“I have great memories of family meals around the dinner table, and good food always played a big part,” says Felix Pfister, Executive Chef at The Fairmont Chateau Lake Louise. “My father was a banker but my grandfather was a butcher and Mum was an excellent cook and almost always in the kitchen.”

Trained in his native Switzerland and at Fairmont properties in Canada, the U.S. and Dubai, Pfister has been at the helm in Lake Louise since 2008, managing eight restaurants in the summer and large banquet operations year round.  Menus range from contemporary, regional Canadian fine dining to European casual dining. “Western Canada is for me one of the most beautiful places in the world,” says Pfister. Luckily it’s also a region with superb meats, fish and produce. “Supporting local producers whenever possible is important to me,
” he continues. “It makes sense for quality and freshness, even if it takes a bit more time for such a large operation.”

Time management is indeed one of the challenges of the profession. “It’s tough,” he allows, “especially when you’re starting out, working holidays, balancing family with work.” But a great team of more than 100 chefs and cooks allows even the busiest chef to have some time off.

“I love the creative aspects of the job,” he concludes, “and also that I manage, coach and develop a great team of people from around the globe.”

By Michael Elliott

The Fairmont Château Lake Louise, 111 Lake Louise Dr, Lake Louise AB
403-522-3511   • www.fairmont.com/lakelouise/guestservices/restaurants