Executive Chef, Dominique Guyot Carving a Niche in Canadian Cuisine
The Fairmont Chateau Lake Louise is a grand heritage hotel, embraced by snow-frosted peaks, a majestic glacier and the unparalleled beauty of Lake Louise. The cuisine served within the Chateau's world-class restaurants must be as memorable as the view. Undaunted, Executive Chef Dominique Guyot has risen to the challenge with grace and his own refreshing style.
Joining Canadian Pacific Hotels following his move from Paris to Canada in 1980, Guyot began his professional ascent in the Canadian culinary world at The Fairmont Banff Springs. In 1982, he parlayed his creative menus and artistic ability into the position of Executive Sous Chef at the Chateau. In 1994, Guyot became Executive Chef, where he continues to thrive.
Guyot's success at the Fairmont Chateau Lake Louise encompasses his expertise as a Chef, his passion as an artist, and his relationship with the place where he lives. Their Executive Chef's gastronomic themes are inspired by the natural abundance found in the wild.
Additionally, Guyot is an accomplished ice-sculptor and teacher, who mentors his apprentices in the art of transforming a blank canvas of solid ice into a glistening work of art. With a strong connection to this mountain environment, Chef Dominique Guyot is carving his niche in Canadian cuisine.
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