Chef Murray McDonald born and raised In Newfoundland has known he would be a professional chef since the age of 14. He graduated from the Culinary Institute of Canada in P.E.I., and after travelling the world from Bermuda, Grand Cayman Islands, Cook Islands, New Zealand to Mexico, before returning to Canada to work as opening Executive Sous Chef for the Pacific Rim Hotel in Vancouver. Murray, looking to move closer to home found the Fogo Island Inn was just coming into reality. In 2012, he became the Fogo Island Inn’s Founding Executive Chef. Then after 5 years set his sights West to Toronto taking up Executive Chef rolls in the Distillery District and the Ritz Carlton.
Indigenous cuisine is a part of a travel experience - tasting the flavours of the local place and connecting with the people who prepare it. ITAC is leading a project to develop a National Indigenous Culinary Tourism strategy. This session will highlight project milestones so far, and share food stories from chefs across the country.