Downtown Toronto Restaurant's Chef Wins Marriott International Global Chef of the Year for 2010 (Canada)
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Downtown Toronto Restaurant's Chef Wins Marriott International Global Chef of the Year for 2010 (Canada)
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Catégorie : Amérique du Nord et Antilles - Canada - Évènements -
Gastronomie -
Récompenses, remises de prix, concours Gastronomie
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 01-06-2011
Award-Winning Chef Refers to Culinary Creativity as 'Continual Evolution'
Morgan Wilson, Executive Chef of Trios Bistro -- a stand out among restaurants near Eaton Centre in Toronto -- has been named Marriott International Global Chef of the Year for 2010. Located within the Toronto Marriott Downtown Eaton Centre Hotel, the Trios Bistro is a full-service restaurant overlooking the historical Trinity Square and offering an upscale, yet relaxed dining experience.
As executive chef, Wilson oversees a team of 45 at this prominent hotel in downtown Toronto and is no stranger to culinary distinction. In 2005 he was presented the Award of Culinary Excellence (ACE) Rising Star to acknowledge his culinary achievements, innovation, creativity, leadership, training and personal development by Marriott Hotels and Resorts of Canada. Since 1998 the ACE Award has been presented to outstanding chefs who are tireless in their passion for great food and exhibit true culinary leadership. Nominees are considered among Marriott's finest chefs, displaying great technical skills and champions of culinary expertise within the Marriott family of full service hotels. Earlier in 2005, Wilson represented Canada internationally at the famed Bocuse d'Or culinary competition in Lyon, France, placing eighth overall and ranking top among non-European competitors.
The award winning chef sets the stage for a guest experience offering "energy for mind, body and soul," at the stylish downtown Toronto restaurant Trios Bistro. Wilson has created extraordinary menus of contemporary Canadian cuisine utilizing fresh seasonal produce as well as Ocean Wise certified environmentally-friendly seafood and a flavorful and progressive wine list.
"Great cuisine combines two basic components -- top quality products and flawless technique," said Chef Wilson in speaking of his culinary philosophy. Describing his cooking as a continual evolution, Wilson began his culinary training in 1989 at the Delta Whistler Resort and quickly gained expertise while competing in culinary competitions as an apprentice through 1992 and then represented Vancouver at "Taste of Canada" where his team placed first at the renowned regional event. He was also awarded the prize for Best in Category and named to the World Association of Chefs Societies' All Star team.
Wilson later honed his culinary expertise internationally, working throughout Europe and Australia at Four Seasons Hotels and Resorts before returning home to British Columbia in 1999. Upon his return he assumed a role as the Restaurant Chef of Show Case at the Marriott Vancouver Pinnacle Downtown Hotel. While there, he played a key role in developing and training the Show Case team which quickly made an impression with ambitious menus described as "beautifully-executed Northwest cuisine with a global influence."
About the Toronto Marriott Downtown Eaton Centre Hotel
The Toronto Marriott Downtown Eaton Centre Hotel provides upscale lodging in the midst of Toronto's impressive downtown district near world-famous shopping, the impressive CN Tower and Rodgers Centre. Welcoming amenities and meticulous accommodations combined with the hotel's state-of-the-art event space, staff of professional event managers and full-service catering for banquets seating up to 1,500 persons; make this luxury hotel in Toronto an exceptional choice for those planning business or social events.
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