Chef Andrew Ihasz
Executive Chef – Fairmont Hotel Macdonald
Andrew Ihasz graduated from the Culinary Institute of Canada in Prince Edward Island in 1992 and began his culinary career as Commis Chef at Digby Pines Resort, Nova Scotia.
His international culinary pedigree was enhanced through experience in a series of progressive culinary positions including Demi Chef de Partie at the Zurich Hilton International in Switzerland, Banquet Chef at the Toronto Hilton International, Chef de Partie and Banquet Chef at the Westin Casuarina Resort in Grand Cayman.
It was in the Grand Cayman as well as in Puerto Rico that he was involved in numerous competitions as a member of the National Cayman Islands Culinary Team.
In 1999, Andrew was appointed as the Executive Chef at Inn on the Lake, Waverly and in 2000 to the same position at the prestigious LeBistro Café in Halifax.
In 2001, he began his affiliation with the Fairmont Hotel chain becoming Restaurant Chef at the Fairmont Hotel and Resorts Fairmont Southampton in Bermuda. The following year, he was promoted to Executive Sous Chef at The Fairmont Hamilton Princess in Bermuda.
Andrew then moved to San Francisco in 2006 where he was appointed as Executive Sous Chef of The Fairmont San Francisco. In 2008 Andrew was promoted to his most recent position as Executive Chef with The Fairmont Hotel Macdonald in Edmonton.
Chef Keith Jarvis
Sous Chef – Fairmont Hotel Macdonald
Keith Jarvis’ professional training began as a necessity to keep him from poverty during his student years at Glasgow University in his native Scotland.
The lure of food preparation and cookery moved his interests not only from academia but physically across Scotland to Edinburgh where he continued to cultivate his culinary endeavors at the Caledonian Hilton followed by experience at a newly refurbished, Prestonfield House Hotel . It was here that Keith fully immersed himself in the world of exquisite ingredients, exacting standards and long, focused work days.
2005 was a good year for Keith but not necessarily for Scotland as he married wife Elizabeth and moved across the Atlantic. This became Canada’s gain as Keith brought with him an appreciation of European culinary tradition and a hunger to incorporate it into the evolving and eclectic cuisine of the new world.
In 2006, Keith joined the Fairmont Hotel Macdonald in Edmonton where he gained valuable experience working at various kitchen stations. At the beginning of 2010, an original goal he had set when he joined the hotel was realized when he was given the responsibility for running the famous Harvest Room Restaurant.
After Scotland, Keith is proud to call Edmonton his second home and looks forward to the challenges and rewards of being part of the city’s continuing food and dining evolution.