Appointed Executive Chef
At Fairmont Chicago, Millennium Park - IL, USA
Mark Huntley, Regional Vice President and General Manager of Fairmont Chicago, Millennium Park, announces the appointment of John Cordeaux to Executive Chef of the hotel. In his new position Chef Cordeaux will oversee the culinary operation at Fairmont Chicago. From Aria Restaurant and Aria Bar & Sushi Club to the Lobby Bar and In-Room Dining to the social catering and banquet culinary operation, Chef Cordeaux brings nearly 30 years of experience and a global perspective to the hotel's food and beverage team.
Chef Cordeaux joined Fairmont Hotels & Resorts in 1988 as Sous Chef at The Fairmont Queen Elizabeth, quickly rising to Executive Sous Chef and finally Executive Chef. During his time at The Fairmont Queen Elizabeth, he was part of the pre-opening team at The Molson Centre as The Queen Elizabeth was awarded the management of the centre's restaurants and private boxes. In 1999 Chef Cordeaux transferred to The Fairmont Royal York in Toronto as the Executive Chef where he held the role for six years, moving into the Director of Food & Beverage position in 2005.
Four years later, in 2009, Chef Cordeaux's culinary passion drew him back into the Executive Chef role for the opening of the Fairmont Bab Al Bahr in Abu Dhabi. Following this successful opening, Chef Cordeaux joined another preopening team in the United Arab Emirates at Fairmont the Palm, The Palm Jumeirah in Dubai.
Throughout his career, Chef Cordeaux has received many awards and accolades, the most recent and notable includes receiving the prestigious Chef of the Year by The Hotelier Middle East in 2010. Chef Cordeaux holds a Professional Certification in Food & Beverage management from Cornell University and a Certification in Strategic Management Culture and Change as well as Finance from the University of Guelph and a culinary apprenticeship from Sheffield College in the UK.