A native Frenchman, Chef Philippe Wettel began his career at the prestigious “Hotel Restaurant Au Cygne” in France. His natural culinary instincts saw him quickly ranked as the sixteenth most talented apprentice in France. After earning numerous kudos for his work, Chef Wettel accepted a position to further hone his expertise at the world-renowned “Hôtel Les Prés d’Eugénie” under the tutelage of the famous French Chef Michel Guérard.

Anxious to gain some international experience, Chef Wettel then crossed the Atlantic to settle in Chicago, Illinois, where he became Chef at the famous “Perroquet” restaurant. During this time, he transcended his experience and knowledge, creating some of the most original and exquisite dishes to tantalize the discerning palates of Chicago.

In 1993, Wettel returned to France to open his own restaurant in Colmar, Alsace, where for the next three years, he created innovative and exciting dishes, based on years of learning and hands-on experience, for his clientele.

When the Casino de Hull opened its doors in 1996, Wettel accepted the position of Chef de Cuisine for “Le Baccara” restaurant and was instrumental in making “Le Baccara” into the stunning success it is today. With his experience and knowledge, he can provide some of the best culinary experiences the Ottawa-Hull region has to offer.

Today, Executive Chef Philippe Wettel of The Westin Ottawa is part of Westin Hotels & Resorts’ world-renowned team of Executive Chefs. Chef Wettel oversees all culinary operations for the 484-room property including “Daly’s Restaurant,” “Landmarks,” “Hartwells,” 24-hour room service and all catering and banquet functions.

Chef Philippe Wettel, recently selected to be Executive Chef at The Westin Ottawa, has never ceased to amaze his clients by offering them culinary experiences, which are epicurean, divine and memorable.