Chef Collin Thornton exchanges his Hawaiian surf board for a Canadian snow board as he says “aloha” to Toronto from his newly appointed position as Executive Chef at Toronto’s Fairmont Royal York hotel.
Chef Thornton moves from his Executive Chef position at The Fairmont Orchid, Hawaii, USA to lead a brigade of over 110 culinary professionals from within the largest hotel kitchen in Canada.
Chef Thornton’s style stems from the taste foundations of both classical applications and island contemporary techniques combined with vibrant, clean presentations.
“Cooking is all about pushing the boundaries of your pallet. Have fun with it,” he explains. “Once you’ve mastered the fundamentals of cooking, the sky’s the limit. Don’t be afraid to travel past the horizon.”
Chef Thorton’s twenty year career with Fairmont has reached from the Atlantic to the Pacific Ocean, with several stops in between.
Originally from Hamilton, Ontario, Chef Thornton began his career at the Fairmont Hotel MacDonald in Edmonton Alberta. After a few years in the Cayman Islands, Thornton found himself at the Fairmont Southampton in Bermuda as Executive Sous Chef. After enough time in the sun he found his way back to Toronto, Ontario as Executive Sous Chef of the Fairmont Royal York. His travels then took him to Ottawa, Canada’s capital as Executive Chef of the historic Fairmont Chateau Laurier on the Rideau Canal. He has returned to The Fairmont Royal York to begin the 2012 season.
Overseeing the culinary brigade of the four-diamond Fairmont Orchid, with 540 guest rooms, four restaurants and three lounges, allowed him to stretch his creative limits towards his love for fresh and vibrant flavors. These limits were further stretched fishing off the Kohala Coast and sourcing from the abundant farms and local purveyors of the Big Island of Hawaii. Back in Toronto, he looks forward to reconnecting with former suppliers and colleagues.
Collin holds a Culinary Management Diploma from Northern Alberta Institute of Technology and is a Certified Journeyman Red Seal Certificate. He was the Chef of the Year – Cayman Islands National Culinary Salon.
