Crowne Plaza chefs honored

Three chefs from the Crowne Plaza Toronto Airport Hotel were honoured with four medals at the Escoffier Society of Toronto’s 2010 Culinary Salon. The culinary competition took place last month at the Direct Energy Centre during the Canadian Restaurant & Foodservices Association show, which over 12,000 industry professionals attended.

Shown here are the Crowne Plaza team, L to R, executive sous chef Ludlow Sammuels (participant), executive chef and food & beverage director Tony Fernandes, CFO William Morgan, CEO Julian Bugledich, chef de partie Kirk Hudson (participant) and first cook Michael Howell (participant).