Chad Blunston

A 20-year industry veteran, Blunston brings progressive culinary experience to the table.

Blunston’s passion for cooking with locally sourced ingredients precedes his arrival to the Claremont. He is renowned for his roof-top garden, bee colonies and local-farm partnerships – which truly exemplify and heighten his ‘farm to table’ philosophies.

A long-time Fairmont Hotels & Resorts colleague who has worked in the kitchens at three of the six California properties, Blunston is dedicated to building relationships and working with local purveyors. Prior to joining The Claremont, he served as Executive Chef at The Fairmont San Francisco. In 2009, Blunston accepted the post at The Fairmont Palliser in Calgary, Alberta, where he held the position of Executive Sous Chef. He also refined his skills at the flagship Fairmont Royal York in Toronto, in its fine dining room, Epic. Prior, he led at The Fairmont Algonquin as Executive Sous Chef and served on the opening team at Fairmont Heliopolis, Cairo and Fairmont Towers, Heliopolis, Cairo. Blunston also held banquet chef positions at the Ritz-Carlton in St. Thomas, US Virgin Islands and The Ritz-Carlton, Grand Cayman. He began his career training in 1991 as an apprentice with Canadian Pacific Hotels, The Prince Edward in Charlottetown, P.E.I.

Blunston credits his innovative spirit and culinary expertise to his mentors and as a result, thrives on educating and inspiring young chefs. While not in the kitchen, Blunston enjoys spending time with his wife and two kids, coaching his son’s hockey team, gardening and various outdoor activities.

Chad Blunston
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