NEWS RELEASE:
International chef joins Delta Fredericton
Chef Héctor Jiménez brings new culinary flare to Canada’s Atlantic Coast
Fredericton, NB – The kitchen at the Delta Fredericton is heating up with the addition of Héctor
Jiménez, an internationally renowned food wunderkind, now the hotel’s executive chef de cuisine.
Columbian-born Jiménez leaves a trail of sated food-lovers in his wake from Bogota to Boston,
Ottawa to St. Petersburg. This globetrotter can make a recipe out of anything, and loves to immerse
himself in the flavours of his latest region.
“Being on Canada’s East Coast offers exciting new ingredients for me to work with,” says Jiménez. “Fredericton
was recently recognized as one of the top cities to live in North America, and I am happy to use
my experiences abroad to expand my love of blending flavours, colours and textures to create new
masterpieces in my new role.”
With a hint of Latin flair added to many menu items, Fredericton foodies and hotel guests from
near and far will experience new taste sensations at the Delta Fredericton. Jiménez creates food
to complement the spectacular view of the St. John River to be served at Bruno's Seafood & Chophouse
Fredericton Restaurant, and through catering and special events menus.
To kick off his new role, Jiménez has created a signature dish, Tuna sashimi ceviche. “This dish
is a fusion of authentic Latin-American ceviche and Japanese sashimi technique, he says. "I thinly
slice fresh tuna, lightly marinated and perfumed with citronnade, enhanced with cilantro and julienne
of raw vegetables infused with Nouc Cham essence.”
‘La concina es pasion’ (the kitchen is passion) for Jiménez, and the proof of his ardor is in
the pudding and other delectable fare he crafts. He comes to the Delta Fredericton from the Radisson
SAS Royal Hotel in St. Petersburg, Russia. As executive chef, the restaurant hosted G8 Summit
guests in 2006 and he was awarded the “Star of the City to Culinary Refinement & Lightness” by
WHERE Magazine of St. Petersburg.
“I think food absorbs energy – the atmosphere in a kitchen needs to be positive. Even under pressure,
you need to enjoy cooking,” says Jiménez. “Cooking to me is like making love – you wish to see
the smile of the person you are trying to please!”
As an emerging sous chef at Relais Chateaux Hotel Bogota, Jiménez ‘muy sabrosa’ (very tasty) creations
got attention of local and international guests. Since then, Jiménez has served as chef at Hilton
Boston Back Bay, and executive chef at The Marshes Golf Club and FOUNDATION at the Byward Market
in Ottawa.
“My friends say my menu is short because of my basic English!” says Jiménez. “The truth is I specifically
choose simple and limited words to describe our meals in the menu, that way the food experience
at my restaurants is not intimidating or complex.”
About Delta Fredericton: The Delta Fredericton is located along the St. John River in downtown
Fredericton. Explore all the city has to offer from right outside the front door where five kilometers
of riverside pathways wind along Victorian-style homes and historic landmarks. The hotel’s 222
rooms are equipped with two-line speakerphones, 27" TVs and free high-speed Internet access in
each guestroom. The hotel includes recreation facilities including heated indoor and outdoor swimming
pools, an exercise room, sauna and Jacuzzi. For resort reservations call 506-457-7000 or 1-888-462-8800.
Media Contact:
Cathy Pugh, Delta Fredericton
Tel: (506) 451-7908
cpugh@chiphospitality.com
Trisha Lees, Tartan Public Relations
Tel: (250) 592-3838 or (250) 896-3838 cell
trisha@tartanpr.com
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