The Fairmont Pittsburgh is known for its elegance and service, as well as its prime Downtown Pittsburgh location. One of their most noteworthy features is the Floor 2 restaurant, located (as the name suggests) on their second floor. The bar area is beautifully designed, and the spacious, airy dining area is a great spot for early dinners prior to an evening at the theater, the Pittsburgh Ballet Theatre, the Pittsburgh Symphony Orchestra, the O’Reilly Theater, or any of the city’s great venues. It’s also a good place for a languorous after-eight dinner with a special someone.
There will soon be new menu items to enjoy as the restaurant introduces its new Executive Chef, Fernando Canales.
With Roots in Mexico
Originally from Tlaxcala, Mexico, Chef Fernando Canales started his culinary odyssey at nine years old, inspired by his mother’s excellent traditional food.
His passion for the culinary arts then led him to pursue a degree in Gastronomy in Puebla, Mexico. After honing his skills at respected restaurants across Mexico, including Barceló, Grand Velas Resort, and Fairmont Mayakoba, he ventured to the United States in 2021. He joined Nemacolin Luxury Hotel’s Fawn and Fable Steakhouse.
Bringing Global Fusions to Floor 2
Now, as the Executive Chef at Floor 2, Chef Canales is crafting a new menu that marries Latin flavors with Italian, French, and Asian cuisines. “I’ll incorporate different chiles and original spices from Mexican cuisine with avant-garde touches and personal favorites from my childhood,” said Chef Fernando Canales. “One of the featured dishes will be the Tlaxcalteca mole, a complex dish prepared with over 20 ingredients, including dried chili peppers such as ancho chili, pasilla, and guajillo.”
A Little Pittsburgh-er Inspiration
His taste for global fusion notwithstanding, Canales’s time in Pittsburgh has also inspired some signature recipes. It introduced him to dishes that incorporate a whole lot of love and a whole love of deep frying.
“I actually created my own version of the famous chicken and waffles that you see around the city,” said Chef Fernando Canales. “I add a touch of Mexican spice and serve it with a maple honey sauce and smoked bacon.” We’re looking forward to exploring the new menu.
Story by Kylie Thomas / Photography courtesy of Fairmont Pittsburgh
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