Food & Wine

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. Designed to showcase the best version of themselves, making people go to the gathering place for our culinary community.


An exclusive terroir-driven wine program has been exclusively designed for Botanist. 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.



Botanist Bar features a list of sophisticated yet whimsical cocktails, with a select number of chemist-like experiential designs. Under the direction of award-winning Creative Beverage Director, Grant Sceney and Head Bartender, Jeff Savage, see first-hand how the weird and wonderful creations designed in the country’s only forward-facing cocktail lab integrates a culinary approach into the cocktail program.

From foraged candy cap mushrooms for infused Canadian rye, oyster leaf martinis, and a shocking cocktail with electric daisies, discover why pulling up a seat at the Botanist bar is an experience on its own. Since its inception in 2017, Botanist Bar has been recognized internationally as one of the ‘World’s Best New Bars’ by Condé Nast Traveler’s Hot List, Tales of the Cocktail Spirited Awards as one of the ‘Best New Bars (Americas), and recently among the Top 10 Bars in Canada in the annual Canada’s 50 Best Bars 2019 and ‘BOLS AROUND THE WORLD’ World’s Best Bar Team at the global finals in Amsterdam.

“Stop at the Fairmont Pacific Rim hotel for a drink at the pastel-hued, plant-filled Botanist, a glamorous new restaurant and bar, replete with a “cocktail lab” equipped with things like centrifuges and ice-sculpting tools.” – The New York Times

Botanist provides an elevated cocktail experience which entices patrons to stray from the familiar.” – Thirsty Magazine

“Sunshine and rain (gin and kombucha) is one of the relatively simple amuse-bouche cocktails served before main-course drinks at this bar. These whimsical concoctions are created in a glass-fronted laboratory and emerge in almost sculptural compositions.” Condé Nast Traveler Hot List

“Cap off the evening at the Botanist Bar and Cocktail Lab to sip on one of their whimsical cocktails and end the day in style.” – Bon Appétit


Botanist is a great 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. Each space designed to welcome our guests for any occasion.

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.


After prestigious stints on the Miami, San Fran and Toronto culinary scenes, Chef Hector settled in Vancouver at Hawksworth as Senior Sous Chef before taking the helm at Botanist. Under his direction, Botanist has been named one of Canada’s 50 Best Restaurants, listed on the World’s 50 Best Discovery list, and a CAA/AAA Four Diamond restaurant.

Originally hailing from Paris, France, this globetrotter has been in the hospitality industry for over a decade, working alongside internationally celebrated chefs including Jean Georges, Nobu Matsuhisa and Justin Quek. When he is not leading the service team an the restaurant, you can find him out on the golf course or volunteering at a local shoreline cleanup. Heads up, he has a black belt in jiu-jitsu.

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.

Born and raised in Mumbai, India, Tushar pursued an education in hospitality before jumping into a culinary career after an apprenticeship in California. As Chef Hector’s right hand man, he brings his passion for cooking and positive energy into the kitchen. During his days off, this avid fitness enthusiast can be found running around the seawall or getting lost in the local mountains.



With a background in film and the theatre arts, Mya now blends her love for the contemporary arts with food and wine. With over a decade of experience in hospitality, having worked at Michelin Star establishments across the UK, Mya joins Fairmont Pacific Rim as the Wine Director overseeing the entire wine program at Botanist.

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.

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.

Awards & Press