Over a century of luxury.
The Omni King Edward Hotel fondly referred to as “The King Eddy,” was the first luxury hotel ever opened in Toronto. It was built over a century ago in 1903 and has been beautifully maintained and renovated ever since. To this day, The King Edward Hotel, which has close proximity to the financial, entertainment, and shopping district, is still one of the most prestigious hotels that the city has to offer.
Over the years, the hotel has been recognized for many acclamations, such as “Highest in Guest Satisfaction Among Upper-Upscale Hotel Chains” from J.D. Power in 2015. Most recently, the hotel has won the titles of “Hotel Wedding Venue of the Year 2019” from Weddingbells magazine, and also “OpenTable Diner's Choice 2019”. These awards are largely thanks to the culinary team at The Omni King Edward, lead by Executive Chef Daniel Schick.
Originally from Switzerland, Chef Schick worked at several prestigious hotels before first coming to Canada in 1984. He joined the culinary team at The Omni King Edward Hotel in 1992 as Sous Chef and has owned the role of Executive Chef since 2001.
Chef Schick is responsible for creating hotel's catering, conference and room service menus and he also supervises all banquets and both dining locations in the hotel - Consort Bar and Victoria's Restaurant. With such a high reputation at stake, Chef Shick made it clear that he only works with the best, which is why he has been working with RATIONAL since 1995.
The RATIONAL Solution.
Chef Schick purchased The Omni King Edward's first RATIONAL combi-oven in 1995. At the time, RATIONAL did not yet have an office in Canada, but Chef Schick's experience in European kitchens had already exposed him to the power of RATIONAL. With that, Chef Schick reached out to the RATIONAL head office and met with representatives all the way from Germany who helped him to get his first unit.
Almost 25 years later, Chef Schick is still adding more RATIONAL units to his operation. When asked why he continues to choose RATIONAL, Chef Schick shares that he "only works with the best. For the same reason one might choose to drive a Ferrari, I choose to work with RATIONAL. It is simply the best that there is."
Most recently, The Omni King Edward hotel completed a $6.5 million renovation of its grand 1920s-era Crystal Ballroom. The ballroom is located on the 17th floor and had been closed for close to 40 years. With the grand re-opening of this room and its kitchen, the hotel wanted to be able to maximize cooking capabilities for banqueting events. To accomplish this, they installed two more SelfCookingCenter® units, sized 201, to the kitchen next to the ballroom.
The challenge:
- Renowned hotel with an impeccable reputation to uphold
- Traditionally trained chef who only wants to work with the very best equipment
The solution:
- SelfCookingCenter®
1 × 61
1 × 201
1 × 202
Customer benefit:
- Chef Schick is able to still maintain a traditional style of cooking with custom programing
- Over 20 years of customer satisfaction with RATIONAL