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Chef Profile: Tim Palmer

Fairmont Winnipeg

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Experienced. Inspired. Passionate. Three words to describe Winnipeg’s own Chef Timothy Palmer, who brings countless years of culinary experience from kitchens all over the world to The Velvet Glove Restaurant and his position as Executive Sous Chef.

Chef Palmer began his culinary journey at the stunning Fairmont Jasper Park Lodge, where he earned his Journeyman and Red Seal certificates. Following his certification, Timothy took on the role of Chef de Cuisine at the Jasper Park Lodge’s Four-Diamond Edith Cavell Dining Room.

Continuing his quest for culinary inspiration, Chef Palmer moved to the Sheraton Mirage in tropical Queensland, Australia
as their Banquet Chef. It was there that he developed his passion for cooking with authentically local, fresh ingredients. In 2007 Chef Palmer rejoined the Fairmont family at The Fairmont Southampton, Bermuda as Chef de Cuisine of the Four-

Diamond Waterlot Inn Steak House. His continued experimentation with classic and local cooking techniques helped shaped what is now his signature style.

In 2010, Chef Palmer and his growing family moved back to Canada, to the Fairmont Royal York Hotel, in Toronto. Here he led the industrious culinary team of the popular Epic Restaurant. He now returns to his hometown of Winnipeg, taking up the reigns of Winnipeg’s most renowned restaurant – The Velvet Glove.


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