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Executive Chef Paul Shewchuk

Hailing from Kitchener, Ontario, Executive Chef Shewchuk started his culinary journey with studies at Humber College. He then began his impressive career studying under Chef Michael Stadtländer, the father of Canada’s influential farm-to-table culinary movement, with a placement at the famed Eigensinn Farm, where he further developed his passion for sustainability and quality ingredients.
Chef Shewchuk then joined the AAA Five Diamond awarded Langdon Hall Country House Hotel & Spa under the tutelage of renowned Chef Johnathan Gushue, as Restaurant Chef de Partie. Chef Shewchuk moved to the west coast, taking leadership roles in smaller restaurants and resorts before beginning an 8-year progressive tenure with Fairmont Hotels & Resorts. Developing from Restaurant Chef at The Fairmont Jasper Park Lodge, to Executive Chef, at The Fairmont Olympic Hotel, Chef Shewchuk accumulated a number of awards and honors. Playing Host Chef for the James Beard Foundation Taste America: Seattle event (2017), Chef Shewchuk established his place among his peers - some of the top chefs in the world.
Chef Paul Shewchuk has been redefining the hotel’s food and beverage program at the hotel since his arrival. He has taken his expertise to reimagine the culinary offerings available, including the newly redesigned Ritz-Carlton Club Lounge, the Signature Afternoon Tea menu and freshly in-house baked pastries at Ritz Bar, a new à la carte brunch at DEQ Terrace & Lounge, a new Saturday Buffet brunch at TOCA, new banquet catering for the hotel’s meeting spaces and ballroom, as well as initiating a new rooftop herb garden on the 53rd floor.

Stephen Hart - Sommelier

Stephen was born in Calgary but then his family relocated to the US when he was 2 and then spent most of his childhood in Singapore. Stephen’s sommelier career started in small resorts towns in western Canada, while studying for a Resort and Hotel Management Diploma in Nelson BC. Stephen visited the the Okanagan Valley for an internship in Osoyoos, BC were he began taking classes through the International Sommelier Guild over the summer in 2010. After completing his diploma, he went to work at the Relais & Chateaux, Post Hotel, in Lake Louise with one of Canadas largest cellars. This where his passion truly grew. He continued on to completed the French Wine Solar Program in Kelowna BC, followed by the Court of Master Certified program in Honolulu, Hawaii, before attending the third level of the Wine and Spirt Education Trust in Toronto. Stephen is now currently studying under a Toronto based Master-Sommelier to prepare for his Advanced Court of Master Certificate. Stephen is working to create a world-class wine experience for its guest with traditional classics wines, and a good selection of local flagship winery’s at The Ritz-Carlton, Toronto and TOCA Restaurant.
Table looking into open air kitchen
Chocolate tart topped with raspberries and pecans
- Executive Chef

Paul Shewchuk

"The Ritz-Carlton name has always been synonymous with culinary excellence. I am very proud to bring my experience and creativity to the team here at The Ritz-Carlton, Toronto. My family and I are so happy to call Toronto home."
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