Fairmont Dallas welcomes new executive chef by way of ‘The Texas of Canada’

Fairmont Dallas has welcomed Jean-Francois Fortin as the hotel’s new executive chef. Fortin last held the same position at Fairmont Chateau Lake Louis in Alberta, Canada since 2016.
Fairmont Dallas has welcomed Jean-Francois Fortin as the hotel’s new executive chef. Fortin last held the same position at Fairmont Chateau Lake Louis in Alberta, Canada since 2016.

DALLAS, Tex.  – Fairmont Dallas has recently introduced Jean-Francois Fortin as the hotel’s new executive chef.

Fortin has a wealth of culinary management experience from 22 years in the industry, mostly at Fairmont hotels across North America. After earning his professional culinary diploma and completing chef training at Trait-Carre Professional Center in Quebec City, Que., his career began in 1998 as chef de partie at Fairmont Le Château Frontenac in Quebec City. He progressed through various positions of increasing responsibility, including sous chef, chef, manager, and consultant for different restaurants.

“I have been with Fairmont hotels my entire career and have embraced the brand and its values,” Fortin said. “I am provided many opportunities to expand my knowledge, grow, and travel, developing my skills as a chef.”

“The Fairmont Dallas is a notoriously successful hotel in the area and I have been eager to join the team for several years now,” he added. “I have primarily worked at resorts and am excited for this new adventure in the city.”

Serving as the executive chef of the Fairmont Chateau Lake Louise in Alberta, Canada (known to some as the ‘Texas of Canada’) since 2016, Fortin said he is excited for the opportunity to get to know Texas cuisine. He and his team have already launched La Taqueria at the Lobby Bar, a new pop up concept at the Fairmont Dallas featuring Tex-Mex classics including tacos, burritos, and quesadillas.

“I love Dallas so far, with its warm weather, friendly people, and the abundance of Tex-Mex food,” Chef Fortin added. “It is a cuisine I have enjoyed personally and a fun part of life as a chef is getting to learn new cuisines in new places, learning to please the palates of the locals.”

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