Meet Isabel Chung: Fairmont Empress’ first female executive chef

In honour of International Women’s Month, we spoke with Fairmont Empress’ new female executive chef, Isabel Chung. With her passion for sustainability, love for the Pacific Northwest’s rich ingredients, and culinary creativity sharpened over two decades, Chung brings an exciting new energy to one of Victoria’s most renowned dining destinations.

“Fairmont Empress is proud to champion women in the workplace, recognizing their invaluable contributions and fostering an environment where their talents and leadership can thrive,” says Lisa McPhail, director of public relations at the Empress. “By supporting gender diversity, the company is committed to creating a more inclusive and enriching experience for all, where everyone feels inspired to reach their full potential.” McPhail also noted that 64% of the hotel’s key leadership positions are held by women.

Chef Chung is passionate about building the next generation of chefs. She plans to revive the culinary apprenticeship program at Fairmont Empress, mentoring upcoming talents and inspiring them to lead with creativity, responsibility, and a love for food. We sat down with the chef to learn more about her journey and what to expect at the Empress. 

Tell us about your journey to becoming executive chef at Fairmont Empress.

I went to culinary school in Calgary, where I was born and raised, and my first hotel job was as an apprentice third cook at Delta Bow Valley. As a child, I had the opportunity to travel to the Rockies and the PNW and to visit some of our incredible hotels. In 2005, I transferred to Fairmont Southampton in Bermuda, where my love for working for this brand was born. I adore the food resources of the PNW, and it was home for 14 years before the two years I spent in Hawaii. I feel fortunate to be back home.

What is it like to be a woman in the hospitality industry and in the kitchen?