Where is he now?
Naylor is currently the Executive Chef to the Canadian Ambassador in Washington D.C. and has been for the last 14 years. He’s happy to call the D.C. area his home.
The embassy was looking to transition from serving guests French-themed dishes to having more of a Canadian flavour and Naylor was the man for the job. Naylor went on the search for Canadian ingredients and now uses small game, venison and Caribou from Quebec; smoked salmon from New Brunswick, and other ingredients such as cattail hearts, milkweed pods and Saskatoon berry compote from Toronto.
It’s quite a busy schedule at the Embassy and Naylor will have anywhere from two to eight events scheduled per week depending on who’s in town and time of the year. There are two in the kitchen, Naylor and his support cook, so the role is all encompassing. You’ll find him cooking, scheduling, managing, accounting and shopping locally for the freshest ingredients.