The Fairmont San Francisco Welcomes A New Executive Chef Atop Nob Hill
San Francisco, CA Thursday, February 07, 2013
Chef Chad Blunston to Lead the Landmark Hotel’s Culinary Team Beginning February 2013
The Fairmont San Francisco has named Executive Chef Chad Blunston to lead the grand dame hotel’s culinary team beginning in February 2013. For the past three years, Blunston has been celebrating the gastronomy of Southern California as Executive Chef at The Fairmont Newport Beach.
“Chef Blunston brings not only a tremendous breadth of experience, but a flair for creative sustainable-focused efforts to The Fairmont San Francisco,” said Tom Klein, Regional Vice President and General Manager of The Fairmont San Francisco. “We are thrilled to have someone with an extensive knowledge of both international and California-specific cuisine and a great passion for Fairmont Hotels & Resorts culinary philosophy on board at the flagship hotel.”
Blunston has more than 20 years of progressive culinary experience, beginning his career training on the East Coast of Canada in 1991 as an Apprentice with Canadian Pacific Hotels, The Prince Edward in Charlottetown, P.E.I. He soon became a part of the “Fairmont Family” when he joined The Fairmont Palliser as Senior Chef de Partie. Blunston went on to hold Banquet Chef positions at the Ritz Carlton in St. Thomas, USVI and The Ritz Carlton, Grand Cayman, rejoining Fairmont Hotels & Resorts in 2007 at the Fairmont Algonquin as Executive Sous Chef. He was then called upon to assist with the opening of Fairmont Heliopolis, Cairo and Fairmont Towers, Heliopolis, Cairo. He also spent time at the flagship Fairmont Royal York in Toronto in its fine dining room, Epic. In 2009, Blunston transferred to The Fairmont Palliser in Calgary, Alberta, serving as Executive Sous Chef.
In creating authentically local, seasonal cuisine with a contemporary spin, Chef Blunston places great emphasis on the consideration of guests’ individual palettes, and enjoys providing a uniquely memorable culinary journey through his dishes. He designs dynamic menus ideal for a variety of social events, including wine dinners, meetings, restaurant dining experiences and custom requests.
Having introduced six rooftop honey beehives to The Fairmont Newport Beach in 2010, Blunston looks forward to continuing his work with the “liquid gold” from the four hives of The Fairmont San Francisco’s own successful rooftop apiary atop its 1,000-square-foot Culinary Garden. In 2011, Blunston “adopted” seven goats from a farm in Ontario, CA and regularly visited to pick up large quantities of fresh goat cheese to use in a variety of dishes and tasting menus.
Chef Blunston credits his innovative spirit and culinary expertise to his mentors and now thrives on educating and inspiring young, aspiring chefs and the community. He looks forward to exploring the rich and bountiful Northern California region and working with local purveyors. In his free time, Blunston enjoys spending time with his wife and two kids, coaching his son’s hockey team, gardening, and outdoor activities.