Executive Chef, The Bruce Hotel, Stratford Mitchell, Ont.
Even before finishing high-school, Brandon Clemens began his career in the foodservice industry, working as chef de partie at the Elmhurst Inn & Spa. The young chef moved on to work at the Fairmont Chateau Lake Louise as senior chef de partie before working for Michelin-starred restaurants, including The Savoy in the U.K..
“I’m impressed by Brandon’s natural leadership abilities and the relationships he had fostered as an ambassador to the Savoy brand,” says Bryn McArthur, executive sous chef, Fairmont Grand Del Mar.
Clemons helped secure the Savoy three-straight Best Seafood Restaurant in London Bookatable Diner Awards by Michelin from before joining The Bruce Hotel, a 4 Diamond Hotel & Restaurant in Stratford, London, where he garnered the Best Young Chef award at the British Restaurant Awards.