Vincent Stufano, Executive Chef at The Fairmont Chateau Whistler

After working his way though some of the finest kitchens in Canada, Vincent Stufano became Executive Chef of The Fairmont Chateau Whistler in November 1997.

A Canadian-born chef originally from Montreal, Vincent was lured into the culinary world when his passion for this industry and for food was recognized at an early age. He went on to study the culinary arts at the British Columbia Institute of Technology (BCIT) where he learned to develop his own unique style and flair. Vincent continued with his career at exclusive restaurants and hotels such as Chez Danielle, La Belle Auberge, as well as The Pan Pacific and The Oak Bay Beach Hotel. Over the years, he worked under influential leaders of the Canadian culinary profession who helped shape his style and depth of knowledge. Vincent was appointed Executive Sous Chef of The Fairmont Chateau Whistler in 2003. Vincent balances his culinary career with enjoying every spare moment with his children. 

Vincent's culinary philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with neighbouring farmers to seek out the finest in regional, local organic produce is the essence of his cuisine. Vincent's preference is to allow the natural flavour of the food express itself. 

In addition to cooking, Stufano's passion is also in developing younger chefs to discover their own talents in the same way that he was encouraged. Be it through mushroom picking field trips or inviting some of the world's finest chefs such as Albert Roux and Edouard Loubet to the hotel for a chance to share their knowledge, Vincent believes whole-heartedly in staying active, continuously learning and always having fun.