Duff Lampard is currently Executive Chef at The Westin Harbour Castle in Toronto, overseeing culinary operations in the hotel’s popular Mizzen restaurant, conference facilities and in-room dining.
Lampard’s training has taken him across Canada and to London, England where he has honed his skills in the kitchen, working alongside many of both Canada’s and Europe’s top master chefs. In Canada he spent time at Canadian Pacific’s Chateau Lake Louise and Jasper park lodge in the Rocky mountains, was head Chef at the Granite for dining and Chef /owner of The upstairs downstairs as featured in where to eat in Canada. In England Chef Lampard was executive Sous chef for Selfridges overseeing 17 of their signature restaurants and several VIP off site events including The National Gallery, wallpaper magazine, Chanel Paris and served as a professional Chef instructor at George Brown College for 3 yrs upon his return to Canada.
Under the skillful direction of Chef Lampard, the Westin culinary brigade has created a Super Foods menu known for being health-enhancing and rich in antioxidants and phytonutrients, brought contemporary restaurant style menu concepts to our banquets department and sought to bring back energy and culinary creativity to the hotel scene while cultivating a new generation of young Canadian Chefs through one of the industries largest and most successful apprenticeship programs in North America.
Rum trio:
Spiced chili rum mango ice, exotic fresh fruit salsa
Black pepper & white rum panna cotta, strawberry gazpacho, citrus cookie twist
Dark rum flamed bananas & chocolate silk
Sponsored by: The Westin Harbour Castle
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