Entertainment Editor Tilly Rivers will be featuring some top Chefs in the August/September/October issues of the IRM Ezine, (one chef per week for 8 to 10 weeks)-
Week One: Friday August 1 2008. Interview with Chef Alain Irvine
Born in Scotland, Irvine apprenticed at the Chewten Glen Hotel, the three-time recipient of the Best Small Hotel In The World Award and at the Royal Bath Hotel, both situated in Northern England.
In 1976, his passion for travel and food brought him to Canada where he took up the Sous Chef position at the renowned Jasper Park Lodge in Alberta. After completing his first Executive Chef position with Delta Hotels (Toronto/Ottawa) in 1981, Alain further expanded his knowledge of international cuisine by accepting chef positions in Jamaica (Wyndham Rose Hall) and Bermuda (Elbow Beach Resort).
Returning to Canada in 1989, Alain accepted the position of Restaurant Chef at Truffles, the exclusive restaurant at the Four Seasons Toronto in Yorkville. In 1990, he transferred with Four Seasons to their resort property, Minaki Lodge, in Northern Ontario. In the spring of 2004, Alain joined the Taboo team from the Rimrock Resort in Banff National Park to become the Executive Chef.
Since Taboo Alain has opened his own restaurant, North Restaurant and Lounge as well as a Retail, Wholesale and Catering company with his wife and sons, Irvine & Sons Fine Foods.
Alain’s passion for food and his love of cooking have given his business discerning clientele, a dining experience that truly embodies the best of Canadian and international cuisine.
Irvine & Sons Fine Foods specializes in small to medium size functions. From rehearsal parties to anniversaries and intimate dinner parties, let Irvine & Sons Fine Foods create a menu for you that is personalized. See below for sample menus, or call us to talk about designing a meal for your special function.Let us cater your special function, and we will deliver unforgettable food with outstanding service.
