TORONTO — Paul Shewchuk is the new executive chef at The Ritz-Carlton, Toronto.
Shewchuk has been redefining the hotel’s food-and-beverage program at the hotel since his arrival, using his expertise to reimagine the culinary offerings available — including the newly redesigned Ritz-Carlton Club Lounge, the Signature Afternoon Tea menu and in-house baked pastries at Ritz Bar, a new à la carte brunch at DEQ Terrace & Lounge, a new Saturday Buffet brunch at TOCA, new banquet catering for the hotel’s meeting spaces and ballroom, as well as initiating a new rooftop herb garden.
“The Ritz-Carlton name has always been synonymous with culinary excellence. I’m proud to bring my experience and creativity to the team here at The Ritz-Carlton, Toronto. My family and I are so happy to call Toronto home,” says Shewchuk.
The Kitchener, Ont., native studied under chef Michael Stadtländer, with a placement at the famed Eigensinn Farm, where he further developed his passion for sustainability and quality ingredients. Shewchuk then joined Langdon Hall Country House Hotel & Spa under the tutelage of chef Johnathan Gushue, as restaurant chef de partie.
Shewchuk moved to the West Coast, taking leadership roles in smaller restaurants and resorts before beginning an eight-year progressive tenure with Fairmont Hotels & Resorts — from restaurant chef at The Fairmont Jasper Park Lodge, to executive chef at The Fairmont Olympic Hotel, Shewchuk accumulated a number of awards and honours.
Drawing inspiration from the local, agriculture-rich area, Shewchuk’s vision for his cuisine is clear: “The diverse culture and amazing local products and producers are what make Southwestern Ontario such a unique culinary destination. This is what inspires me and is the essence of what we want to capture here in our cuisine.”