James HOLEHOUSE

The Path

George Brown College gave James HOLEHOUSE the formal base for a career that has moved through hotel kitchens, conference service, and instruction. The sequence that followed is a conventional one in the best sense: Chef De Partie at Fairmont Banff Springs (2002–2004), where the pace of a luxury hotel kitchen sharpened timing and structure; Pastry Chef at The Rimrock Resort Hotel (2004–2006); and Pastry Chef at Hyatt Regency (2006–2007). Each role added range without changing the core discipline of the work. Responsibility widened in 2007, when James HOLEHOUSE became Executive Pastry Chef at Shaw Conference Centre (2007–2012). From there, the work continued to broaden through Pastry Chef at Grand Hyatt Taipei (2012–2014) and Baking Instructor at shop AT NAIT (2015–2016). That arc — hotel kitchens, conference service, international appointments, and teaching — shows a Pastry Chef who has worked the craft from multiple angles without losing continuity. Since 2016, James HOLEHOUSE has held the Executive Pastry Chef role at Grand Hyatt Hong Kong (since 2016), and since 2018 he has also served as Executive Pastry Chef of Park Hyatt Tokyo (since 2018). The two appointments point to a practice built on consistency, scale, and the ability to keep standards aligned across more than one major operation.

The Work Today

At Grand Hyatt Hong Kong in Hong Kong, China, James HOLEHOUSE’s work continues to center on chocolate and pastry confections. This is craft that depends on finish as much as flavor: clean temper, controlled texture, and the kind of restraint that lets small adjustments do the work. James has said, “My inspiration was the trail mix I make to take hiking in Jasper.” The reference is practical rather than abstract, grounded in something used, carried, and remembered.

Career - Executive Pastry Chef — Grand Hyatt Hong Kong (2016–present) - Executive Pastry Chef — Park Hyatt Tokyo (2018–present) - Chef De Partie — Fairmont Banff Springs (2002–2004) - Pastry Chef — The Rimrock Resort Hotel (2004–2006) - Pastry Chef — Hyatt Regency (2006–2007) - Executive Pastry Chef — Shaw Conference Centre (2007–2012) - Pastry Chef — Grand Hyatt Taipei (2012–2014) - Baking Instructor — shop AT NAIT (2015–2016) Education: George Brown College

Signature

James HOLEHOUSE’s signature dish is Marmot Bar. The name has the compactness often found in pastry and confectionery: brief, memorable, and built to carry personality without needing explanation. It sits comfortably within a body of work that balances technical control with a sense of play.

In Their Words “This constant state of learning new ideas and skills is what keeps James passionate about the Pastry Arts.”

FAQ What is James HOLEHOUSE's current role? As of 2026, James HOLEHOUSE is Executive Pastry Chef. Where did James HOLEHOUSE train or study? James HOLEHOUSE trained at George Brown College.