Executive Chef Chad Blunston leads The Fairmont San Francisco’s culinary team, creating authentically local, seasonal cuisine with a contemporary spin. Chef Blunston places great emphasis on the consideration of guests’ individual palettes, and enjoys providing a uniquely memorable culinary journey through his dishes. He designs dynamic menus ideal for a variety of social events, including wine dinners, meetings, restaurant dining experiences and custom requests.
“The Bay Area’s fertile grounds, rolling hills, crisp sea breezes and nearby ocean’s riches are truly the greatest culinary gifts an environmentally-conscious chef could ask for. Situated amidst all of this natural wonder is The Fairmont San Francisco,” says Blunston. “I am committed to building great relationships with the region’s best ranchers, artisans, fishermen, farmers and purveyors to present ingredient-driven menus that not only respect our ecological obligations, but offer exciting options for our discerning guests.
Chef Blunston brings more than 20 years of progressive culinary experience to his role, beginning his career training on the East Coast of Canada in 1991 as an Apprentice with Canadian Pacific Hotels, The Prince Edward in Charlottetown, P.E.I. He soon became a part of the “Fairmont Family” when he joined The Fairmont Palliser as Senior Chef de Partie. Continuing his journey, Blunston then held Banquet Chef positions at the Ritz Carlton in St. Thomas, USVI and The Ritz Carlton, Grand Cayman. He rejoined Fairmont Hotels & Resorts in 2007 at the Fairmont Algonquin as Executive Sous Chef. He was then called upon to assist with the opening of Fairmont Heliopolis, Cairo and Fairmont Towers, Heliopolis, Cairo. He also spent time at the flagship Fairmont Royal York in Toronto in its fine dining room, Epic. In 2009, Blunston was transferred to The Fairmont Palliser in Calgary, Alberta where he served as Executive Sous Chef.
Before joining The Fairmont San Francisco, Chef Blunston celebrated the culinary richness of Southern California as Executive Chef at The Fairmont Newport Beach. Having introduced six rooftop honey beehives to that property in 2010, he now continues his work with the “liquid gold” from The Fairmont San Francisco’s own rooftop apiary atop its 1,000-square-foot Culinary Garden. In 2011, Blunston “adopted” seven goats from a farm in Ontario, CA, and regularly visited to pick up large quantities of fresh goat cheese to use in a variety of dishes and tasting menus.
Chef Blunston credits his innovative spirit and culinary expertise to his mentors and now thrives on educating and inspiring young, aspiring chefs and the community. In his free time, he enjoys spending time with his wife and two kids, coaching his son’s hockey team, gardening, and outdoor activities.