Born and raised in Montreal, Quebec, Paul Little unknowingly began his culinary career at his mom’s side in the kitchen at home preparing for family gatherings. Schooled at McGill University and then at the Pearson Culinary Academy, he went on to own and operate a successful modern Italian restaurant – Ristorante D’Oro for seven years and later delved in many of the city’s finer establishments. Most recently Paul closed his 9 year chapter as executive chef at the Ritz Carlton Montreal where he transformed the kitchen and made the menu his own by reinventing Regal.Paul joined the Westin in 2009 as executive chef to spearhead the launch of this new vintage Montreal landmark. With his focus on promoting our terroir’s culinary abundance, he has produced a modern menu with a home harvest appeal.
The Artisans:The local artisans allow us to give life to your plates.
- Eumatimi farms: organically raised, hormone free beef
- Gaspor farm: milk-fed and hormone free piglet
- Daignault farms: organically home-grown, Blainville
- Alexis de Portneuf cheese
- Brome Lake ducks, Knowlton