Thomas Frost Appointed Executive Chef for The Fairmont Hamilton Princess

In his new role, Frost will be responsible for overseeing the hotel's award-winning restaurants including Harleys and the elegant Heritage Court, the banquet operation, and room service.

Frost joined Fairmont Hotel & Resorts in 1990 as head banquet chef at The Fairmont Southampton and in 1995, became restaurant chef at the hotel's prized Newport Room, the only AAA Five-Diamond restaurant in Bermuda and the Caribbean. Promoted to executive sous chef in 2000, Frost was responsible for overseeing the resort's five restaurant outlets.

Frost began his career in 1984 as Commis du Cuisine at the C,C Club in London where he was trained in classical French cuisine. As former Demi Chef du partie at the Ritz Hotel and Chef Tournament at the Selfridge Hotel in London, Frost acquired invaluable knowledge and experience in the various kitchen areas and menu planning. From 1988 to 1990, he was Sous Chef at Le John Rouque in London.

Fairmont Hotels & Resorts is the largest operator of luxury hotels and resorts in North America, with a unique collection of world-class resorts and city center hotels that enjoy unrivalled prominence in the communities where they are located. For more information or reservations, call toll-free 1-800-441-1414, or visit the website at www.fairmont.com.

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