WILLIE WHITE

CULINARY EXPERIENCE

A native of Pebbles Scotland, Willie graduateD AT Edinburgh's Tellford Collage Culinary Program while completing his appreticeship at the Pebbles Hydro in Scotland.

Willie's Culinary experence has included stints at some of England's finest hotels such as Sous Chef at The Lainston House in Winchester, The Eastwell Manor in Kent, The Oakley Court Hotel in Windsor with Master Chef Murdo MacSween-a natural multitalented Chef.

After 2 years in Bermuda, Willie joined L^Hotel, a 600 room CN hotel in down town Toronto.  After six months, Canadian Pacific Hotels bought CN Group, now Fairmont Hotels.  After a 2 year stint as the number two, Willie was promoted out to Edmonton's 315 room Chateau Lacombe.  At that time, he was the company's youngest Executive Chef with the promise of re-opening the Landmark Hotel MacDonald in 1991 as the chef.  In 1996, after a one year stint in the Caribbean, Willie returned to the East Coasts with Fairmont Hotels at the Algonquin as Chef and later the duel role of chef F&B.  After a transfer to Calgary as F&B 2.5 years later, Willie and his wife Charlene had been searching for a suitable location.

After a lot of hard work and major renovations, the River House opened on June 6, 2003, only 6 weeks behind schedule.