Fairmont Battery Wharf Executive Chef Brendon Bashford has over a decade of experience in some of Fairmont Hotels & Resorts' most impressive locations.
Originally from Australia, in 1999, following his culinary training, Bashford moved to North America and assumed the position of Sous Chef for Heron's Restaurant, the premiere dining room at The Fairmont Waterfront in Vancouver. Named Conde Nast Traveler Readers Choice Award for "Canada's Top Hotel," Bashford was responsible for leading a culinary team of eighteen. Bashford also was responsible for maintaining the premise's twenty-one hundred square-foot herb garden.
In 2001, Bashford left his post at The Fairmont Waterfront for a unique invitation to be a "Fairmont Travelling Chef." A culinary dream, Bashford was able to take part in opening the four Five-Diamond restaurants in The Fairmont Dubai in the United Arab Emirates, as well as assume the role of acting Executive Chef to the two Four-Diamond restaurants in The Fairmont Hamilton Princess in Bermuda.
After traveling abroad for over a year, Bashford accepted a position as Garde Manger Chef at The Plaza, a Fairmont hotel, in New York City. After only one year, Bashford was promoted to Executive Sous Chef, taking charge over a team of eighty in day-to-day operations, functions, catering and extensive banquet services. Bashford also oversaw all aspects of the three Four-Diamond restaurants, including The Oak Room, one of New York's legendary dining rooms.
In May of 2005, Bashford was given the opportunity to join a team in an effort to re-brand the Five-Diamond resort, The Fairmont Turnberry Isle Resort & Club in Miami. Bashford assumed the role of Executive Sous Chef and was responsible for day-to-day and function operations for all of the eight food and beverage outlets.
In March of 2008, Bashford was brought back to The Plaza for the reopening of the hotel following its two-year $400 million renovation and restoration.
In November of 2008, Bashford was promoted to Executive Chef at the new Fairmont Battery Wharf in Boston's North End. In this new role, he will be responsible for the culinary operations of the hotel, including banquets, in-room dining and Sensing, the new Guy Martin restaurant opening in January.