Three new chefs—Curtis Toth, Brian McBride and Adam Brack—have joined SilverBirch Hotels & Resorts‘ award-winning executive culinary teams at the DoubleTree by Hilton™ Hotel and Conference Centre Regina, Radisson Hotel Edmonton South and DoubleTree by Hilton™ West Edmonton respectively.
“We are exceptionally proud of our entire culinary team,” says Steve Giblin, president and CEO of SilverBirch Hotels & Resorts. “We believe our chefs are some of the best in the world and we are constantly seeking to develop and support our culinary teams to ensure that we maintain our very high standards.”
Chef McBride is now the executive chef at the Radisson Hotel Edmonton South. A native Albertan, he has more than 21 years of culinary experience in top quality kitchens. His CV includes working several years at the Fairmont Jasper Park Lodge, where he was part of the team that prepared food for Queen Elizabeth II during her 2005 visits. He has also worked in several smaller, independent fine-dining restaurants.
Chef Toth returns to the DoubleTree by Hilton™ Hotel & Conference Centre Regina as executive chef, having started his career at the hotel more than 18 years ago. During his time away from the property, he worked at hotels and restaurants across North America and Europe, including The Hotel Saskatchewan, Catch Restaurant (Calgary, AB), and Temple Gardens Mineral Spa in Moose Jaw.
Chef Brack joins Chef Willie White at the DoubleTree by Hilton™ West Edmonton, serving as the property’s Chef de Cuisine. An experienced culinary professional, he worked as the opening kitchen manager for Chop Steakhouse in Edmonton before taking on executive chef roles at Von’s Steak and Oyster House and then the Edmonton Petroleum Golf and Country Club.
“Chefs Toth, McBride and Brack are all extremely talented individuals,” says Giblin. “I am confident they will help us to reach new culinary heights in their respective hotels.”
Over the last year, SilverBirch’s culinary team has received noteworthy culinary accolades, including Chef Scott Torgerson winning silver at the 2015 Gold Medal Plates culinary competition and executive sous chef Chris Corkum winning gold at the Global Chefs Challenge Americas in Quito, Ecuador.
Recently, Torgerson was appointed to Team Canada’s Olympic culinary Team and will compete in Germany, and Corkum will represent the Americas at the World Global Chefs Challenge in Greece this fall. Torgerson and Corkum lead the kitchen at Radisson Hotel Saskatoon.
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