Stephanie Greenslade

Food has always been a passion of Chef Stephanie’s since she was a teen growing up in Conception Bay South, Newfoundland. While most children were watching Saturday morning cartoons Stephanie was watching Saturday morning PBS to see the cooking show lineup including her favorite “Cooking with Julia and Jacques”.

 

As a child going on family vacations she vividly remembered sitting in the restaurant (awaiting her meal and her sisters’ “Hot Turkey Sandwich entrée without the bread”) and wondering to herself while waiting for the server to bring the food to table ‘How do they know which table to bring our food to?’. She was hooked on the industry and never looked back!

 

Chef Stephanie completed her training in both Culinary Arts & Pastry Arts at the Culinary Institute of Canada located on Prince Edward Island. With her initial plan to continue her career in the Culinary field she kept finding herself being thrown into the Pastry Kitchen - eventually she decided it was meant to be so there she stayed!

 

Because her second passion is travelling her career choice has led her to several luxury hotels both large and small. Before relocating to Fairmont Jasper Park Lodge as the Executive Pastry Chef Stephanie worked at The Wauwinet (a Relais & Châteaux hotel, Nantucket, MA), Lake Placid Lodge (a Relais & Châteaux hotel, Lake Placid, NY), Fairmont Southampton in Bermuda, Fairmont Waterfront in Vancouver & the Claremont Hotel Club & Spa in Berkeley, CA

 

 

Chef Stephanie has an enthusiastic but relaxed approach to pastry and continuously encourages her pastry brigade to think outside the box and never settle for mediocrity. Her philosophy is ‘When one indulges in dessert ensure it is the best tasting item they have eaten today!”