WELLINGTON, Ont. — Drake Hotel Properties has appointed Alexandra Feswick to the post of executive chef at the Drake Devonshire. The move comes after her three-year tenure as chef de cuisine and recent promotion to executive chef at The Drake Hotel in Toronto.
Feswick will be joining the team at the organization’s Prince Edward County inn on Dec. 1 and will be working in collaboration with Ted Corrado (Drake Hotel Properties’ corporate executive chef) and Michael Portigal (chef de Cuisine, Drake Devonshire) to continue to develop the Devonshire’s acclaimed food program focused on celebrating the local bounty of one of Canada’s most agriculturally rich and beautiful regions.
“I grew up in a small town, hungry for opportunities to join the culinary world to grow and learn. I am so excited to not only make Prince Edward County my home with my family, but also to bring more opportunities to aspiring chefs in the area,” says Feswick. “I started my career working right on the farms that produced the ingredients I was cooking with and I can’t wait to work closely with farmers and the community to create beautiful food together.”
Since joining The Drake Hotel in 2014, Feswick has brought her expertise in farm-to-table practices and focus on vegetable-forward dishes to infuse the hotel’s classic comfort foods with a healthful, seasonal twist. Prior to her time with The Drake Hotel, Feswick completed an apprenticeship at the Ancaster Mill under chef Jeff Crump, where she developed her passion for fresh, local produce served in unique and elegant ways. Feswick has also previously worked at Wine Bar, Brockton General and Samuel J. Moore. Her talent was recognized in 2014, when she was invited to compete at the prestigious Gold Medal Plates competition.
“Alexandra has ushered in an exciting era in The Drake’s culinary story with her relationship-driven cooking style,” said Shivani Marx, COO, Drake Hotel Properties. “She has been a strong leader and mentor to The Drake Hotel team and an ambassador of The Drake’s values in the hospitality community. Her passion for this community, Canadian ingredients, culinary excellence and team-building made her the ideal chef to shape the next stage of the culinary vision of the Devonshire. We are proud to have such a talented leader on our team and look forward to the next stage of her career with us.”
