Chef de Cuisine Fredy Stamm was born in Switzerland where he had the good fortune to apprentice at the Grand Hotel National in Luzern, an establishment that once employed Auguste Escoffier. Mr. Stamm’s European training was completed under the guidance of Gustav Parsch with additional tutoring by Anton Mosimann, currently executive chef of the Dorchester Hotel, London, England. In 1978 Mr Stamm emigrated to Canada where he worked first at the Banff Springs Hotel and then later at the Windsor Arms Hotel (Toronto) as assistant executive chef to Dante Rota. Since 1984 Mr Stamm has been Chef de Cuisine at The Millcroft Inn, Alton, Ontario.