Paul Tormey, Regional Vice-President and General Manager, Claremont Club & Spa, A Fairmont Hotel, announced the promotion of Joseph Paire to the position of Resort Executive Chef.
Chef Joseph has served as the Executive Chef of the resort’s signature restaurant, Limewood for the past two years. Chef Paire brings over 20 years of culinary experience to the elevated role. As Resort Executive Chef, Joseph will lead and inspire the resort’s culinary team in creating genuine and authentic dining experiences for the East Bay’s most celebrated destination. “I enjoy bringing my passion, creativity, innovation and high energy to the kitchen every day. I have an eye toward sustainable produce and love working with local purveyors. Along with my talented team, we provide a thoughtful dining experience for our guests that is modern yet humble and focuses on Northern California’s bountiful harvests, shares Chef Paire.”
Joseph joined the Claremont team in 2020; immediately prior, he served as Executive Chef at The Southern Gentlemen in Atlanta, GA. Prior he held the same post at Barcelona Wine Bar & Restaurant in Washington D.C. He began his career in 2006, at Morrison House as a Line Cook in Old Town Alexandria, VA. He then held several progressive posts in Washington, D.C., working alongside notable chefs including Robert Wiedmair (RW Restaurant Group), Todd Gray (Watershed, Equinox) and Robert Gadsby (RG Fine Foods).
A graduate of prestigious Johnson and Wales University in Providence, R.I., Chef Paire shares, “I bring passion, creativity and innovation to the kitchen. Northern Californians embrace an eat-fresh philosophy- an abundance of fruits, vegetables and herbs literally blanket the region.”
As resort Executive Chef, Chef Paire will oversee a staff of 52 culinary professionals balancing his time between the creative and business sides of the food and beverage operation. Joseph resides in Oakland, during his time off, he enjoys writing poetry, reading cookbooks and exploring the wines of the region.
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