Alain Pignard, Executive Chef at The Fairmont Queen Elizabeth
Originally from Lyon in France, Alain Pignard has plied his trade in some of the finest kitchens around the world: Hotel des Ambassadeurs in Paris; Hotel Dorchester in London and the Cavalieri Hilton in Rome. But since 1987, he is proud to call Montréal his adopted city and Fairmont The Queen Elizabeth his second home. Indeed, Chef Alain spends most of his time with his brigade of ninety employees and oversees the culinary operations for three restaurants, in-room dining and outside catering services as well as banquet facilities of 50,000 square feet and a kosher kitchen. Needless to say, his kitchens, spreading over two floors, are abuzz with activity no matter the season.
Through its celebrated catering division, Fairmont The Queen Elizabeth handles highly visible social events, under Pignard’s supervision. Over 100,000 meals are served outside the hotel annually for groups such as the Montreal Museum of Fine Arts, the Montreal Symphony Orchestra, the Cancer Society’s Daffodil Ball and VIP racing fans at the Formula One Grand Prix du Canada - not a small feat!
Through his classical training, worldly travels, and experience working with legendary chefs, Alain Pignard has amassed a vast expertise which today allows him to showcase his talent and offer his guests the creations of his inexhaustible imagination and passion. Well-known for showcasing the bounty of Québec province, he has established close relationships with local producers who work hand in hand with him to develop new vegetables and reserve crops exclusively for his gala events. Chef Pignard explains, “I feel the Chef of the largest hotel in Eastern Canada has a great responsibility to promote the high-quality products of Quebec, and particularly those produced by small specialized farmers.”
As part of the property’s ongoing commitment to supporting local cuisine and artisan producers, the hotel recently adopted two goats named Snow White from the Fromagerie du Vieux St-François outside Montreal, to make the hotel’s signature cheeses for its gourmet restaurant the Beaver Club. With his solid professional background, out-of-the-ordinary culinary talent and readiness to meet every challenge with enthusiasm, Alain Pignard definitively succeeds in creating a unique and exclusive experience for Fairmont guests.
> View recipe for Small Lobster Charlotte from Gaspe and its carpaccio with oriental flavors, Abitibi sturgeon caviar