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Check out our Great Canadian Coast To Coast Food Tour by taking a journey into The Ritz-Carlton.

Chef Paul Shewchuk, Executive Chef

Hailing from Kitchener, Ontario, Chef Shewchuk started his culinary journey with studies at Humber College. He then began his impressive career studying under Chef Michael Stadtländer, the father of Canada’s influential farm-to-table culinary movement, with a placement at the famed Eigensinn Farm, where he further developed his passion for sustainability and quality ingredients. Chef Shewchuk then joined the AAA Five Diamond awarded Langdon Hall Country House Hotel & Spa under the tutelage of renowned Chef Johnathan Gushue, as Restaurant Chef de Partie. Chef Shewchuk moved to the west coast, taking leadership roles in smaller restaurants and resorts before beginning an 8-year progressive tenure with Fairmont Hotels & Resorts. Developing from Restaurant Chef at The Fairmont Jasper Park Lodge, to Executive Chef, at The Fairmont Olympic Hotel, Chef Shewchuk accumulated a number of awards and honors. Playing Host Chef for the James Beard Foundation Taste America: Seattle event (2017), Chef Shewchuk established his place among his peers - some of the top chefs in the world. Drawing inspiration from the local, agricultural-rich area, Chef Shewchuk’s vision for his cuisine is clear: “The diverse culture and amazing local products and producers are what make Southwestern Ontario such a unique culinary destination. This is what inspires me and is the essence of what we want to capture here in our cuisine.”