Jason Mitchell has been promoted Executive Sous Chef at Fairmont Chateau Whistler
Jason Mitchell, Executive Sous Chef, will focus on Fairmont Chateau Whistler's significant banquet culinary operations that are spread over the hotel's 32,000 square feet of meeting, wedding and event space. Jason brings over 14 years of Fairmont Hotels and Resorts culinary leadership experience to this role. He began his Fairmont career in 2000 as a Chef Apprentice at the Fairmont Royal York and rose progressively up with assignments at Fairmont Algonquin as Chef de Partie, Fairmont Scottsdale Princess as Junior Sous Chef, and Fairmont Jasper Park Lodge as Sous Chef. Jason returned to the Fairmont Scottsdale Princess in 2006 as Chef de Cuisine then moved to Whistler in 2008 as Sous Chef of Restaurants and subsequently Sous Chef of Banquets. In 2012, he took on another international assignment opening Dubai’s Fairmont The Palm as Chef de Cuisine. In 2014, Jason returned to the Fairmont Chateau Whistler as Sous Chef and was appointed to his most recent position as Senior Sous Chef shortly thereafter. Jason studied at George Brown College, earning a diploma in Culinary Management. He also earned a diploma in Hotel & Restaurant Management from Loyalist College and a certificate in Computer Information Systems from Seneca College. When not in the kitchen, Jason enjoys globetrotting with his wife and seeking out inspirational dining destinations.
