A Clear Culinary Vision
We’re revitalizing everything when it comes to our culinary and social experience at Fairmont Royal York. And Executive Chef Robert Mills has a clear vision for the year ahead.
“As we head into 2017, our focus is to guide the guest through a culinary journey, where the food communicates a slightly different story of Farm to Table – as well as being part of the local community.”
So the story goes from micro to macro – from local ingredients to culinary experiences on a grand metropolitan scale. This fresh approach has some clear symbols around the property. “For example, the one lone apple tree on the rooftop garden came from a local farm where we get all of our apples from.”
Chef Mills has a full plate, so to speak. He directs all five of Fairmont Royal York’s notable dining establishments. EPIC Restaurant and Lounge, Benihana Japanese Steakhouse, Library Bar, Piper’s Pub, and York’s Café.
He’s more than qualified, having served as Executive Chef at the University of Toronto, and the Thompson Hotel – in addition to significant time with Hilton International. He has also competed in the Food Network Series, Chopped Canada and has been featured on local television programs including Breakfast Television, and Canada AM. Chef Mills holds his Red Seal Certificate, completed in Wellington, New Zealand.
Most interesting to many – especially our younger guests – Chef Mills is also keeper of our rooftop apiary and herb garden, home to over 300,000 bees. The award-wining Fairmont honey they produce, and a range of rooftop herbs, are used in many of our restaurant dishes. The apiary is a key part of our commitment to fresh ingredients, and connection to the land.
Get a taste for Chef Mills’ vision across all our dining options across the hotel. You’re sure to find a fresh perspective on the city.