New to the team: Chef Richard Duncan

The Fairmont Winnipeg recently welcomed Richard Duncan as Sous Chef to our talented culinary team. Richard began his career in 1997, and although he has travelled across Canada working in some of the country’s finest kitchens, his roots are in Winnipeg.
“I studied at Red River College where I completed my Red Seal in 2009. Winnipeg is a fantastic city for food and we’re really starting to see some unique food movements starting up. I’m excited to be back in the city and to see what the next few years bring,” he told us.
Richard loves working with local produce to create unique recipes like his Roast Beet and Ancient Grain Salad with Goat Cheese mousse. This recipe is perfect for hot summer afternoons when you’re looking for something nutritious, but not too heavy and the earthiness of the beets contrasts deliciously against the tartness of the goat cheese mousse.
As we begin the 2014 renovations and the refurbishment of some of our main dining areas, Richard is proud to be part of the team that will be creating a whole new menu and special amenities for our guests.
Richard’s recipe for the Roast Beet salad, along with several others, can be found here on our Everyone’s an Original site. For culinary inspiration, follow Richard on Instagram at www.instragram.com/.