Chef
Paul Shewchuk
- Discipline
- Chef
i. Biography
Toronto reads Paul Shewchuk through hotel kitchens: the cadence of large-scale service, the discipline of Italian classics, modern Italian cuisine, and the repeat order value of Ravioli Caprese. His work sits in the register of properties where timing, consistency, and plate control are non-negotiable.
Coming Up
Humber College provided the first formal grounding for Paul Shewchuk before he moved into the structured environment of hotel kitchens. From there, his career advanced through the kind of operations that reward steadiness: polished service, high volume, and the expectation that every section runs cleanly under pressure. Across Fairmont Hotels & Resorts (2010–2013), Fairmont Jasper Park Lodge (2013–2016), and Fairmont Olympic Hotel (2016), the progression from Sous Chef to Executive Sous Chef reflected a clear step up in scope and responsibility. The Executive Chef role at The Fairmont Olympic Hotel in Seattle (2016–2018) marked the next level of that progression, where the work required command of a larger kitchen and the discipline to keep a complex operation aligned. Back in Toronto, the Executive Chef post at Ritz-Carlton Hotel Toronto (2018–2022) extended that hotel-kitchen foundation in a city where identity in the dining room has to be earned, not assumed. A move into EAM- Culinary and food and beverage at The Ritz-Carlton Hotel Company, L.L.C. (2022–2025) widened Paul Shewchuk’s remit beyond a single pass or brigade, into menu direction and the larger mechanics of hospitality. His current role as Executive Chef of Fairmont Royal York Hotel (since 2023) places that experience inside one of Toronto’s central hotel addresses, keeping the work tied to the city that anchors this part of his career.
Where They Are Now
The through line is hotel cuisine built on repetition done well: the same standards applied across different properties, with each kitchen adding another layer of control and refinement. TOCA is where Italian classics and modern Italian cuisine become part of the Toronto record, and where Ravioli Caprese shows up as the dish that names his signature in practical terms. The cooking reads less as display and more as a working language—specific, repeatable, and shaped by service.
Career - Executive Chef — Fairmont Royal York Hotel (2023–present) - Sous Chef — Fairmont Hotels & Resorts (2010–2013) - Executive Sous Chef — Fairmont Jasper Park Lodge (2013–2016) - Executive Sous Chef — Fairmont Olympic Hotel (2016) - Executive Chef — The Fairmont Olympic Hotel, Seattle (2016–2018) - Executive Chef — Ritz-Carlton Hotel Toronto (2018–2022) - EAM- Culinary and Food and Beverage — The Ritz-Carlton Hotel Company, L.L.C. (2022–2025) Education: Humber College
Signature
Paul's signature dishes include Ravioli Caprese.
FAQ What is Paul Shewchuk's current role? As of 2026, Paul Shewchuk is Executive Chef. Where did Paul Shewchuk train or study? Paul Shewchuk trained at Humber College. What is Paul Shewchuk known for? Italian classics / modern Italian cuisine.
