Executive Chef John Higgins is a realistic Scot, born and trained in and near Glasgow, including an apprenticeship at the Michelin Starred restaurant of the Central Hotel.  His career continued at the famous Gleneagles Hotel for two years, followed by two years at Buckingham Palace and the Royal Yacht Britannia.

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Arriving in Canada, he worked at the Four Seasons Hotel Inn on the Park, the Four Seasons Yorkville, and the Four Seasons Washington, DC.  He then returned to Toronto, working for the Sutton Place Hotel, before achieving his goal at the age of 29 – to become Chef de Cuisine at The King Edward Hotel.

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Chef Higgins has won many international and national awards, but he is particularly proud of a Mouton Cadet Menu Competition award, which he won in 1987.  His watchful eye has produced apprentice chefs that have won first place in 1990 for the best hot cook and best buffet display in the “Taste of Canada” competition.  His apprentice chefs also won 1st and 2nd in Ontario’s Tony Roldan’s Food Competition in 1990, as well as placing 1st in 1991.  This makes The King Edward Hotel the first hotel to win this award for two consecutive years.

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Voted “Chef of the Year” by The Escoffier Chef’s Society of Toronto – April 1992 for outstanding contribution to the profession.

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Winner of The “Master Foods Chef’s Olympic Challenge” – June 1992.  The first ever culinary hot cooking competition for Forte Hotels Chefs around the world.  Winner of the “Dairy Bureau of Canada Food Service Award” - October 1992 for best overall entry in Ontario and best national appetizer.  And in 1983, winner of the “Great Canadian Chefs Cooking Competition”.