Executive Chef Fernando Canales runs the kitchen at fl.2 in the Fairmont hotel, one of downtown Pittsburgh’s best restaurants. His menu is a combination of casual and refined, with influences from Latin, Italian, French, and Asian cuisines. Prior to working at fl.2, Canales worked at Barceló, Grand Velas Resort, Fairmont Mayakoba, and Nemacolin Luxury Hotel’s Fawn and Fable Steakhouse. He joined fl.2 in 2024, and Pittsburgh is lucky to have him.
Proust Questionnaire with Chef Fernando Canales
Your favorite qualities in a restaurant or chef?
Punctuality, passion, creativity.
Your strongest characteristic as a chef?
Passion.
One word or phrase to describe your restaurant?
Casual modern American restaurant.
What inspired you to become a chef?
My inspiration to become a chef comes from my mother. I remember when I was a kid helping her prepare the family meal. I really enjoyed that time. From that moment, I knew I wanted to be a chef.
What do you appreciate most in your sous chefs?
The sous chef position is critical and the hardest position in the kitchen. Being on time is part of their daily routine. I would say Jim, Katelyn, Tyler, and Jeffrey are the best team I have ever had. It is satisfying to see them helping each other all the time to be successful.
Your favorite ingredient?
You can do a lot with garlic and chili.
Your idea of a great evening out?
Rooftop or waterfront restaurant, something away from city lights, good drinks, good food, and good conversation.
Your guilty pleasure meal?
Japanese instant ramen.
If you weren’t a chef, what would you be?
Nothing; being a chef is the only thing I’m good at and the only thing that I enjoy.
What’s the best meal you’ve ever had?
Rabbit with guajillo sauce (Mother’s recipe).
If you could make a dinner reservation anywhere in the world, where would it be?
I can enjoy a good dinner at a food truck or the best restaurant in New York.
Story by Emma Riva
Photo courtesy of the Fairmont
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