Canadian Pacific Hotels & Resorts

Article Abstract:

Canadian Pacific Hotels & Resorts (CP) has built a legacy of 27 of the finest hotels across Canada throughout its history that spans more than a century. From its beginning as a chain of railway hotels in 1886, CP continues to grow, with more expansion projects outlined for 1998. The company made net income of $172.6 million on sales $741.4 million in 1997 and part of that income was from its sale of 11 business hotels to Legacy Hotels Real Estate Investment Trust. CP is enjoying a 72.7-percent occupancy rate in the bullish market as a result of a million-dollar renovation program in the past five years.

Comment:

Has built a legacy of 27 of the finest hotels across Canada throughout its history that spans more than a century

Strategy & planning, Canadian Pacific Hotels and Resorts Ltd., Article

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Mario Mathieu

Article Abstract:

Hotel Macdonald executive chef Mario Mathieu believes in creating a menu that reflects the best of what the local environment offers. The 28-year- old chef, who has been with the Edmonton, Alberta-based hotel since Nov 1998, reflects this in the hotel menu that includes muskox, buffalo and caribou. Mathieu, who has traveled to over 50 countries, started in the cooking business as an apprentice chef at the Four Seasons Hotel in Montreal, Quebec.

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Joan Monfaredi: Executive Chef, Park Hyatt Toronto, Toronto, Ontario

Article Abstract:

Park Hyatt Toronto Executive Chef Joan Monfaredi believes that honesty is critical to creating and excellent meal. She focuses on simple but true flavors while constantly attempting to maintain an honest culinary style. By 'honest,' Monfaredi means that she wants guests to enjoy innovative recipes without wondering what exactly it is that they are eating. This is because she believes that people can better enjoy a dish when they understand it.

Parak Hyatt Toronto

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