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Damon Campbell assumed the flavors of Shangri-La Hotel
27/03/13, 00:40
Damon Campbell has assumed the role of executive chef for Shangri-La Hotel, Toronto.  Canadian Campbell has returned home after four years in Asia; most recently as executive sous chef at Edsa Shangri-La, Manila in the Philippines, a leading luxury hotel with six international restaurants.

Arriving in Toronto in the Fall of 2012 following the hotel’s opening, Campbell has been working behind the scenes with the culinary team to further define the hotel’s food and beverage operation, determined to put a Canadian stamp on his cuisine which is inspired by classic training, seasonal regional ingredients and his global travels.

A primary focal point for Campbell is Bosk, the signature restaurant of Shangri-La Hotel, Toronto.  "My dishes are ingredient inspired and globally influenced,” said Campbell.  Dishes such as the Smoked Japanese Hamachi with pickled cucumber, radish and crème fraîche show a distinct Asian influence; whilst the Alberta Prime Beef with smoked short ribs, fingerling potatoes, heirloom carrots, forest mushrooms, and natural reduction, showcase a Canadian influence.  The cuisine will be complemented by one of Toronto’s most extensive wine lists assembled by the hotel’s sommelier, Mark Moffat, and made up of more than 700 international labels, featuring rare vintages and labels making their Canadian debut, many of which will be available by the glass.

Located on the hotel’s main level, Bosk is designed in natural oak and features floor-to-ceiling windows that fill the restaurant with natural light.

The Lobby Lounge and The Bar which fronts Bosk, will also be home to an extensive beverage selection including aperitifs and cocktails; wines and beers; scotches; spirits; and fortified wines. A dining menu of familiar Canadian and international favorites such as a selection of regional charcuterie and an array of local and international cheeses will be served daily from 11:00 a.m. through 1:00 a.m. and its ‘tea library’ will offer guests a selection of 68 different hand-picked teas; among them white, black, flowering teas and vintage blends.

 Damon Campbell assumed of executive chef for Shangri-La Hotel
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Shangri-La Hotels and Resorts
Adicionado por : netoangel | | Tags: Chef of the Year, Executive, Damon Campbell. executive chef, Chef, Shangri-La Hotel
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