Cole’s roots began in Scarborough Ontario, a suburb of Toronto, arguably Canada’s most renowned food centric city. As a young boy, Cole’s family brought him to small town Ontario in the beautiful Haliburton Highlands where he did most of his growing up, including his first kitchen position at the young age of twelve.
A graduate of George Brown College’s Chef Apprentice program in Toronto, Cole began his career in the kitchen washing dishes where he has humble beginnings. Eventually beginning to train in the kitchen where he fell in love with the rush of the line, the ambiance and teamwork of a kitchen!
Cole held various positions in the city of Toronto while completing his apprenticeship with private clubs, hotels, and the bustling competitive restaurant scene. He completed his Red Seal certification in 2004.
Cole began his hotel career in 2004 moving from Toronto to Banff where he held various positions at the Fairmont Banff Springs Hotel, eventually becoming a Sous Chef under Executive Chef Martin Luthi. Cole then moved to Jasper in 2011 where he held the position of Banquet Chef for Just over two years at the Fairmont Jasper Park Lodge. After nearly 10 years of mountain living, Cole returned “home” to Toronto to a position at the Fairmont Royal York as Main Kitchen Sous Chef. He was then promoted to Executive Sous Chef at the Fairmont Royal York in 2014 until he joined us here in Calgary.
In May of 2017 Cole made the move back to the West to his current role of Executive Chef of the Sheraton Suites Calgary Eau Claire, overseeing all food aspects of this four diamond property.
Cole also had the opportunity to join the Culinary Teams of the Fairmont Pacific Rim in Vancouver during opening and the 2010 Olympic Games, as well as the Fairmont San Francisco in 2016 filling in as Acting Executive Chef for a four month period.
Cole works closely with the Catering Team, Restaurant Teams and clients to ensure
they receive the best culinary experience possible. Cole and his brigade in the kitchen focus first on local produce, poultry and meats with a commitment to sustainable Canadian Seafood from Canadian waters. Cole’s culinary philosophy is “big, bold flavors cooked with talent and love focusing on great ingredients and great people!” When not in the kitchen, you can likely find Cole on the banks of the Bow River with his fly fishing gear, globetrotting in food centric parts of the world, or on the links trying to mimic the pros of the PGA!
Cole and his team of professionals in the kitchen look forward to welcoming you and your guests and providing outstanding culinary experiences!