Felix Pfister - Chef's Biography
Born and raised in the charming town of Adliswil on the outskirts of Zurich, Switzerland, Felix began to pursue his passion for cooking at the young age of 16. In 1985, Felix began a Chef Apprenticeship at the Four Star, Hotel Belvoir overlooking the lake of Zurich. In 1988, he completed his Apprenticeship and graduated from the Chefs School in Zurich, promoting him to the position of Journeyman Chef.
Between 1988 and 1991, Felix held several positions as a young Journeyman, in Four Star business hotels and fine dining restaurants throughout Zurich. A highlight of his early career being, a winter season at the prestigious Alpenhof Spa-Hotel in the ski resort town of Zermatt, prepared him for what would come next.
In 1991, a life long dream to work and live in Canada came true. Felix accepted a position at The Post Hotel in Lake Louise, Alberta. It was the perfect address to experience high-end Canadian cuisine. He returned to Switzerland after 16 months and worked at the Four Star Hotel Ascot in Zurich, as a Chef de Partie and Sous-Chef. Longing to be in the Rockies, Felix returned to Canada in 1994 and began his career with Fairmont Hotels & Resorts, at the famous Fairmont Banff Springs. He worked in several restaurants, proving his talent and strong leadership skills and was eventually promoted to Banquet Chef.
The year 2000 not only marked the millennium, but a momentous achievement for Felix, when he became a Canadian citizen. In 2001, with passport in hand, he jumped at the opportunity to work at The Fairmont Scottsdale Princess in Arizona. A five-month assignment at the Five Diamond Restaurant Marquesa and experience in banquet operations brought Felix back to Canada with the ambition to make his way to the top.
Another fantastic opportunity arose when he was able to travel to Dubai, in 2002, to be part of the pre-opening team of the first Fairmont hotel outside North America. Soon after his return, Felix took the next step with Fairmont and joined The Fairmont Chateau Lake Louise as Executive Sous Chef, with his career at the Lake culminating in his appointment as Executive Chef in February of 2008 to present.