Name: Danilo P.
Position: Executive Chef
Hotel: The Westin Harbour Castle, Toronto
Dan knew he wanted to be a chef by the time he was 12. One of his early culinary inspirations was Chef Emeril Lagasse — and years later, while training for the Bocuse d’Or Americas selection, he had the chance to cook in Emeril’s New Orleans kitchen, a milestone that felt like coming full circle.
Today, as Executive Chef at The Westin Harbour Castle in Toronto, Dan leads one of the largest hotel food and beverage operations in Canada, overseeing a team of more than 100 associates and culinarians. In his 16-plus years with Marriott, he’s worked in Michelin-starred kitchens in Europe and Australia, opened hotels on multiple continents, and led culinary teams at The Ritz-Carlton Toronto, Delta Toronto, and now The Westin. “Marriott has given me some of the most exciting experiences a chef can have,” he says.
→ Learn About the Wide Range of Career Journeys at Marriott
In addition to running the kitchen, Dan serves as Marriott National Culinary Council Lead for North America and as head coach for Team Canada at the prestigious Bocuse d’Or competition.. Marriott’s flexibility, he says, has made it possible to take on these high-profile roles while continuing to deliver exceptional results at the property level.
We asked Dan to share more about his career path, leadership philosophy, and advice for the next generation of chefs.
Tell us more about your Marriott journey
I’ve been with Marriott for over 16 years and have had the opportunity to work across five different brands — from resorts to luxury city properties. I’ve opened hotels around the world, including in Italy, England, France, the U.S., the Caribbean, and across Canada. Each experience has given me a new perspective on hospitality and leadership.
What do you love most about working at Marriott?
The variety of opportunities. Marriott has given me some of the most exciting experiences a chef can have — from culinary competitions to hotel openings — and the chance to work with incredible people along the way.
How has Marriott supported your professional development?
The company has provided outstanding training and access to a global network of professionals. I’ve learned from some of the best in the business, and I’ve been able to pass that knowledge on. Over a dozen of my former cooks and sous chefs have gone on to become executive chefs within the brand, which is one of the most rewarding parts of my career.
What’s your leadership philosophy in the kitchen?
Lead by example, stay humble, and create an environment where people want to learn. I encourage my team to ask questions, try new techniques, and keep challenging themselves.
What advice would you give to aspiring chefs who want to travel and grow their careers?
Do your research to find the right fit — the right brand, location, and style of cuisine. Work hard, stay curious, and embrace every opportunity that comes your way. Marriott’s size and global reach mean you can take your career anywhere.
What’s something people might be surprised to learn about you?
I play squash quite often — it’s one of my favorite ways to stay active outside of the kitchen.
→ Marriott Is Hiring in Canada! Find What You’re Looking For in a Career
