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From there, she spread her wings and moved to Kananaskis, Alberta. A little slice of heaven nestled in the mountains. After her west coast adventures, she decided it was time to further her education and pursued her honorary degree in Hospitality and Tourism from Mount Saint Vincent University in Halifax, Nova Scotia. She then pursued a career in hospitality career here in Ottawa – a place she’s happy to call home.

Her career started at the Ottawa Marriott Hotel as the Sales and Marketing Coordinator. She learned the ins and outs of the hospitality industry here. Assisting her managers with sales initiatives and enhancing their social media platforms, it was in this role that Trisha discovered her passion for hospitality marketing. She joins the Shaw Centre with sheer excitement and can’t wait to learn and develop her skills.

Trisha ventures into the city in her spare time, discovering local events, new foodie scenes, and live music. On the weekends, she’s socializing with friends or travelling to her hometown to spend time on the family farm.

Chef Turcot started his career as a member of the kitchen brigade at Fairmont Chateau Lake Louise. He returned to Quebec to work at the legendary Chateau Frontenac and shared his culinary experience with students at Cégep Limoilou in Quebec City.

After stints as the Executive Chef at the Fairmont Hotel Macdonald and Fairmont Jasper Park Lodge, both in Alberta, Chef Turcot was appointed as Executive Chef at the Fairmont Scottsdale Princess in Arizona, where he found new sources of inspiration in the desert and embraced the challenge of working with new regional flavours and products. His experiences there laid the foundation for success as the Head Chef at the Fairmont Le Manoir Richelieu in La Malbaie, Quebec, where he also became a passionate ambassador for culinary tourism throughout the Charlevoix Region.

Chef Turcot has received numerous awards and accolades and has participated in various television productions throughout his career.

In addition to working closely with local producers, Chef Turcot’s cuisine is inspired by classical French techniques and principles, infused with current influences often found through travel.