Chef Isabel Chung began her culinary career in 2001 at the Delta Bow Valley, Calgary, Alberta, holding the roles of Second Cook and First Cook. Expanding her experience internationally, she transferred to the Fairmont Southampton in 2005 as Senior Chef de Partie and then was quickly promoted to Sous Chef.
In 2008, Chef Isabel returned to Canada as Sous Chef at Fairmont Chateau Whistler where she was in charge of Banquets and subsequently Restaurants. In 2013, she relocated to the United States as Executive Sous Chef of the AAA Five Diamond Fairmont Olympic Hotel, Seattle.
In her current role as Executive Chef at Fairmont Chateau Whistler since November 2015, Chef Isabel oversees the creative and strategic initiatives of all culinary operations of the 539-room luxury landmark resort including The Grill Room, Whistler’s only AAA/CAA Four Diamond rated hotel restaurant; The Wildflower Restaurant; the award-winning Mallard Lounge; Portobello Market & Fresh Bakery; The Chalet, offering alpine cuisine and fondue dining throughout the winter season; and The Clubhouse at the Fairmont Chateau Whistler Golf Club; as well as In Room Dining and Banquets.
Isabel studied Culinary Arts at the Southern Alberta Institute of Technology in Calgary, Alberta. She also studied Commerce at Athabasca University in Calgary, Alberta.
Check the chef out at the BC Seafood Festival in Comox Valley.
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