An Interview with Executive Restaurant Chef, Roland Torok-Ducharme

From early in his career, Chef Roland Torok-Ducharme focused his aspirations to learn from exceptionally skilled culinary experts and achieved entry into his field in a Michelin-star restaurant.

ALL GREAT CHEFS ARE BORN FROM A TENACIOUS DRIVE FOR EXCELLENCE.

Born in Québec and raised in Budapest, Hungary, I had childhood memories of travelling throughout Europe, tasting an array of cuisines, then cooking at home with my mother and grandmother. I experienced cultures through food, and I knew I wanted to be chef by the age of nine. After I graduated from Budapest Business School in Hospitality and Tourism, I set a goal that I would only work in Michelin-star restaurants. I received a call to join the kitchen at Lasserre, a 2-star Michelin restaurant near the Champs-Élysées in Paris. It was a profoundly formative opportunity.

WHERE DID YOUR CULINARY JOURNEY TAKE YOU NEXT?

After one and a half years in Paris, I moved to London, England, and landed a role at the 1-star Michelin Pétrus by Gordon Ramsay. I strived to be a well-rounded Chef and wanted to learn pastry next. After two years, I joined 2-star Michelin The Square in London’s Mayfair. From building a foundation in French techniques, I set my sights next on immersing myself in Asia’s incredible flavour profiles. For two years, I joined the opening team for Adrift by David Myers at Marina Bay Sands in Singapore, as the Chef de Partie, finally returning to Canada as a Sous Chef.

WHAT DREW YOU TO TORONTO?

Ultimately, my family, and Toronto offers that same culinary diversity that has shaped who I am as a Chef today. Joining the legacy of great Chefs who have championed the kitchen of the Royal York hotel for close to a century – this is by far one of the greatest achievements. I’m now responsible for sharing all of the great French techniques that I’ve honed with the culinary team here at Fairmont Royal York.

For more information on REIGN and Chef Roland's menus visit reigntoronto.ca

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