Omni King Edward Hotel. Toronto, Ontario.

“I continue to choose RATIONAL for our hotel, because I only work with the best.”

Chef Daniel Schick, Executive Chef at The Omni King Edward Hotel.

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
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