Sheraton Centre Toronto is pleased to announce the appointment of Carlo Curto as the new Banquet Chef for Starwood’s Canadian flagship hotel. In this role he is responsible for designing and executing meal service for events in 60 meeting spaces and over 130,000 square feet of space.
“We are thrilled to have welcomed Chef Carlo back to Sheraton Centre Toronto,” said Executive Chef Paul Paboudjian. “He brings a unique vision, inspiration and creativity to the kitchen. Having someone with his background and experience will be a great addition to our offerings for our guests.”
Curto began his career with Starwood Hotels & Resorts in 2000, at Sheraton Hamilton as Sous Chef. This marks his return to Sheraton Centre Toronto, as he was previously Garde Manger in 2004. In 2005, he joined The Westin Harbour Castle as Banquet Chef, a position he held for the last decade. He brings a wealth of knowledge and experience to this position. He has also held culinary positions at the Fairmont Royal York and King Edward Hotels. Curto holds a Diploma in Chef Management from George Brown College.
“It is great to be coming back to the kitchens at Sheraton Centre Toronto,” said Chef Carlo Curto. “I am looking forward to working with the team to prepare distinctive flavors that will create delightful tastes for our valued guests.”
Sheraton Centre Toronto is in the midst of a $100 million floor-to-ceiling transformation of the hotel’s 1,371 guest rooms and suites. The revival of the Canadian flagship Sheraton property will bring a fresh look to guest rooms with rich colors, graphic patterns and clean lines inspired by Sheraton’s brand design, and a new energy efficient HVAC system. These extensive renovations include the hotel’s 20,212 square foot Grand Ballroom, which will debut in early October, 2015.
