Daniel Tobien, Executive Chef
Born in Colmar, France, Daniel Tobien has acquired over time a solid international experience. A few years ago, charmed by the biggest log construction in the world and the numerous culinary possibilities provided by the region’s many local products, Chef Tobien decided to take up residence in the Fairmont Le Château Montebello. Today, he joins Fairmont Tremblant's team in the heart of the Laurentian Mountains.
Throughout his childhood, Chef Tobien experienced the natural diversity of Alsace as well as the cultural richness of what is considered one of the most beautiful regions of France. Cooking has been an institution for generations in the Tobien family. From his mother, he acquired a profound loyalty to local products along with a sense of humility towards the environment that provides it. From his father, native of the Burgundy region, he learned his appreciation of good wines and his natural way with people - all of which are essential ingredients for the making of a great chef.
After graduating from the Lycée hôtelier de Guebwiller, Chef Tobien worked in different restaurants in France including the renowned Chambord and Auberge Kochersberg (Prestige d’Adidas). In 1988, he decided to broaden his experience and let New York and Florida teach him about international culture and food. For more than ten years now, he has made Quebec his home and after a successful experience as the Executive Chef at the Persil Fou in Montreal, and the Fairmont Le Château Montebello, his passion and intensity now delight guests visiting the Fairmont Tremblant. Passionate about his art, he maximizes his talent at Les Chantignoles, the hotel’s main restaurant. Among his culinary specialties, homemade foie gras terrine flavored with apple ice cider, warm pears poached in hot spiced wine served with a gingerbread crisp, caribou filet served with a vodka and wild berry blend and a mouth-watering potato cake served with sautéed oyster mushrooms and small candied onions, are some of the most popular items on the menu.
Leading a crew of 45 colleagues, Chef Tobien is convinced that what is most important for a chef is his team. While ensuring everyone's contribution, Chef Tobien passes on his “respect for the plate” to his colleagues, an absolute personal conviction. Advocating a return to the foundations of traditional culinary values, Chef Tobien is more certain than ever that we must absolutely put more time and more effort into our food preparation.
When not in the kitchen, Daniel Tobien enjoys skiing with his son William, fishing and discovering new regional products from the province of Quebec.