STEFAN MÜLLER - EXECUTIVE CHEF
Chef Stefan Müller has been leading the Kitchen team at the Delta Beauséjour since January 1999, when he was appointed Executive Chef at this property. Born and raised in the small village of Goddelau in Germany, he grew up understanding that the combination of family, friends and home cooking is the essence of a good life.
In 1991, his excellent culinary talents led him to the Canadian Pacific Lodge at Kananaskis in the Alberta mountains. From The Algonquin Hotel in St. Andrews, NB Müller moved to the CP Hotel Beauséjour in Moncton. In January 1999, he was appointed Executive Chef at this property, now Delta Beauséjour.
Chef Müller brings to the Delta Beauséjour his philosophy that all dishes should be
prepared with precision, consistency, and fresh quality products. Müller’s kitchen reflects his enthusiasm and an appropriate sense of the importance of warm hospitality and providing his guests with culinary delights from the global kitchen, particularly of the Atlantic region.
Reflecting upon the rich cultural heritage of the Atlantic Provinces and the wide variety of excellent food products available, Müller is proud to support local producers. As local produce becomes abundant in the spring, Chef Müller and his team showcase the culinary riches of the region, featuring products from within 100 miles of Moncton.
As an accomplished Chef, his inspiration and beliefs require that all products prepared in his kitchen are fresh, full of flavour and beautifully presented for his guests’dining pleasure.
FRÉDÉRIC MAZEROLLE - MAÎTRE D'
Frédéric has had a passion for food & beverage since his childhood, growing up on the family farm in northern New Brunswick. As a young boy, he would transport food in a wheeled cart from his father’s canteen, and sell it to the workers who were constructing the new Trans Canada Highway. Even throughout his university studies in Social Sciences, his passion for hospitality brought him to the CN Hotel Beauséjour, and its Windjammer Restaurant. His humble beginning was as table busser and food runner. Once graduated, he served as Maître D’ in many diverse restaurants from Alberta to Newfoundland. In the late 80’s, Frédéric made his return, this time as Maitre D’ of the Hotel Beauséjour’s, Windjammer. “It is a profession that has allowed me to offer a flower to Tina Turner, shake hands with Princess Diana, serve Her Majesty Queen Elizabeth, as well as Phyllis Diller, and Mick Jagger, two night in a row! I admit that it is glorifying, however what drives me the most is that feeling of gratification to end my night seeing our guests/clients leaving completely satisfied with their experience,” says Frédéric.