Fairmont Chateau Laurier Appoints Daniel Buss As Executive Chef

"This is a very exciting appointment for me. It allows me to return to my Ontario roots, all the while, I get to lead a dynamic team in a hotel which holds great history and culinary prestige in Canada's capital," says Buss.

A 1987 graduate of George Brown College - Cooking School in Toronto, Buss started his career in an Italian fine dining restaurant, where he learned to make fresh pasta and authentic specialties. Then, at 20, he met his mentor, Swiss chef Hubert Bielmann from Ontario's La Vielle Auberge, who taught the young Buss that using fresh, local ingredients could transform his dishes -- a lesson that would serve him well.

Throughout the years, Buss worked in prestigious restaurants around the world -- including the five-star Victoria-Jungfrau Hotel in Interlaken, Fairmont Banff Springs, where he became the opening Executive Chef of the five-diamond Banffshire Club -- and Fairmont Turnberry Isle in Miami, where he brought his garden-to-table philosophy to life with a vast garden on the hotel's grounds.

After years away, the Fairmont Chateau Laurier Ottawa hotel lured Buss back to Canada, where he'll bring his tantalizing recipes to the hotel's distinctive restaurants. "I look forward to working with the amazing local products available to us in Ontario; my culinary creative juices are flowing and I can't wait to get started," adds Buss.


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