Meet Executive Chef Shaun Crymble

“I believe that doing any job with excellence requires not only giving your personal best, but also sharing your skills with those around you. Experience gathered over the years can only strengthen the team and enhance the result.”

Executive Chef Shaun Crymble says his passion for the culinary arts began at a small bed and breakfast in northern Ontario, Canada, where he cooked fresh trout caught daily and made French Fries using a hot air drum instead of a deep fryer full of oil. This passion developed over the years, into a culinary vision for capturing the unique northern Ontario environment in the flavours and textures of the food he prepares. Add Crymble’s personal expertise for Asian and Italian cooking, and the result is delicious.

The young culinarian completed his culinary apprenticeship through Humber College at an Ontario hotel in the late eighties. In 1990, he graduated as Chef from George Brown College and joined Marriott hotels in Toronto.

Crymble’s career with Marriott took him stateside for more than a decade – first, to the Long Wharf Marriott in Boston, Massachusetts and most recently to the JW Marriott Desert Springs in Palm Desert, California. One of the chef’s career highlights was a “California Dreams” menu he prepared with his team, when they catered an event at the James Beard House in 2010.

And now, Chef Crymble has returned to Canada to lead the culinary team at The Rosseau, Canada’s first JW Marriott resort and spa.

The Executive Chef’s responsibilities for culinary operations at the luxury hotel are far-reaching. He is like the conductor of an orchestra, with its many sections: Cottages restaurant, Teca “simply Italian” restaurant, the hotel’s in-room dining service, Lakes lobby bar, The Deck poolside café, as well as the hotel’s bustling business in Banquets, Weddings and Special Events.

Crymble knows that a great dining experience is like a symphony in many ways; it depends on strong leadership, superb teamwork and obsessive attention to detail. Chef Crymble emphasizes the importance of handcrafted seasonal dishes, with a focus on locally-produced ingredients.

This conductor’s “symphony” is the delivery of a unique dining experience offering the highest quality cuisine for resort guests. His kitchen is a place where promising impresarios can develop their culinary expertise with the guidance of a master.