Nelson Borges
Director of Food and Beverage, Westin Ottawa
Born deep in the mountainous region of northern Portugal, Nelson immigrated to Canada at a young age of 3. His passion for food and entertaining came from his mother who spent all of her free time cooking. His European influence and Canadian culture have been the foundation for his flavourful and regional cooking style. Nelson was raised in Leamington, a small town in southwestern Ontario with a very small population but rich in agriculture.
Nelson realized very early that he wanted to become a Chef and began his career working in restaurants around town. He later moved to Windsor, Ontario where he attended St. Clair Colleges hospitality program and apprenticed at “the Other Place Restaurant” under Master Chef Emilio Salamone.
Two years later he moved to Atlanta, Georgia where he held the position of Sous Chef at his cousin's restaurant. Two more years later Nelson moved to Toronto and accepted a position of Station Chef at Sheraton Centre downtown. A year later he transferred to his native country and accepted a Station Chef's position at the Sheraton Lisbon in Portugal. After sharpening his skills on his traditional cuisine he returned back to Windsor where he held the Position of Executive Chef at Roseland Golf and Curling Club - a beautiful club in South Windsor. Three years later Nelson was itching for another challenge and wanted to get back into the hotel business. He then moved to Ottawa and accepted the position of Sous Chef at the famous Chateau Laurier Hotel. Nelson was soon promoted to Executive Sous Chef and held the position for five years. Nelson had never throughout his career stayed at a place for more than a couple of years. It was very hard for him to leave a property that he truly loved to represent. In 2000 he accepted the position of Executive Chef at the new Ottawa Marriott Hotel.
Today Nelson oversees a brigade of about 30 dedicated associates. He is responsible for two restaurants, 38 thousand square feet of banquet space and room service to 480 bedrooms. Nelson has also worked part-time for the last couple of years as a Professor at Algonquin College and also catered many private parties for both the Portuguese Ambassador and the late Ambassador Dayer of Switzerland.
Nelson’s cooking style is best described as flavourful. He believes in tremendous presentations but claims that pleasing his guest’s palate is most important. Although Nelson has competed in three culinary competitions and received a gold medal for each, his true enjoyment comes from knowing that he has completely exceeded his guest’s expectations. There is no bigger reward to Nelson than seeing a true smile on his guests' faces.
Check out some recipes from Chef Borges
- Pan Seared Foie Gras with Cipolini Onions and Chardonnay Syrup
- Grilled Sesame Crusted Tuna Salad
- Merlot's Kumquat Bread Pudding
- Lemon Blueberry Loaf (with Splenda)
- Lemington Peach Cobbler (with Splenda)
- Almond Coffee Cup Cakes (with Splenda)
- Maple Mousse (with Splenda)
- White Roulladen (with Splenda)
- Summer Berry Pudding (with Splenda)
Links
Contact
Telephone: (613) 560-7397 or (613) 723-0577
E-mail: nelson.borges@ltbo.org