Russell Weir
Executive Chef, Sheraton Ottawa Hotel
Russell Weir began his career in 1978 graduating from the basic chef training program at Algonquin College of Applied Arts and Technology in Ottawa, Ontario. He moved to British Columbia where he began his apprenticeship at the Clydesdale Inn, a small elegant country inn in Cloverdale. He completed Advanced Chef training at the Sault College of Applied Arts in Sault Ste. Marie Ontario, and worked in several upscale restaurants in Ottawa before joining the Holiday Inn which later became the Radisson Hotel Ottawa Center.
Russell became Sous chef in the revolving roof top dining room Laronde. Promoted within the company (Commonwealth Hospitality) in 1988 to the position of Executive chef at the Holiday Inn in Sydney Nova Scotia, he fell in love with maritime life and cuisine and became a member and personal chef for the Opimium Society of Nova Scotia. Also while in Sydney, Russell became a member of the advisory committee for advanced education and job training and worked closely with the University College of Cape Breton and the Canadian Culinary Institute in Prince Edward Island. Upon leaving Commonwealth Hospitality he accepted the position of Executive Chef at Inverary resort in Baddeck Cape Breton. While at the resort Russell was instrumental in founding the Cape Breton Island Chefs Association, a branch of The Canadian Federation of Chefs and Cooks, and was the first president for two terms. Also while in Cape Breton, he became a very active member of the Taste of Nova Scotia, and did a number of promotional activities with maritime agricultural and aquaculture products.
Russell is currently the executive chef at the Sheraton Ottawa Hotel. Catering to many of the embassies in Ottawa, the National Capitol Commission and a host of other venues. Since returning to Ottawa Russell has developed a relationship with the high School Co-op work experience program, teaches part of the Haut Cuisine program at Algonquin College and regularly judges during exams at Le Cordon Bleu Paris cooking school.
A Recipe from Chef Weir
Links
Contact
Telephone: (613) 238-1500
Fax: (613) 238-8947
E-mail: russell.weir@ltbo.org