The management of Fairmont The Queen Elizabeth is pleased to announce the nomination of Sébastien Giannini as Executive Chef of the hotel. He will take on his new role as of April 22nd, following the departure of Alain Pignard who oversaw the hotel kitchens for over 15 years.

Originally from Toulon in the South of France, Sébastien Giannini worked at the hotel L’Île Rousse in Bandol, Provence as Executive Sous-Chef. Afterwards, he joined Chateau Hotel La Vignette Haute near Cannes as Executive Chef and from 2007 to 2013, held the position of Executive Chef at the Méridien Hotel in Nice. Since his arrival in Montreal in July 2013, he worked as Food & Beverage Director and Head Chef at Le Samuel restaurant in Saint -Jean-sur-Richelieu.

Trained by famed chefs such as Guy Gedda, great master of Provencal cuisine and Philippe Joannès, Meilleur Ouvrier de France, currently Executive Chef at the Fairmont Monte Carlo, Sébastien Giannini is a talented young chef with an impressive track record. Finalist of the prestigious Bocuse d’Or in 2010, he has received several awards including the Trophée du Jeune Espoir de l’année in 2008 as well as the silver medal in the International Trophée Auguste Escoffier in 2006. He has also been selected by Laurent Godbout as coach for the candidate who will represent Canada at the Bocuse d’Or 2015 in Lyon.

“It is with great pleasure that we welcome a creative and ambitious chef, who will perfectly complement our experienced kitchen brigade,” mentions Richard Payette, General Manager of the hotel and Regional Vice- President, Fairmont Hotels & Resorts. “Culinary art and fine dining have always held an important place in the history of the Queen Elizabeth and we are confident that Sébastien Giannini will give new impetus to our restaurant and banquet menus.”

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