Meetings Canada

News

Algonquin Resort Names New Executive Chef


Dale Nichols, DFBE, has been appointed executive chef of the Algonquin Resort and Spa in St. Andrews, New Brunswick. A native of the province, Nichols previously was the executive chef at the New Castle Hotels & Resorts-managed Digby Pines Resort and Spa in Nova Scotia.

Dale Nichols, CFBE, Executive Chef, Algonquin Resort and Spa“Dale is an extremely talented chef and a dedicated culinary educator who is perfectly suited to elevate the Algonquin’s food and beverage offering through equal parts creativity and talent development,” said Gerry Chase, president and COO of New Castle.  “The Algonquin’s guests expect every aspect of their stay to be memorable and Dale is exactly the right leader to create a locally significant dining experience commensurate with the Algonquin’s stature in the region.”

“Having grown up in Moncton, the Algonquin was always the epitome of gracious hospitality for the entire region,” said Nichols. “To be able to lead the kitchen of this national treasure is a dream come true, and to do it during a time when culinary and travel trends favour local authenticity in terms of ingredients and overall experience is truly a high point in my career. No resort is more relevant to the Maritimes than the Algonquin and I’m looking forward to developing a team of local culinary talent to showcase the tremendous abundance of our region. Look for us to tap into the hotel’s 125-year history for inspiration and transform the classic into the contemporary.”

Following a decade in some of Toronto’s most celebrated kitchens, Nichols has led the food and beverage operations of several hotels including the Delta Hotel Halifax and the Wine Spectator-awarded Keltic Lodge Resort and Spa in Ingonish. He also is a chief educator, working with community colleges as a consultant and substitute instructor and Canadian culinary ambassador helping Canadian Airlines develop in-flight meals for First Class passengers, and representing the country in cultural exchange with Taiwan. In recent years, he has helped raise more than $100,000 for local charities through culinary-related fundraisers.

 



Print this page




Have your say:

Your email address will not be published. Required fields are marked *

*