Executive Chef Daniel Schick

King Eddy’s chef offers food fit for a king

“There is not a day at Le Méridien King Edward Hotel that I regret! I have a deep fondness for food and drink and I love what I do. I am loyal and have no plans to ever leave my job!” says Executive Chef Daniel Schick.

Set in the heart of Toronto, Le Méridien King Edward Hotel, fondly referred to as “The King Eddy,” offers elegant baroque décor and old-world, turn of the century charm.

A 105-year-old gem in a city that is the cultural and financial hub of the country, the hotel is further enhanced by Chef Schick, who for 16 years has been responsible for the fine gastronomy offered by the Hotel.

Now a pillar in the luxurious old heritage hotel’s appeal he offers elegant and mouth-watering dishes — a classic cuisine integrated with seasonal and local ingredients.

Born in Switzerland, Chef Schick worked for 15 years in renowned eating-places such as Hotel Storchen in Zurich. Arriving in Canada he worked at Jasper Park Lodge then went to Toronto to study under the famous Chef Albert Schnell. After working as Executive Sous Chef at the Hilton Toronto he came to the King Edward in 1992 as a Sous Chef and in 2001 was appointed Executive Chef.

Today, Chef Schick shapes the King Edward Hotel’s catering, conference and room service menus and supervises all banquets and the two eating places in the hotel: the elegant Consort Bar; and the Victoria Restaurant with its 80 inside and 30 outside seats offering elite gastronomy.

The Victoria’s Sunday Brunch is considered by some to be the best in Toronto. He also supervises three to four apprentice chefs on an ongoing basis as well as 40 to 45 kitchen staff and is in charge of the some 120 personal who handle food and drink at the hotel.

The hotel banquets supervised by Chef Schick cater to modest gatherings such as weddings and corporation meetings. There are three banquet halls each accommodating from 300 to 350 persons. Chef Schick prepares his banquet meals by first assessing what clients are looking for and their budget, then tries to include classic cooking with local products in his offering of meals.

According to Chef Schick, the Afternoon Tea, first introduced in 1903 the same year as the hotel opened, is one of the hotel’s highlights. A popular daily event, it is ideal for family gatherings. It is held in an aura of gentle opulence made possible by delicate china and comfortable chairs, ideal for people watching. In the words of one of the customers:  “I always enjoy my Afternoon Tea at the King Edward. It’s fantastic.”

Chef Schick, who has won numerous international culinary awards including the Grand Prize of the National Dairy Bureau Competition, is in love with his work and the food he creates.

“I enjoy running around getting everything prepared and creating new dishes and bringing to life the old. Even though my favorite dish is Beef Wellington, our hotel’s version of the classic with a twist, I always look forward to the next meal.”

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