Jeremy Langemann
EXECUTIVE CHEF
Born and raised in Coaldale, Alberta, Chef Jeremy has been a natural in the kitchen from the get-go. "I have always spent time in the kitchen with my Oma, Mom and Dad, baking, making bread, flipping burgers and experimenting with things like sweet breads; I love food, I love the art of presentation, and I love challenging my palate" says Langemann, of his early childhood years.
As an avid outdoorsman in his free time, Chef Langemann can often be found searching the wild lands of Manitoba for his next inspiration.
Having worked in some of North America's most prestigious hotels, including the Fairmont Banff Springs Hotel, The Fairmont Jasper Park Lodge, The Fairmont Washington D.C., The Fairmont Copley Plaza in Boston, and The Fairmont Royal York in Toronto, it seems fitting that his journey should lead to the heart of the continent, and The Fairmont Winnipeg.
Driven by this passion for great food and a drive for excellence, Chef Langemann lives each day by his Food Philosophy "Taste your food. If you think it's good, you're not done; it needs to be GREAT!"
Timothy Palmer
RESTAURANT CHEF
Experienced. Inspired. Passionate. Three words to describe Winnipeg’s own Chef Timothy Palmer, who brings countless years of culinary experience from kitchens all over the world to The Velvet Glove Restaurant.
Chef Palmer began out his culinary journey at the stunning Fairmont Jasper Park Lodge, where he earned his Journeyman and Red Seal certificates. Following his certification, Timothy took on the roll of Chef de Cuisine at the Jasper Park Lodge’s Four-Diamond Edith Cavell Dining Room.
Continuing his quest for continued culinary inspiration, Chef Palmer moved to the Sheraton Mirage in tropical Queensland, Australia as their Banquet Chef. It was there that he developed his passion for cooking with local, fresh ingredients. In 2007 Chef Palmer rejoined the Fairmont family at The Fairmont Southampton, Bermuda as Chef de Cuisine of the Four-Diamond Waterlot Inn Steak House. Continuing to experiment with classic and local cooking techniques, helped to shape his now, signature style.
In 2010, Chef Palmer and his growing family moved back to Canada, to the famed Fairmont Royal York Hotel, in Toronto, where he lead the industrious culinary team of the ever popular Epic Restaurant. He now returns to his hometown of Winnipeg, taking up the reigns of Winnipeg's most renowned restaurant - The Velvet Glove.
Bringing with him his truly global collection of experinces, inspirations and passions, Chef Palmer has created a menu that acentuates the pride of local producers, while showcasing the flavors and techniques of his many global experiences.
Hector Hurd
RESTAURANT MANAGER
“I was immediately hooked; I felt like I was free from the chains of the ‘punch clock’. I loved the people and the energy of working in such an exciting atmosphere...it was exactly what I was looking for!” says Hector Hurd, Outlets Manager at The Velvet Glove Restaurant of his transition to hospitality. The former banker and bartender of Winnipeg’s Travel Lodge Windsor Park, Hector has worked with some of Winnipeg's finest establishments. From bartending at Earls on Main to being named Assistant Manager of Cara’s, and finally back to Earls in 2003 when he returned as Bar Manager.
In 2006 Hector moved up Main Street to join the Fairmont Winnipeg team as bartender in The Lounge at The Fairmont. When asked by his fans at Earls why he was making the change, he responded: “To be successful in this business, you need to keep moving and finding new challenges. I have done the restaurant thing and want to see what hotels and catering are like. I’m competitive and working at the best place in the city seems like a good place to start.”
Besides becoming a legend at the most storied lounge in the city, Hector has tried his hand in the Banquet department of the hotel – gaining a wealth of knowledge and experience. He returned to Outlets to become the Assistant Manager of
The Velvet Glove and Lounge at The Fairmont, and most recently moved into the Outlets Manager role.
“I am proud to be at the helm of The Velvet Glove. It is a highly storied dining room with a rich history, and I am excited to see it round the corner and be known once more as ‘the place to be’ in our city.”
Matthew Froese
ASSISTANT RESTAURANT MANAGER
Matthew's hospitality career officially began in the spring of 2008 when he graduated from the Hotel and Restaurant Management program at Red River College. Setting out to develop the broad range of skills acquired in school, Matthew began by refining his passion for the Italian tradition of coffee as a Supervisor with Starbucks Coffee Company. Following two years with the company, Matthew took a summer post as Front Office Manager of the charming Kicking Horse Lodge, in Field, British Columbia. Upon returning to the prairies, Froese adopted the role of Assistant Resort Manager at the Brereton Lake Resort, where he had a key role in the development and expansion of the resort's restaurant and lounge.
By the close of 2010, Matthew was looking for new challenges, and began his career with The Fairmont Winnipeg. Starting in the Banquet department, he quickly progressed from Houseman to Senior Houseman and Senior Server, and finally as Assistant Banquets Manager, where he hosted the social elite of Winnipeg and North America for galas, soirées and a multitude of other events.
Most recently, Matthew has joined the team in The Velvet Glove and Lounge at The Fairmont as Assistant Outlets Manager, bringing with him the host of experiences, education, and class of a lifetime of global travel.
MEET THE TEAM
The Velvet Glove
OPENING HOURS
Monday - Friday 6:30am to 9:30pm
Saturday 7:00am to 9:30pm
Sunday 7:00am to 11:30am