John K. Cordeaux, executive chef
With a 25-year career, Cordeaux first joined Fairmont Hotels & Resorts as executive chef at The Fairmont Queen Elizabeth in Montreal in 1995 and a few years later, in 1999, he relocated to the company’s Canadian flagship property - The Fairmont Royal York - in Toronto, Canada, as executive chef, effectively leading the country’s largest hotel kitchen. In 2005, he held the position of director of food and beverage.
His first foray to the Middle East took place in 2009, when he was part of the pre opening team of Fairmont Bab Al Bahr in Abu Dhabi as executive chef, successfully launching several new restaurants in the capital city, which went on to receive numerous awards, as well as him being named as ‘Chef of the Year’ in 2010 by Hotelier Middle East.
Cordeaux holds a professional certification in food and beverage management from Cornell University in New York, certificates in strategic management culture and finance from the University of Guelph in Ontario, Canada and a culinary apprenticeship from Sheffield College in the UK.
In this new role, he is responsible for seven restaurants, 3,500 square metres of meeting space and a culinary brigade of over 100 chefs and cooks.
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