Chateau Laurier lands new executive chef
Claude J. Sauv, general manager, Fairmont Chteau Laurier, is pleased to announce the appointment of executive chef Daniel Buss. With over 20 years of culinary experience, this Canadian born chef returns to Canada from Miami to share his dynamic innovative culinary creations!
“This is a very exciting appointment for me. It allows me to return to my Ontario roots, and all the while I get to lead a dynamic team in a hotel which holds great history and culinary prestige in Canada’s capital,” says Buss.
A 1987 graduate of George Brown College cooking school in Toronto, Buss, who was raised in Guelph, started his cooking career in an Italian fine dining restaurant where he learned to make fresh pasta, along with a variety of authentic specialty dishes. At the ripe age of 20 he met his mentor, Swiss chef Hubert Bielmann from La Vielle Auberge in Rockwood, Ont. Through chef Bielmann, he discovered the benefits of using fresh ingredients from local producers, a lesson that would serve him well throughout his career. After getting his feet wet, Buss was off to the Big Smoke where he worked as a garde manger assistant ch vans shoes ef at the Princ vans shoes e Hotel in Toronto.
In search of culinary growth, this young man packed his bags in 1991 and headed for the mountains of Switzerland where he worked in a variety of restaurants, until ending up at the prestigious five star Victoria Jungfrau Hotel in Interlaken. From the Swiss Alps to the Canadian Rockies, 27 year old Buss moved to Banff where he worked his way up the culinary ladder. Within five years at the Fairmont Banff Springs, he became the opening executive chef of the Banffshire Club, which just two years later received the prestigious five diamond award.
From the snow peaked hills of Banff, Buss sought out a new culinary adventure in Miami. In Florida, he worked as the executive sous chef for the Fairmont Turnberry Isle; shortly thereafter he was promoted to executive chef. During his tenure, he truly enjoyed working with the assortment of local ingredients available in this tropical climate. As he learned at a young age, local is best, so with his garden to table attitude Buss started his own vast garden on the grounds of the hotel. After three years of sun and sand, a new opportunity caught his attention Buss is anxious to hit the ground running in Ottawa to bring his tantalizing recipes to the table for hot vans shoes el guests and patrons of the Fairmont Chteau Laurier to enjoy. “I look forwa vans shoes rd to working with the amazing local products available to us in Ontario and Qubec; my culinary creative juices are flowing and I can’t wait to get started,” adds Buss.