Think globally, eat locally is Executive Chef Anthony Marzo’s motto as he brings his European culinary style to hyper-local foods in ARC.
Tony has a Diploma from Dubrulle French Culinary Institute and his national Red Seal. He completed the Canadian Apprenticeship program where he received the Third Year Apprentice of the Year scholarship and was the winner of the CFCC Jr. Chef Blackbox competition.
After his study, Tony travelled extensively through Europe immersing himself in local cultures and food, before settling in London where he spent two years honing his skills at three different Michelin starred restaurants: Rhodes 24, Club Gascon and Wild Honey.
Since returning to British Columbia, he has worked at two of Canada’s top Relais & Chateaux Diamond studded hotels; The Wickaninnish Inn and Langdon Hall, Country House Hotel. Just prior to joining ARC as Executive Restaurant Chef, Tony owned the successful Vancouver restaurant Kessel & March.
Roman has led ARC since March 2016 and has been with Fairmont over 9 years, where he has experienced 5 properties during his tenure.
Roman started his career as a server in the German wine region of Baden-Wurttemberg before moving to Switzerland to work at a mountain resort for several seasons. His travels then took him to Prague where he worked with Hilton, Marriott and notably Four Seasons, where Allegro Restaurant was awarded one Michelin star in 2008 while he was part of the team. In 2009 Roman relocated to Vancouver and began working at Fairmont Hotel Vancouver before relocating to London, where he was part of the opening team of The Savoy. The next few years took Roman to Fairmont Bab Al Bahr in Abu Dhabi and then back to Canada at Fairmont Jasper Park Lodge. After a successful 2 years in Jasper, Roman returned to BC as the General Manager of ARC.
In his free time, Roman enjoys Pilsner beers and German Rieslings as well as steaks and frites eaten with friends. He is a loving husband and father of two and very much enjoys family time.