“This is a very exciting appointment for me. It allows me to return to my Ontario roots, all the while, I get to lead a dynamic team in a hotel that holds great history and culinary prestige in Canada’s capital,” said Buss.
Since graduating from Toronto’s George Brown College in 1987, the toque has worked in Toronto, Switzerland and Banff. Most recently, he was the executive sous-chef at the Fairmont Turnberry Isle Hotel & Resort in Florida.
In his latest culinary adventure, Buss is looking forward to working with local products from Ontario and Quebec.