David Lafantaisie

Food service professional with more than 30 years experience in the food industry, in various positions such as Executive Chef, Chef de Cuisine and Chef, with Red Seal certification, proven culinary leader with a reputation for creative excellence, strong interpersonal and problem solving skills, a recognized decision maker and results oriented leader, and strong negotiations and communications skills. Particularly recognized for his ability to make tough decisions while motivating and training staff.  Skilled at promoting health and safety in the workplace and ensuring all local health regulations are met. Recognized for his “can-do” attitude, excellent ability to inspire by example and proven track record in implementing corporate objectives. 

September 2023 Director of Food Services - Venvi Retirement, Windsor Park, Ottawa, Canada

to today

• Oversee food services for 122 residents, including menu development, inventory management, budget planning and food preparation
• Manage 18 unionized employees
• Work closely with corporate representatives to implement new initiatives
• Collaborate closely with activities, care and sales managers to advance corporate goals and objectives.

September 2018 to Food Service Manager – The Rockliffe, Chartwell Retirement

July 2023

• Lead a team of 15 cooks and servers in VIP retirement residence
• Oversee the preparation of three meals per day for 145 residents
• Implement corporate requirements, kitchen related accounting, HR planning and hiring
• Create menus for day to day operations and special events

July 2017 to Chef – Crystal View Lodge Retirement Residence, Atria Canada

September 2018

• Lead a team of 10 cooks in independent living, high end retirement residence
• Oversee the preparation of three meals per day for 130 residents
• Implement corporate requirements, kitchen related accounting, HR planning and hiring
• Create menus for day to day operations and special events

September 2015 to Sous-Chef – Club Bell, Aramark Canada

July 2017

• Lead a team of 7-10 cooks in VIP exclusive club
• Oversee the preparation of high end, unique in North America culinary experience
• Implement corporate quality and health & safety standards, train staff and head the culinary showcase for the Canadian Tire Centre
• Execute menus and dishes during corporate partners special events for 500 people and more (Toronto Blue Jays 2015 Opener, Pan Am Games, Toronto, 2015, Democratic Party Convention, Philadelphia, 2016)

September 2014 to Chef de cuisine – Aramark Canada

August 2015 Canadian Tire Centre – Ottawa Senators

• Lead a team of up to 7 cooks working in the garde-manger
• Prepare all cold foods for the Canadian Tire Centre suites
• Prepare cold foods for high profile receptions and hockey team meals
• Execute menus and dishes during corporate partners special events for 500 people and more (most recent – Toronto Blue Jays 2015 Opener)

July 2008 Executive Chef – Chartwells, Compass Group Canada

to April 2014 University of Ottawa

• Manage food production in strict compliance with company’s food service guides;
• Engineer and design menus for main cafeteria, faculty restaurant, 14 satellites and catered events (fresh, cookchill, and cook freeze production), for 3000+ meals a day;
• Create and supervise preparation of dishes for high end events 
• Maintain cost control and ensure products are used effectively;
• Oversee unionized kitchen staff ensuring duties are performed in a professional and timely manner, and health and safety procedures are followed, including inspecting facilities or equipment for regulatory compliance;
• Instruct multilingual cooks in preparation, garnishing and presentation of food and in new cooking techniques.

July 2006 to 2008 Catering Chef – Eurest, Compass Group Canada

Foreign Affairs

• Develop menus, prepare and cook meals and specialty foods including dishes for customers with food allergies and intolerances;
• Oversee customer relations;
• Insure Food Safety and Quality Assurance Control.

July 2005 to 2006 Executive Chef – Eurest, Compass Group Canada

National Defence

• Manage food production;
• Perform customer service;
• Implement cash handling procedures.

January 2004 Executive Chef – Eurest, Compass Group Canada

to July 2005 Ottawa City Hall

• Set up new food services unit;
• Hire new team;
• Implement service vision and food standards.

November 2002 Executive Chef

to January 2004 Orchard View Banquet Hall

• Produce fine dining food for 500 seat reception hall (weddings, anniversaries, professional receptions);
• Meet with potential clients and attract business.

1983 – 2002 Cook, Chef de partie, Chef, Banquet Chef, Sous-Chef, Executive Chef in hotels, banquet halls, and restaurants in Ottawa and elsewhere in Ontario

1991 Advanced Cook Program

Algonquin College

Ottawa, Ontario

1983 High School Diploma - GSSD

New Liskeard Secondary School

New Liskeard, Ontario