Daniel LaGarde was exposed to the culinary industry as a very young boy,
coming from a family that was immersed in the business. Helping out in his
uncle’s catering business as “chef of the night,” the diligent four-year-old’s job
was to hand out plates to wedding guests at the start of the buffet line.
LaGarde’s father was the chef/proprietor of several restaurants, further
impacting the youth’s development. It is no wonder that LaGarde set out to
make the art of cuisine his life’s passion.
“I grew up eating, sleeping, living in the world of food,” said LaGarde. “I loved
every moment of my childhood that revolved around food,” he continued.
LaGarde, a Québec native, was schooled at the Culinary Arts Barthelemy
Joilette in Québec , receiving his Culinary Arts degree in 1986. His first job
following graduation was as chef garde manger for The Queen Elizabeth Hotel
in Montreal. From there, he spent more than 15 years at various Hilton Hotels,
including the Miami Airport Hilton, Capital Hilton in Washington D.C., The Palmer
House Hilton in Chicago and Brunswick Hilton and Towers in New Jersey. He
also opened Chateau Joliette, in Joliette, Canada, setting up the entire culinary
operation for the property.
In 2004, LaGarde decided to leave the snow behind and move to Hawaii as
executive chef of the Hilton Hawaiian Village Beach Resort & Spa in Waikiki.
LaGarde oversees a culinary operation that includes indoor and outdoor catered
functions, ten dining outlets and a staff of 140. He includes maple in his cuisine
whenever he can as he is very familiar with its' versatility and natural goodness.
He also incorporates local ingredients into the daily menus, including Kahuku
shrimp and corn; fresh island fish; Manoa lettuce; hearts of palm; and a variety
of micro greens from Nalo Farms.
LaGarde enjoys the variety of ethnicities and backgrounds that he has within
his culinary team. “The staff is such a diverse group of talent that we all learn
from each other,” said LaGarde. “As a result, the Hilton Hawaiian Village has
been a wonderful experience for me professionally,” he added.
LaGarde has received numerous awards and honors from culinary organizations
and competitions, including two gold, eight silver and four bronze judge
awards. He was the grand prize winner of the Idaho Rainbow Trout Recipe
Contest and named “Chef of the Year, Mauricie/Lanaudiere Region,” in 1992
from the Québec Chef’s Association. LaGarde has prepared meals for such
dignitaries as President Bill Clinton; President of Israel, Ezer Wiezman; former
President of South Africa, Frederick DeClerk; Prince of Saudi Arabia, Bandar Bin
Sultan; Prince of Spain, Juan Carlos; President of France, Francois Mitterand,
among others.
LaGarde has appeared across the U.S. and Canada on television, in industry
magazines and as a guest chef at regional festivals.
Although his daily routine at Hilton Hawaiian Village can be quite intense,
LaGarde makes sure to spend quality time with his wife and two children. His
other diversions include golf and roller-blading.
LaGarde has come a long way since wearing size 4 whites on the wedding
buffet lines, and is now one of the most respected chefs in the industry today.
coming from a family that was immersed in the business. Helping out in his
uncle’s catering business as “chef of the night,” the diligent four-year-old’s job
was to hand out plates to wedding guests at the start of the buffet line.
LaGarde’s father was the chef/proprietor of several restaurants, further
impacting the youth’s development. It is no wonder that LaGarde set out to
make the art of cuisine his life’s passion.
“I grew up eating, sleeping, living in the world of food,” said LaGarde. “I loved
every moment of my childhood that revolved around food,” he continued.
LaGarde, a Québec native, was schooled at the Culinary Arts Barthelemy
Joilette in Québec , receiving his Culinary Arts degree in 1986. His first job
following graduation was as chef garde manger for The Queen Elizabeth Hotel
in Montreal. From there, he spent more than 15 years at various Hilton Hotels,
including the Miami Airport Hilton, Capital Hilton in Washington D.C., The Palmer
House Hilton in Chicago and Brunswick Hilton and Towers in New Jersey. He
also opened Chateau Joliette, in Joliette, Canada, setting up the entire culinary
operation for the property.
In 2004, LaGarde decided to leave the snow behind and move to Hawaii as
executive chef of the Hilton Hawaiian Village Beach Resort & Spa in Waikiki.
LaGarde oversees a culinary operation that includes indoor and outdoor catered
functions, ten dining outlets and a staff of 140. He includes maple in his cuisine
whenever he can as he is very familiar with its' versatility and natural goodness.
He also incorporates local ingredients into the daily menus, including Kahuku
shrimp and corn; fresh island fish; Manoa lettuce; hearts of palm; and a variety
of micro greens from Nalo Farms.
LaGarde enjoys the variety of ethnicities and backgrounds that he has within
his culinary team. “The staff is such a diverse group of talent that we all learn
from each other,” said LaGarde. “As a result, the Hilton Hawaiian Village has
been a wonderful experience for me professionally,” he added.
LaGarde has received numerous awards and honors from culinary organizations
and competitions, including two gold, eight silver and four bronze judge
awards. He was the grand prize winner of the Idaho Rainbow Trout Recipe
Contest and named “Chef of the Year, Mauricie/Lanaudiere Region,” in 1992
from the Québec Chef’s Association. LaGarde has prepared meals for such
dignitaries as President Bill Clinton; President of Israel, Ezer Wiezman; former
President of South Africa, Frederick DeClerk; Prince of Saudi Arabia, Bandar Bin
Sultan; Prince of Spain, Juan Carlos; President of France, Francois Mitterand,
among others.
LaGarde has appeared across the U.S. and Canada on television, in industry
magazines and as a guest chef at regional festivals.
Although his daily routine at Hilton Hawaiian Village can be quite intense,
LaGarde makes sure to spend quality time with his wife and two children. His
other diversions include golf and roller-blading.
LaGarde has come a long way since wearing size 4 whites on the wedding
buffet lines, and is now one of the most respected chefs in the industry today.
ABOUT CHEF LAGARDE
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| Daniel LaGarde, Executive Chef Hilton Hawaiian Village Beach Resort & Spa |
| To download - right click on photo and select "Save Picture As" |
Contact Chef LaGarde:
cheflagarde@domorewithmaple.com
cheflagarde@domorewithmaple.com
© 2008 Québec Delegation Chicago
source: M. Laport