'British Columbia and the Pacific Northwest offer a wide variety of ingredients. The opportunity to showcase the finest of B.C. to the international clientele of The Fairmont Chateau Whistler makes for both a memorable and unique experience.' 

Executive Chef Vincent Stufano,
The Fairmont Chateau Whistler

Originally from Montreal, Canadian-born Executive Chef Vincent Stufano was lured into the culinary world when his passion for this industry and for food was recognized at an early age. Vincent went on to study the culinary arts at the British Columbia Institute of Technology, where he learned to develop his own unique style and flair. He continued with his career at exclusive restaurants and hotels such as Chez Danielle, La Belle Auberge, The Pan Pacific Hotel and The Oak Bay Beach Hotel.

Over the years, Vincent worked under influential leaders of the Canadian culinary profession who helped shape his style and depth of knowledge. After moving to Whistler, Stufano was appointed Executive Sous Chef of The Fairmont Chateau Whistler prior to his current promotion. Vincent balances his culinary career with enjoying every spare moment with his children.

Vincent's culinary philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with neighboring farmers to seek out the finest in regional and local organic produce, is the essence of his cuisine. Vincent's preference is to allow the natural flavors of food to express themselves.

In addition to cooking, Stufano's passion is to develop younger chefs to discover their own talents in the same way that he was encouraged. Be it through mushroom picking field trips or inviting some of the world's finest chefs such as Albert Roux and Edouard Loubet to the Chateau for a chance to share their knowledge, Vincent believes whole-heartedly in staying active, continuously learning and always having fun.