Wilhelm Wetscher
Executive Chef, Crowne Plaza Ottawa
Christopher Marz was raised in Otterburn Park on Montréal’s South Shore by German immigrant parents and began cooking at an early age. Inspired by his talented mother, he has many memorable memories of time spent as a child in the kitchen toying with recipes probably too sophisticated for his young age. After having spent his early years of adulthood studying science and physics at college, Christopher decided on a drastic career change and followed his passion for cooking to Germany. There, he began a strenuous three year apprentiship program at the respected Hotel Bayerischer Hof in Lindau, Bavaria. Quickly learning the language, Christopher learned the German ethic of hard work and proper preparation. The five star property at which he worked and studied exposed him to many styles of cooking and various degrees of dining expectations. After only two and a half years, Christopher completed the program and made the move from the continent to the shores of Ireland.
Taking on a position at Cork City’s Rochestown Park Hotel, Christopher had the opportunity to work with many great local products Ireland has to offer. Many species of fresh fish and seafood caught off Ireland’s coast were used in the kitchens of the hotel in addition to other great products like lamb and beef. Quickly gaining experience and skill, Christopher became saucier for the award winning restaurant. After two years at the hotel, he was promoted to sous chef and took a more active role in the day to day operations of the hotel’s large banqueting facilities. After four years and after having met his future wife, Christopher decided to return home to Canada.
Today, Christopher works at the Crowne Plaza Hotel in downtown Ottawa. Having started in 2004 as executive sous chef under Chef Wilhelm Wetscher, Christopher was promoted to Executive Chef in 2006 when Wilhelm made a career move to lead the hotel’s catering department as Director of Catering. As Chef, Christopher oversees the production of a kitchen brigade consisting of 19 associates and is responsible for exceeding growing customer expectations in the hotel’s dedicated food and beverage outlets and vast banqueting facilities.
Christopher’s management style is one of openness and interaction with both associates and guests alike. Look for him walking the banquet rooms of the hotel, talking to guests in the restaurant or laughing with associates in the kitchen. He believes that simple cooking methods complimented by using only the freshest ingredients will deliver the best result, and his specialty menus featured during the hotel’s numerous food and wine pairing events is a reflection of this philosophy.
Links
Contact
Telehone: (613) 237-3600
E-mail: christopher.marz@ltbo.org