Nelson Borges is currently the Executive Chef for Westin Hotel Ottawa.

Born in Portugal, Nelson immigrated to Canada at the young age of three. His passion for food and entertaining came from his mother, who spent all of her free time cooking. His European influence and Canadian culture have been the foundation for his flavourful and regional cooking style. Nelson was raised in Leamington, a small town in southwestern Ontario with a very small population but rich in agriculture.

Nelson attended St. Clair College’s hospitality program in Windsor, Ontario, and apprenticed at “the Other Place Restaurant” under Master Chef Emilio Salamone. He worked as a chef in Atlanta, Toronto, Lisbon and Windsor before making the move to Ottawa and accepting the position of Sous Chef at the famous Chateau Laurier Hotel. In 2000, he accepted the position of Executive Chef at the Ottawa Marriott Hotel. He joined the Ottawa Westin Hotel in April of 2006.

Today Nelson oversees a brigade of about 40 dedicated associates. He is responsible for two restaurants, 38 thousand square feet of banquet space and room service to 500 bedrooms. Nelson has also worked part time during the last few years as a Professor at Algonquin College and also catered many private parties for the local diplomatic community. Nelson donates numerous hours to local charities and is President of the local chapter of “Les Toques Blanche International.”

Nelson’s cooking style is best described as flavourful. He believes in tremendous presentations, but claims that pleasing his guest’s palette is most important. Although Nelson has competed in three culinary competitions and received a gold medal for each, his true enjoyment comes from knowing that he has completely exceeded his guests’ expectations. There is no bigger reward to Nelson than seeing a true smile on his guests’ faces.