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Dan Craig, Executive Chef

Chef Daniel Craig's passion for food began at an early age, having grown up in Huron County - an Ontario hub for fresh produce, organically grown meat and local fish.  At the age of 18, Chef Craig moved to Western Canada to apprentice at The Fairmont Empress and Delta Victoria Ocean Pointe Resort and Spa.  After graduating with honours and a Red Seal Certification from Camosun College, Chef Craig began competing internationally in the prestigious Chaine Des Rottiseurs Jeune Chef Concours, and was the first chef ever to receive a gold medal for Canada.

With a penchant for travel, Chef Craig moved to Australia  to work with two of the world’s top 50 restaurants in Sydney, Australia.  Following his dream to expand his classical French training, Chef Craig was accepted into the prestigious Le Cordon Bleu School of Culinary Arts in Paris, which led him to his positions of Commis and later Chef de Partie, at the two Michelin-starred L’Abbaye St. Ambroix under the guidance of legendary Chef Francois Adamski.

Upon returning to Canada, Chef Craig was part of the opening team at Delta Burnaby and was later promoted as the youngest Executive Chef in the history of Delta Hotels and Resorts.  He moved back to Ontario to accept the role of Executive Chef at the brand’s flagship property, Delta Toronto, before joining the team of Ladies and Gentlemen at The Ritz-Carlton, Toronto. Chef Craig is also a member of the Canadian Bocuse D'or Team and the Canadian Culinary Federation.

Check out Chef Dan's Great Canadian Coast To Coast Food Tour by taking a journey into The Ritz-Carlton.

Chef Gael Moutet, Executive Pastry Chef

French born Chef Gael Moutet’s passion for the sweet life began at the young age of 18 when he joined and apprenticed at the renowned Compagnons du Devoir. After travelling through Europe to build his pastry knowledge, Chef Gael moved to Barcelona where he accepted a position at the five-star Fairmont Rey Juan Carlos I. Craving international experience, Chef Gael left Europe for Sydney, Australia to train at some of the city’s best pastry shops including Paris and Elysee Tart. In 2005, Chef Gael returned to his home country to work at the 2-Michelin starred Laurent restaurant in Paris. Later that year, he joined the Ritz-Carlton family by accepting a position at The Ritz-Carlton Hotel Arts, Barcelona where he spent seven years working alongside Ritz-Carlton Corporate Pastry Chef Sylvain Guyez. Most recently, Chef Gael led the team of pastry professionals at the Ritz-Carlton, Hong Kong before crossing the globe once again to join the team of ladies and gentlemen at The Ritz-Carlton, Toronto.