur
Christopher Labre, nouvellement diplômé de l’ITHQ.
Tous les convives furent ravis par chacun des 7 services
servis ainsi que par le champagne Piper-Heidseick pour
l’entrée et les 6 vins d’accompagnement, pour se terminer
avec un Porto de 20 ans pour accompagner les 3 desserts!
Jean-Louis Souman, in-coming Bailli Régional, Bailliage de Montréal,
greets attendee Kathleen Brault. Jean-Louis Souman, futur Bailli
Régional, Bailliage de Montréal, fait la rencontre de Madame Kathleen
Brault.
53

Bailliage de Montréal Gala Celebrates Re-opening of
The Fairmont Queen Elizabeth
Closed for more than a year while its owner completely
renovated the facility (an investment of $140 million),
Montreal’s iconic The Fairmont Queen Elizabeth was the
site of an elegant Chaîne des Rôtisseurs Dîner Amical,
welcoming back this key component of the hotel and
restaurant scene in the city.
(left to right/gauche à droite) David Connor, Vice-Conseiller Culinaire of
Bailliage de Montréal; David R. Tetrault, Bailli Délégué du Canada; Jean-
Guy Gorley, Chancelier du Canada.
David Connor, Maître Hôtelier, Regional Vice-President,
Eastern Canada, Fairmont Hotels & Resorts, along with
his Executive Chef Baptiste Peupion, Maître Rôtisseur,
organized an outstanding gala dinner to celebrate the re-
opening.
This very special occasion was also marked by the
attendance of David R. Tetrault, Bailli Délégué du
Canada, and Jean-Guy Gorley, Chancelier du Canada. The
Montreal Bailliage was well-represented by host David
Connor; Jean-Claude Phisel, Bailli Provincial Honoraire;
Madeleine Rocheleau, Chargée de Missions Honoraire;
and Ginette Normandeau-Phisel, Vice-Argentier.
54
In addition, Jean-Guy Gorley presented the future Bailli of
the Bailliage de Montréal: Jean-Louis Souman. Mr.
Souman is a well-known member of the Chaîne, serving
28 years as Director of Hôtel Le Bristol in Paris, with the
hotel’s restaurant obtaining its three-stars in the Michelin
guide in 2009. Mr. Souman then moved to Québec City to
become the General Manager of Auberge St-Antoine, a
member of the Relais & Châteaux Group, with its highly
acclaimed 5 Diamond Restaurant, Le Panache. Mr.
Souman currently acts as a consultant to many hotels and
restaurants.
(left to right/gauche à droite) Pierre Brault, Vice-Chargé de Presse; Jean-
Louis Souman, incoming Bailli; Madeleine Rocheleau, Bailliage de
Montréal Chargée de Missions Honoraire.
Prior to moving to the Fairmont Queen Elizabeth, Mr.
Peupion was Chef Exécutif at the Fairmont Le Château
Frontenac in Québec City. In 2015, Chef Peupion obtained
the prestigious title of Maître Cuisinier de France. There
are only 500 chefs around the world with that title and
only 6 in Québec.
: Executive Chef/ Baptiste Peupion, The Fairmont Queen Elizabeth. Le
Chef exécutif Monsieur Baptiste Peupion du Fairmont le Reine Elizabeth.
Ginette Normandeau-
Phisel, Vice-Chancelier
and Jean-Claude Phisel,
Bailli Provincial Honoraire.

Sommelier Christopher Labre (to the far left/à gauche).
Attended by 40 Chaine confrères and guests, our senses
were awakened by fresh products from the local terroir, all
used to create exquisite dishes that brought us close to
heaven. A selection of exceptional wines accompanied
each course. After enjoying cocktails and beautiful vistas
of downtown Montreal on the sunny new third floor
Terrasse at the Fairmont Queen Elizabeth, we moved to
the freshly renovated Le Rosélys restaurant. David
Tetrault presented two videos regarding the Chaîne,
followed by David Connor presenting a video covering the
creation of the renovated Queen Elizabeth. Mr. Tetrault
then presented Mr. Connor with a plaque from La Chaîne
to celebrate the reopening.
Chef Peupion discusses a course with long-time friend of la Chaîne, Mrs.
Yolande Guy-Lemieux. Chef Peupion discute avec une amie de la
Chaîne depuis plusieurs années, Madame Yolande Guy-Lemieux.
Chef Peupion introduced his kitchen staff along with the
facility’s new and freshly graduated sommelier,
Christopher Labre. Chef Peupion then explained the first
of the seven courses.
Chef Peupion and the kitchen brigade. Chef Peupion et sa Brigade font
la mise en place du septième service.
All guests were immensely pleased with each course and
quite impressed by the Piper-Heidsieck Champagne
accompanying the entrée, the six wines selected for the
following courses and finally by the 20-year-old Porto that
was served with three different desserts.
David R. Tetrault, Bailli Délégué du Canada, presents David Connor with
Chaîne plaque. David R. Tetrault, Bailli Délégué du Canada remet une
plaque de la Chaîne à Monsieur David Connor, Vice-président Régional,
Est du Canada, Hôtels Fairmont.
55

Host David Connor with his spouse Mrs. Michelle Goulet. Notre hôte,
Monsieur David Connor et son épouse, Madame Michelle Goulet.
56
Le Rosélys
PREMIER SERVICE
Huîtres Malpèque
et copeaux de foie gras cru Rougié, gelée de pommes vertes
acidulée au caviar de mullet
alpèque oysters
with Rougié foie gras shavings, green apple jelly with Mullet caviar
Champagne Brut, Piper Heidsieck
OU/OR
Carpaccio de bœuf AAA
à la vinaigrette de yuzu, salade de mâche aux truffes d’été
AAA Beef Carpaccio
Yuzu lemon vinaigrette, lamb’s lettuce with summer truffles
Willamette Valley, Pinot Noir Réserve 2012, Domaine Serene
Evenstad
DEUXIÈME SERVICE
Raviole ouverte de Crabe des neiges
consommé parfumé au safran et citronnelle
Open-face snow crab ravioli
saffron and lemongrass consommé
Chablis 1er
Cru montée de tonnerre, Domaine Testut
TROISIÈME SERVICE
Pétoncle de la Côte Nord rôti
étuvé de poireaux et coriandre, beurre acidulé aux perles de poisson
et croustillant de betterave aux sésames
Grilled North Coast Scallop
parboiled leeks with coriander, tangy butter with fish pearls and
sesame beetroot crisp
Catalunya, ‘Vina Esmeralda’ Muscat et Gewurztraminer 2016,
Torres
Le Rosélys
a continué/continued
QUATRIÈME SERVICE
Magret de canard cuit doucement et baies sauvages
purée de lentille au lardon rôti
Slowly cooked duck breast with wild berries
bacon flavored lentil purée
Terrasse du Larzac, Château La Sauvageonne, Gérard Bertrand
CINQUIÈME SERVICE
Filet de morue noire de l’Atlantique au chou chinois
ratatouille de légumes croquants au citron confit, beurre citronné
Fillet of Atlantic Black Cod with Chinese cabbage
vegetable ratatouille with lemon confit, lemon flavored butter
Puligny-Montrachet, ‘Corvée des Vignes Blanc’, Domaine Philippe
Chavy
SIXIÈME SERVICE
Sorbet à la mistelle Poire de l’île aux Coudres
estragon, poudre de mûres
Pear Mistelle Sherbet
tarragon, blackberry dust
SEPTIÈME SERVICE
Côte de veau de lait cuit à basse température
mousseline de panais à l’orange et son jus de cuisson au foie gras
Milk-fed Veal cutlet
orange flavored parsnip mousseline with foie gras jus
Sangiovese San Selice Il Grigio Chianti Classico, Gran Selezione
DOCG
HUITIÈME SERVICE
Planche à dessert du Chef
Chef’s Dessert Platter
Soupettes de fraises pochées au vin doux et verveine
glace à la vanille et bourbon, éclat de meringue
Poached strawberry soup with sweet wine and verbena
bourbon and vanilla ice cream, meringue flakes
Macarons en ganache de framboise
pâte de fruit d’abricot et miroir d’un coulis de cassis
Raspberry ganache Macarons
jellied apricot, black currant coulis
Charlotte aux melons
confit en crémeux de mascarpone aux zestes d’agrumes, tube de
chocolat
Melon Charlotte
citrus mascarpone confit, chocolate tube
Porto Taylor Fladgate 20 ans

Bailliage de Toronto
(Submitted by Paul Morrell, Vice-Chargé de Presse)
Dîner Amical at Eigensinn Farm, Singhampton Ontario
On July 16, 2017 the Toronto Bailliage of the Chaine des
Rôtisseurs held a unique dining experience at the
Eigensinn Farm in Singhampton, Ontario. Chef Michael
Stadtländer and his wife Nobuyo hosted our small group
in their farmhouse for this highlight of the 2017 calendar.
Carefully sourcing products from the farm, Chef
Stadtländer artfully put together a stunning meal that
captivated all that attended. Participants were encouraged
to bring their own wines to complement the meal as the
farm is not licensed for the sale of alcohol, leading to
some “interesting” pairings and lots of cheer. While the
food was outstanding, the actual space at the farmhouse is
absolutely unique, if not a little strange. The Stadtländer's
love for eclectic art is playfully married into the entire
dining experience, making for an unforgettable evening.
Chandeliers consisting of sticks, antlers and naked baby
dolls hover above the dining table and a giant wine bottle
tree is visible out the window amongst the tall pines. As a
truly unique sidelight, and certainly adding to the prestige
of this fine event, the Wall Street Journal was present to
document the evening and to write a piece on Stadtländer
and the Eigesinn Farm.
Sticks, antlers and naked baby dolls chandelier.
The “Wine Tree”.
57
Cyndi Grossman
and Matthew
Connolly.
Jason and Nicole
Clarke.

Bailliage de Toronto continued
Dining table.
Paul Morrell.
Attendess.
58
Bailliage du Manitoba
(Submitted by Cameron Gray, Bailli Régional)
What a year 2017 has been for the Manitoba Bailliage - an
extremely active Dîner Amical schedule, increased Red
River College Culinary Arts Scholarship funding, a
successful Jeunes Chefs competition, the continuation of
l’Ordre Mondial Chapter, and a grand summer barbecue.
Annually, the Bailliage hosts a Jeunes Chefs competition
under the supervision of Bernard Mirlycourtois, Vice-
Conseiller Culinaire. This past year, five young chefs
participated, with Darnell Banman of St. Charles Country
Club emerging as the local winner. He will enjoy his
participation in the National Jeunes Chefs Rôtisseurs
competition in Ottawa this October.
The Manitoba Bailliage is now proud to sponsor three
scholarships presented to students enrolled in the Culinary
Arts Program at Red River College. The students annually
host a Dîner Amical for the Bailliage at which time the
scholarships are presented. Marco DeLuca, Vice-Chargé
de Missions, has taken on the responsibility of
coordinating this event which showcases the Chaîne to
future culinarians. The students work under the close
supervision of Red River College Culinary Arts
instructors, in the creation of the dinner which also
enhances their culinary education.
Proprietor Ed Lam, Maître Rôtisseur, and his Yujiro culinary team treat
the attending Manitoba Bailliage members to a memorable Japanese
dinner.
In May, Chaîne attendees were treated to a magnificent
Dîner Amical at Yujiros, the go-to Japanese restaurant in
Winnipeg, where proprietor Ed Lam, Maître Rôtisseur,
executed an incredible dinner. Attendees were delighted to
be treated to the incredible elegance of the restaurant
along with exceptional cuisine and service.

Bailliage de Manitoba continued
Wagyu beef ready to quickly cook on personal hot stone at Yujiro.
A gourmet summer barbecue was hosted by Jeff Scott,
Maître Restaurateur, at Southwood Golf & Country Club
to the pleasure of all in attendance. A perfect prairie
summer evening was enjoyed by all.
Manitoba Bailliage members and guests gathered for a Chaîne summer
barbecue hosted at Southwood Golf & Country Club by Jeff Scott, Maître
Restaurateur.
Perfect outdoor setting and evening enjoyed by those attending the
summer barbecue.
Our October Dîner Amical was hosted at Elmhurst Golf &
Country Club where Chef Shaun Kaluznick, Chef
Rôtisseur, hosted his first Chaîne dinner. His unique style
of cuisine blending his personal Ukrainian heritage and
French passion was evident in each course of the dinner.
Wood grilled Saint Angu cheese crusted prime striploin with chanterelles.
Entrée created by Chef Shaun Kaluznick hosted his first Chaîne Dîner
Amical at Elmhurst Golf & Country Club.
Manitoba Bailliage members enjoying pre-dinner reception at Elmhurst
Golf & Country Club.
As always, our Bailliage extends appreciation to Jim
Jaworski, Chancelier Honoraire, on his exceptional
selection of outstanding wines to pair with each and every
course during our busy schedule of annual Chaîne events.
We look forward to our Chapître to be hosted at the Fort
Garry Hotel at which time David Tetrault, Bailli Délégué
of Canada, will be on hand to induct new Manitoba
Bailliage members along with several promotions.
59

Bailliage de l’Alberta à Calgary
(Submitted by Jeff merin, Vice-Chargé de Presse)
Weekend Event at The Post Hotel
On May 20-21 2017, the Calgary Bailliage was hosted at
the Post Hotel in Lake Louise for two wonderful evenings
filled with great food and wine. Staring off with an Order
Mondial event on the first evening, Linda Robinson and
Jorge Ramos organised a fantastic flight of seven ports
with ages totalling 325 years to celebrate Taylor
Fladgate’s anniversary, as well as a special anniversary
port celebrating the 150th birthday of Canada. The 21st
featured an outstanding Dîner Amical. The Calgary
Bailliage would like to thank the Schwartz Family for
their past and continuing support of La Chaîne.
Port tasting flight.
60
The table is set for the OM event.
325th Anniversary Port close-up.
The Post Hotel
Ordre Mondial Event
Hors d’oeuvres
Taylor Fladgate 325th Anniversary Reserve Port, Portugal
Fresh Pacific Halibut
White Port Wine Beurre Blanc, Edamame Beans
Sancerre, “La Moussière” Alphonse Mellot, 2015, Loire Valley,
France
Whole Roasted Milk-Fed Quebec Veal Tenderloin
Porcini Veal Jus, White Wine Risotto and Snow Peas
Brunello de Montalcino, Villa Poggio Salvi, 2010, Tuscany, Italy
Cheese Buffet
Taylor Fladgate Vintage Port, 1985, Portugal
Warm Valrhona Chocolate Cake
With Raspberry Chambord Compote and Vanilla Bean Ice Cream
Taylor Fladgate Single Harvest Tawny Port, 1965, Portugal

La Chaine in Canada Nov 2017

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La Chaine in Canada Nov 2017