Botanist is the newest addition to Canada’s vibrant culinary scene, inspired by the principles of botany. Designed by award-winning agencies Ste Marie Design and Glasfurd & Walker, the space has been layered with the elements of a destination abundant in natural beauty, featuring a bar, outdoor terrace garden, vibrant dining room, and lounge.
The Garden invites guests to linger in a glass-walled space filled with greenery, a trellis and more than 50 different types of plant species that include rare fruit bushes, and edible species such as green tea camellia, cardamom and ginger.
Located in one of the world’s most fertile, productive and diverse agricultural regions. The moderate climate of the Pacific Northwest ensures a year round abundance of stunning ingredients which in the hands of our culinary team and beverage masters become the heart and savvy soul of the new dining experience.
Executive Chef Hector Laguna’s menu depicts the culinary abundance and botany of the Pacific Northwest region – produce rooted from the soil of the northwest, sustainably sourced seafood, and organic agricultural methods from backyard suppliers.
The menu is accompanied by Wine Director Jill Spoor’s terroir-driven boutique wine program that supports sustainable, organic and biodynamic farming and winemaking practices.
Taking centre stage in the middle of the dining room is the service and bread station featuring Pastry Chef Jeffry Kahle’s signature Rosemary Oregano loaf and Provence-inspired Fougasse. Take a piece of Botanist home with you with the purchase of fresh-baked loaves to-go.
The Botanist bar program features a list of sophisticated yet whimsical cocktails, with a select number of chemist-like designs under the direction of Creative Beverage Director Grant Sceney.
An exclusive terroir-driven wine program has been designed by Wine Director Jill Spoor. Throughout the list you will discover wineries that practice sustainable, organic or biodynamic farming and winemaking. Each maintains a serious level of commitment to distinctive environmental practices, which is reflected in the purest expression of their wine.
After prestigious stints on the Miami, San Fran and Toronto culinary scenes, Hector settled in Vancouver a few years ago as Senior Sous Chef at Hawksworth. He’s now out on his own, has dropped the “Sous”,and is running the show at Botanist. Also, no big deal, but he’s cooked at the James Beard House.
All it took was a culinary trip to Italy and France for Jayden’s career aspirations to solidify. Under the Tuscan sun, he fell in love with the craft and has since flourished on the Culinary Olympic and competition circuit. His last stint at Hawksworth has set him up to propel Botanist onto Vancouver’s vibrant cooking scene.
This Red Seal Chef has sharpened his skills around the city from Blue Water Cafe to Tableau Bistro. A big fan of travel, one of his favourite trips was to Australia where he soaked up the beach life. Catch him on the pass looking super serious, but know underneath his chef’s jacket armour lies his incredible sense of humour.
This Aussie hailing from Melbourne is a kingpin of the global cocktail scene. Named World-Class Canadian Bartender of the Year in 2014, his cocktailing has taken him everywhere from South Africa to Amsterdam. When not catching waves or shaking things up abroad, he’s taking the Pac Rim beverage program to incredible new heights.
Named Vancouver’s Sommelier of the Year, Jill makes the Botanist wine list sing. Fun fact: she lived in Bergamo, Italy, where she spent ten years immersed in food and wine being surrounded by Italy’s top restaurants and important wine regions of the world. She was designated the Okanagan Crush Pad 2016 Harvest Intern and developed her own wine label, available exclusively at Botanist.
A born-and-raised Calgarian, Jeff Savage is a self-taught historian of spirits. He brings the tastes from his global travels and mixes up unexpected flavour combinations. Savage was most recently named as a national finalist in the Diageo World Class and Bombay Sapphire Most Imaginative bartender. With a love for the mountains and nature, it is no surprise Jeff has set his roots at Botanist.