Until October 2010, he was the Chef de Cuisine of the Four-Diamond Waterlot Inn Steak House at the Fairmont Southampton hotel. Chef Palmer brings extensive experience to The Fairmont Royal York.

Raised in Winnipeg, Manitoba in the Canadian prairies, Chef Palmer began his culinary quest at the beautiful Fairmont Jasper Park Lodge in the Rocky Mountains. He joined the apprenticeship program at the Fairmont Jasper Park Lodge, with training at the Southern Alberta Institute of Technology (SAIT) in Calgary and NAIT in Edmonton.

His passion for food drove him to enter culinary competitions, winning awards in the Chaine de Rotisserie and the Best of Alberta Beef.

Palmer completed the apprenticeship program at Jasper and received his Journeyman and Red Seal certificates in 2005. He fortified his passion for great food as the Chef De Cuisine at Fairmont Jasper Park Lodge’s Four-Diamond Edith Cavell Dining Room from 2003 to 2005.

Palmer next moved to Queensland, Australia as a Banquet Chef at the Sheraton Mirage Resort in exotic Port Douglas. The tropical climate, the Great Barrier Reef and a seemingly endless supply of the most flavourful produce he had ever seen, enabled Palmer to soak up the cuisine and culture of this unique part of the world.

In 2007, Palmer rejoined the Fairmont family in Bermuda at the Fairmont Southampton as Chef de Cuisine of the Four-Diamond Waterlot Inn Steak House. There he created dishes using classic and local cooking techniques and the highest quality ingredients. Beef and seafood are his signature mains.

Chef Palmer’s first hand knowledge of the water surrounding Bermuda, and his awareness of the importance of keeping the ocean healthy, provide a perfect fit with EPIC’s commitment to ocean conservation, through the Ocean Wise sustainable choices program.

EPIC’s new chef will be educating guests and its culinary brigade about the importance of making environmentally friendly seafood choices on every menu. Palmer’s focus on making sustainable purchasing and menu choices will ensure that EPIC is a leader in Toronto’s sustainable food movement.

In addition, Chef Palmer continues the hotel’s long tradition of utilizing the hotel’s rooftop for herbs, delivering freshness without packaging and keeping beehives to engage guests and deliver locally harvested honey. This relatively small undertaking in rooftop urban agriculture not only provides fresh product without packaging, but also cuts down on the need to source outside goods from long distances.

At EPIC local, sustainable and seasonal ingredients are always menu highlights.

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According to Jimson Bienenstock, the hotel’s Director of Outlets and resident sommelier, the hotel sets the scene for those who want to date or have a first date, serious date, escalating date or forever dates. He suggests the cozy Library Bar on the lobby level of The Fairmont Royal York as the ideal location to launch a Valentines Day romance. In fact, he has seen it happen.

* LIBRARY BAR – for those who want to date
Some of Toronto’s best martinis are being served all month long. The luscious $14 Devil’s Affair martini, is made with Frangelico, Kahlua, Crème de Cacao and Absolut Vanilla. The drink is shaken and served as a prelude to a kiss of sweetness on the sugar rimmed martini glass.

* BENIHANA – make an exotic impression on the first date
The excitement and artistry of tableside teppan cooking brings dating alive. A Valentine’s Day dinner at Benihana Japanese Steakhouse is: a teppan dinner for two; featuring five Japanese appetizers; a main of Hibachi Beef and Lobster tail and is finished with an ice cream dessert. Valentines Day dinner in Benihana is $150, exclusive of taxes and gratuity and is available only on Tuesday February 14, 2012. Call 416-860-5002 or place your reservation with OpenTable.

* EPIC Restaurant – a lingering love affair of three courses to escalate the date
Love-inspired creations by Chef Timothy Palmer can be paired with fine wines for a Valentine’s Day dinner in EPIC. The fixe prix dinners are available throughout February 2012 and are priced at $48 per person, without wine (exclusive of taxes and gratuities). On Valentines Day, February 14th, seating is available beginning at 5:30 p.m.. The last seating takes place at 10:00 p.m. EPIC reservations may be placed online at Open Table or by calling 416-860-6949. General dining information is also available by email at festive@fairmont.com.

* ROYAL ROMANCE- guilt-free indulgence without calories for the forever date
The Fairmont Royal York offers the Royal Romance package, featuring a one-night stay, breakfast in bed for two, sparkling wine, chocolates and a copy of The Paris Wife by Paula McLain, a novel about the extraordinary love affair between Ernest Hemingway and his first wife, Hadly.

Classy and luxurious, but more importantly, a value-added overnight experience curated by the hotel’s love professionals to impress, inspire and refresh, the Royal Romance package rates begin at $285 CAN for a Fairmont View room and $355 CAD for a Deluxe room. The package is available every night throughout the month of February 2012 and is exclusive of taxes, based on double occupancy.

For room reservations please contact 1-800-441-1414 or visit the Fairmont website. 

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Moxie Whitney and his Royal York Orchestra played the legendary Imperial Room at The Fairmont Royal York continuously from 1948 to 1972, with the exception of a 12 month stint at the Royal Hawaiian Hotel in Honolulu. The orchestra played with the best of the best of the time: Ella Fitzgerald, Tony Bennett, Jack Benny, Sonny & Cher, Peggy Lee, Cab Calloway, Laurence Welk, Guy Lombardo, Duke Ellington and Count Basie to name a few.

Moxie eventually become the booking agent for all Fairmont (then CP) hotels. He and his Royal York Orchestra also at the Banff Springs Hotel during the summer from 1947 to 1960.

Whitney grew-up in in Brockville, Ontario in very modest circumstances. He was a piano prodigy but suffered a tragic, disabling accident to both hands at age ten. Rather than let that deter his musical ambitions, the accident only made him more resolute.

Moxie played the music people danced to for decades, recorded eight records, and had a successful broadcast career with CBC, CFRB, and NBC Radio.

He also played thousands of concerts, balls, and benefits up until his death.

Moxie!: The Movie is scheduled for release in fall 2012. The producers are currently fundraising to get the project off the ground. If you’d like to contribute you can visit their IndieGoGo campaign where you’ll also be eligible for a bonus draw of a one night stay at the Fairmont York York.

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* Close-knit, But Not On a Shoestring – Intimate weddings give couples more time to spend with the people they care about most, and more money to spend on luxuries, both big and small. A growing number of couples are choosing to limit their guest list to 100 or less, but their nuptials still maintain the budget of a much larger wedding.

* Keep People Dancing with Passed Small Bites – There’s no better way to make a DJ lonely than by rolling out limited food stations that immediately build up long lines – keeping people away from the music and quickly deflating a lively atmosphere. Instead of killing the party on the dance floor, forgo food stations for passed small bites that will keep guests dancing all night long.

* Groom’s Role Grows – While many catering managers used to see grooms only twice – at the first meeting and on their wedding day – many men are becoming more involved in the planning process, particularly when it comes to menus and desserts. Formerly a regional staple in the Southeastern U.S., the groom’s cake has slowly been inching its way north and even as far as the UK and Europe, and taking different forms as it migrates. Whether it’s part of a “cake-scape” of different designs and flavors, a surprise gift from the bride featuring a favorite sports team, or just the classic chocolate treat of the groom’s choice, many couples are forgoing the traditional one size-fits-all confection.

“For the most part, brides still run the show, but we’ve seen a growing level of involvement from men in every aspect of the wedding,” said Ashley Pigott, Conference Services & Catering Manager for The Fairmont Royal York. “As grooms get more and more involved with picking dinner menus, music, and more, desserts have become a prime opportunity for them to show off their own style and preferences.”

* Spicing up the Dessert Table – Having cupcakes instead of a wedding cake has been fashionable for years now, but some couples are getting even more creative with their dessert table by bringing out their inner child. Tiered donut cakes, old fashioned candy bars and huge spreads of cookies have taken over, giving guests an assortment of sweet treats to choose from.

* Decorating from Above – A stunning centerpiece may look great in photos, but many times they end up obscuring views and getting in the way of conversation. So, instead of arranging votives and flowers on tables, some couples are hanging their centerpieces from the ceilings – creating a dramatic effect that finally lets guests sitting across from each other see eye-to-eye.

Of course, all future brides and grooms interested in more information on weddings at Fairmont can visit Fairmont Weddings online.

* Photo by Henry Lin

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Cast members from Disney’s hit Broadway musical, Mary Poppins, are among the very special guests taking part in this annual event.

The lighting of the lobby tree marks the beginning of the holiday season at The Fairmont Royal York and helps raise awareness for the Children’s Wish Foundation of Canada.

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