THE FAIRMONT NEWFOUNDLAND
Executive Chef Roary MacPherson

Roary MacPherson was appointed to the position of Executive Chef of The Fairmont Newfoundland on July 7, 2003.

Chef MacPherson was born in Highlands, Newfoundland, on the west coast of the island, and as the youngest of 14 children, Roary took turns with his brothers and sisters to help out in the kitchen. At an early age, Chef MacPherson knew he was hooked while regularly cooking for a table of 16. In October of 1988, Roary began training for his culinary career when he enrolled in the Cabot Institute of Technology. It was during that same year he secured the position of First Cook with The Fairmont Newfoundland. Roary MacPherson spent the next seven years with the Hotel and was fortunate to have Executive Chef Steve Watson take him under his wing and assist with his training and career path. During his tenure, he further enhanced his culinary skills while working summers at The Fairmont Algonquin.

Chef MacPherson strongly believes in using Canadian product to create unique Canadian cuisine and he has worked hard to gain experience from the east coast of Newfoundland as far west as Alberta. In 1995, Chef MacPherson moved within the Fairmont Hotels & Resorts family and took the position of Executive Sous Chef at the Delta Lodge at Kananaskis. Roary oversaw the day-to-day operations of the kitchen and guided the culinary team for the 4-Diamond restaurant, Seasons (formerly known as L'Escapade). During this time, Roary MacPherson finished the academic portion of his Chef-de-Cuisine certification at the Southern Alberta Institute of Technology in Calgary.

Chef MacPherson spent three years as Executive Chef of The Fairmont Hotel Macdonald in Edmonton and was very excited to return to his home province. Roary comments, “I am elated to be returning to the hotel,” referring of course to The Fairmont Newfoundland as so many Newfoundlanders do. “I know the people and the offering and it is a comfortable feeling returning to such familiar surroundings,” says Roary. Since his return, Roary has successfully guided The Fairmont Newfoundland's kitchen brigade to new heights in superior product and service excellence.

The hometown favorite has won the hearts of his colleagues, patrons and industry partners. He has given new life to the menus of the Banquet Department, The BonaVista, The Cabot Club and Narrows Lounge and continues to work on marketing authentic Newfoundland Screech Cakes and specialty Partridgeberry Cookies worldwide.
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Roary immediately joined the ranks of the Federation of Newfoundland Chefs and Cooks and led the Provincial Junior Culinary Team to a Gold victory in April 2005. Roary also represented Atlantic Canada at the 2nd International Conference on Culinary Tourism in San Francisco, California on May 2, 2005. The three member Canada Team won the People’s Choice Award and 1st place overall in the Culinary Cook-off Competition. Most recently, Chef MacPherson was named 2005 Culinarian of the Year by the Canadian Chef’s Association, St. John’s Division. Chef has been featured in National Post, The Globe and Mail, Canadian Living and Foodservice and Hospitality magazines.

The Fairmont Newfoundland is delighted to have one of its own return, and provide a true cultural experience for each and every guest.

Chef at a glance:

Kitchen Staff: 22 Cooks, 23 Stewards, two Sous Chefs and one Pastry Chef
Kitchen Size: 3,870 sq. ft.
Names of hotel restaurants:The BonaVista, The Cabot Club, The Narrows
Volume of Meals/Day: 800 – 1000
Interests: Music, Movies, Sports
Education: Cabot Institute of Applied Arts & Technology, Certified Chef de Cuisine from Southern Alberta Institute of Technology
Signature Creation: Pan-Roasted Loin of Caribou with Seared Sea Scallops , Birch Syrup Roasted Root Vegetables, Red Ochre Roasted Nugget Potatoes and Newfoundland Hay-Scented jus lie – from my Beothuck Dinner
Culinary Influence: David Garcelon – Executive Chef at The Fairmont Royal York
Philosophy: "Use local and regional ingredients to showcase my region, my home, Newfoundland!”
Countries worked: Canada
Greatest Memory as a Chef: Preparing dinner for The Tragically Hip
Indispensable in the Kitchen: 14 in. Japanese sword (French knife)
Current food obsessions: Right now anything with fresh organic vegetables
Use of Local Products: “I believe in using Newfoundland products to create unique Newfoundland cuisine, to really showcase the diversity of my province.”
About Pleasing the Guest: “Be flexible and give them what they want.”

A leader in the global hospitality industry, Fairmont Hotels & Resorts is an extraordinary collection of luxury hotels, which includes iconic landmarks like The Fairmont Banff Springs, Fairmont Monte Carlo and New York's The Plaza. Fairmont hotels are one-of-a-kind properties where sophisticated travellers can discover culturally rich experiences that are authentic to the destination. Situated in some of the most exclusive and pristine areas in the world, Fairmont is committed to responsible tourism and is an industry leader in sustainable hotel management with its award-winning Green Partnership program. Fairmont's portfolio includes over 50 distinctive hotels, with plans to develop over 20 new properties in the coming years in destinations as diverse as Beijing, Abu Dhabi and South Africa.

Fairmont is owned by Fairmont Raffles Hotels International, a leading global hotel company with over 80 hotels worldwide under the Raffles, Fairmont and Swissôtel brands. The company also owns Fairmont and Raffles branded Residences, Estates and luxury private residence club properties. For more information or reservations, please call 1-800-441-1414 or visit www.fairmont.com.