Shangri-La Hotel, Toronto Announces Damon Campbell as Executive Chef

He first joined Shangri-La in 2008, working at the Shangri-La Hotel, Kuala Lumpur as chef de cuisine for the hotel’s award-winning signature restaurant, Lafite. During Chef Campbell's tenure, the restaurant won numerous "best fine dining in Kuala Lumpur" awards and he was nominated by Time Out magazine in 2009 for the 'Chef of the Year.'

Arriving in Toronto in the Fall of 2012 following the hotel’s opening, Campbell has been working behind the scenes with the culinary team to further define the hotel’s food and beverage operation, determined to put a Canadian stamp on his cuisine which is inspired by classic training, seasonal regional ingredients and his global travels.

A primary focal point for Campbell is Bosk, the signature restaurant of Shangri-La Hotel, Toronto. “My dishes are ingredient inspired and globally influenced,” said Campbell. Dishes such as the Smoked Japanese Hamachi with pickled cucumber, radish and crème fraîche show a distinct Asian influence; whilst the Alberta Prime Beef with smoked short ribs, fingerling potatoes, heirloom carrots, forest mushrooms, and natural reduction, showcase a Canadian influence. The cuisine will be complemented by one of Toronto’s most extensive wine lists assembled by the hotel’s sommelier, Mark Moffat, and made up of more than 700 international labels, featuring rare vintages and labels making their Canadian debut, many of which will be available by the glass.

Located on the hotel’s main level, Bosk is designed in natural oak and features floor-to-ceiling windows that fill the restaurant with natural light. Bosk has seating for 60, plus a private dining room for up to 30 and a seasonal outdoor terrace. It will offer three distinct meal periods – breakfast, lunch and dinner.

The Lobby Lounge and The Bar which fronts Bosk, will also be home to an extensive beverage selection including aperitifs and cocktails; wines and beers; scotches; spirits; and fortified wines. A dining menu of familiar Canadian and international favorites such as a selection of regional charcuterie and an array of local and international cheeses will be served daily from 11:00 a.m. through 1:00 a.m. and its ‘tea library’ will offer guests a selection of 68 different hand-picked teas; among them white, black, flowering teas and vintage blends.

Before moving to Asia, Campbell spent seven years with Diva at The Met in Vancouver, British Columbia, a restaurant renowned for innovation. He also served as chef de partie at La Toque Blanche in West Vancouver (BC), an intimate dining room recognized by Gourmet magazine as one of the Top 20 Tables in North America. Campbell honed his skills at the world-renowned French Laundry in Napa Valley, California as chef de partie under the direction of Michelin-starred chef Thomas Keller.

Throughout his culinary career, Campbell’s passion for competition has been evident. In 2005 and 2006, Campbell was team captain for Culinary Team Canada, leading them to gold medal victories at the World Culinary Olympics in Germany. In 2003 and 2004, he was also a silver medal winner as a member of Team British Columbia along with numerous gold and silver wins across Canada.

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