Cole’s roots began in Scarborough Ontario, a suburb of Toronto, arguably Canada’s most renowned food centric city. As a young boy, Cole’s family brought him to small town Ontario in the beautiful Haliburton Highlands where he did most of his growing up, including his first kitchen position at the young age of twelve.
A graduate of George Brown College’s Chef Apprentice program in Toronto, Cole began his career in the kitchen washing dishes where he has humble beginnings. Eventually beginning to train in the kitchen where he fell in love with the rush of the line, the ambiance and teamwork of a kitchen!
Cole held various positions in the city of Toronto while completing his apprenticeship with private clubs, hotels, and the bustling competitive restaurant scene. He completed his Red Seal certification in 2004.
Cole began his hotel career in 2004 moving from Toronto to Banff where he held various positions at the Fairmont Banff Springs Hotel, eventually becoming a Sous Chef under Executive Chef Martin Luthi. Cole then moved to Jasper in 2011 where he held the position of Banquet Chef for Just over two years at the Fairmont Jasper Park Lodge. After nearly 10 years of mountain living, Cole returned “home” to Toronto to a position at the Fairmont Royal York as Main Kitchen Sous Chef. He was then promoted to Executive Sous Chef at the Fairmont Royal York in 2014 until he joined us here in Calgary.
In May of 2017 Cole made the move back to the West to his current role of Executive Chef of the Sheraton Suites Calgary Eau Claire, overseeing all food aspects of this four diamond property, opening the newly concepted Flower & Wolf Calgary in June 2018.
Cole also had the opportunity to join the Culinary Teams of the Fairmont Pacific Rim in Vancouver during opening and the 2010 Olympic Games, as well as the Fairmont San Francisco in 2016 filling in as Acting Executive Chef for a four month period.
Cole and his brigade in the kitchen focus first on local produce, poultry and meats with a commitment to sustainable Canadian Seafood from Canadian waters. Cole’s culinary philosophy is “big, bold flavors cooked with talent and love focusing on great ingredients and great people!” When not in the kitchen, you can likely find Cole on the banks of the Bow River with his fly fishing gear, globetrotting in food centric parts of the world, or on the links trying to mimic the pros of the PGA!
What made you want to become a chef?
“The rush and liveliness of the kitchen + the team aspect of the kitchen family.”
Why do you use Alberta ingredients in your kitchen?
“How could you not? I believe in the hardworking people of Alberta, the producers and their products. The freshest product is always the best to use. I am proud to say that Alberta has certainly come leaps and bounds to make this a priority!”
What is your favourite Alberta ingredient to use?
“That is a tough question. I love cheese! The Aged Sylvan Star Gouda really does it for me! We also have beautiful pork producers that keeps me exploring different cuts and techniques! “
What dish should guests be sure to try on your menu?
“Currently, the Braised Bison Gnocchi for sure! We are changing things up here real soon, as always, featuring great Alberta and Canadian ingredients!”
What is a favourite kitchen/cooking memory?
“I think cooking and executing Tony Bennett’s 90th birthday party in San Francisco has to be up there! “
Why do you take part in Alberta on the Plate?
“Do what you say… support the fine folks around you, do the right thing! Alberta on the Plate supports our producers, and the more people are educated about our wonderful producers, the more those producers benefit!”