Executive Chef Gary Dayanandan
Chef Gary's experience in fine hotels & restaurants from Banff / Jasper, AB to Lausanne and Montreaux, Switzerland, Toronto and St. John's, Newfoundland is what drives his passion for creating culinary experiences.
Certifications & Recognition
- 2002 - Silver Medal - Hot Food Competition
Okanagan Culinary Arts Salon
Entree was Roulade of Salmon, Nori and Crabmeat
- 1999 - 2nd Place - Le Cordon Bleu
Ottawa Culinary Arts Institute
Canadian compettiion featuring Canadian Ingredients
Entry was Fresh Fruit and Goat Cheese Cream Cheese
Scented with Orange Marmalade in an Ice Wine Aspic
- 1994 - Certified Chef de Cuisine
Received CCC designation from Canadian Culinary Institute
- 1984 - Red Seal, Journeyman Chef Certificate
Northern AlbertaInstitute of Technology
Chef Gary is excited to display and share his passion for local dishes with guests his comprehensive knowledge of International Cuisine.