Executive Chef Dominique Guyot brings to The Fairmont Chateau Lake Louise a culinary history and philosophy steeped in the basics, guided by classical French technique and world-class attention to the finest of detail. At the Chateau, guests can enjoy fresh green beans in the midst of winter grown in Guyot’s home greenhouse and his root cellar provides the Chateau with its fresh vegetables for the fall.

Inspired by his Italian grandmother who was a professional chef and his father who said cooking could be his passport to see the world, Guyot embarked upon his serious culinary training at age 16 when working at a small Parisian bistro. There he would learn the business essentials from scratch and fuel his undaunted creativity. His flourishing career would later include six years as the sous chef at Labaul, a French resort town known for its luxurious catering functions and showbiz affairs. Then Guyot broke with tradition and learned the finer points of food management and strategy as the sous chef of four years for a premier chain of French supermarkets.

But when a holiday trip took him to Canada in the late 70s, he knew he found his new home and source of culinary inspiration with a fortuitous job offer at the Banff Springs Hotel (now Fairmont). Guyot joined Fairmont Hotels & Resorts in 1980 and has been with The Fairmont Chateau Lake Louise since 1982, designing menus that reflect his passion for elegant simplicity, Canadian influences and the preferences of guests.

Not only is Guyot revered for his signature culinary talent, he is internationally known for this ice sculpting prowess. Each year, you will find Guyot constructing masterpieces from massive ice cubes in the annual Ice Magic international ice sculpting festival, an event that draws teams from around the world. And not surprisingly, his passion for ice carving finds its way into the Chateau kitchen with his unique ice bowls for sorbet.