Fairmont Chicago Names Executive Sous Chef

chefatticusCHICAGO, Ill.—Fairmont Chicago, Millennium Park, located at 200 North Columbus Drive, has announced the appointment of Atticus Garant as executive sous chef. With years of experience ranging from his native Vancouver, British Columbia, Canada to the Bahamas, he continues his tenure with the Fairmont brand as he brings his expertise to Chicago.

Garant most recently served as executive sous chef at Vancouver’s Fairmont Pacific Rim, having worked his way up the culinary line over the past five years from cook to chef de partie to banquet sous chef and even filling the role of acting executive chef. In his role as executive sous chef, he opened the Fairmont Pacific Rim’s Raw Bar expansion, launched the Giovane Market, and spearheaded the hotel’s “Scratch Kitchen” systems and House Charcuterie Program.

“I have always wanted to relocate to a city that is so richly immersed with its food culture like Chicago is, and I can’t wait to be surrounded by diversity and people who are open to creativity,” Garant said. “This is an amazing opportunity within the Fairmont brand to work at a top-level hotel with a truly amazing staff, day-in and day-out.”

Garant combined his love of fishing and cooking over two summer seasons as executive chef at Oak Bay Resort in Canada’s Queen Charlotte Islands. He honed his culinary skills working under acclaimed Michelin three-star chef Daniel Boulud and his team as chef tournant at DB Bistro in Vancouver. In this position, he was able to learn effective culinary leadership and kitchen management skills while perfecting his cooking style using many of Vancouver’s distinctly fresh ingredients. He prepared a taste of the tropics when he moved to the Bahamas to serve as executive chef at the Cape Santa Maria Resort, ensuring smooth culinary operations for the Oceanside Restaurant and Bar and all in-room dining. His people-centered, “from scratch” approach drives his passion in the kitchen.


“The greatest satisfaction for me as a chef is to see how my food makes people smile,” Garant added. “It should touch someone’s heart and soul. That’s why I put so much passion into everything I prepare.”

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