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Nita Lake Lodge News  
March 14th, 2014

Directly from the Nita Lake Lodge Press Release:

International Chef Paul Moran Joins the Nita Lake Lodge Team.  Ingredient-driven, vegetable-forward menu from new Executive Chef

Whistler, BC (March 12, 2014) – Vancouverite Chef Paul Moran has travelled the world, cooking in some of the finest restaurants from Paris to Montreal, and Nita Lake Lodge is pleased to announce that he has now joined their team as Executive Chef.

Fresh from a stage at the Michelin-starred Pujol in Mexico City, which was part of his prize for winning the inaugural Hawksworth Young Chef Scholarship last year, Chef Moran brings a wealth of experience to his new role at Whistler’s only lakeside boutique hotel.

Ingredient-driven, vegetable-forward recipes, showcasing local produce from Pemberton Valley, will feature on Chef Moran’s reinvented menus when they launch later this month: including dishes such as Squamish Valley leeks with Saskatchewan mustard dressing and toasted cereals.

“After my experience of international travel, I’ve now accepted the bigger challenge of running the food outlets here and will be striving to make Aura Restaurant, Fix Café and Cure Lounge more cohesive,” says Chef Moran. “After working with talented chefs all over the world, I’m inspired to feature local artisans and bring artisans into restaurant.”

Despite his young age of 26, Chef Moran has spent the last seven years travelling the world with his wife Stephanie – who will be joining him at Nita as the new Food & Beverage Director – cooking together in culinary capitals such as Paris.

His career began as a junior sous chef at Vancouver’s West restaurant, before spending time in Dubai at the five-star Jumeirah Beach Hotel and working as a chef de partie in Nice, France under Chef Jean Denis Rieubland at the Michelin-starred Chantecler. Stints at Laurie Raphael in Montreal and Saturne and Table restaurants in Paris followed before Moran returned to British Columbia to consult at Source in Vancouver and take on the role of Executive Chef at The Outpost, a West Coast Fishing Club lodge in the Haida Gwaii.

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