A native to the East Coast, Chef Carl MacNeil blends international haute cuisine food trends to create modern urban comfort food with a seasonal approach on sustainable regional products. Canadian trained; he has an innovative approach to classical cuisine.

Background

Chef MacNeil apprenticed at the Sheraton Fredericton before achieving his Red Seal designation and graduating from Culinary Management at George Brown College. Following graduation, he developed his culinary and leadership skills in many respected kitchens including the Fairmont Royal York, the Vancouver Club, and the Liberty Grand. His most recent post was at The Westin Harbor Castle where he has held progressively more senior roles since 2003.

He started as a Sous Chef, was promoted to Banquet Chef in 2005 and further promoted to Executive Sous Chef in 2007. Carl's culinary talent and natural leadership ability will strengthen our strong reputation for quality. We are excited to welcome Chef MacNeil to our family.