Food & Wine - Botanist Restaurant

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.


Botanist has created an exclusive terrior-driven wine program. While curating our list, Chef Hector’s bright, earthy flavours and passion for quality ingredients came to mind. The end result are responsibly sourced wines that express their terrior. It is an honour to bring these special wines to you as we journey to another land: their land.



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, 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, dining room, and lounge. Each space is 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 Francisco and Toronto culinary scenes, Chef Hector settled into 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.

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.

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. As second in command, whenever Chef Hector isn’t at Botanist, look for Jayden running the culinary show.



Born and raised in Mumbai, India, Tushar initially pursued an education in hospitality before jumping into a culinary career. He brings his passion for cooking and positive energy as a leader in the kitchen. During his days off, this avid fitness enthusiast can be found running around the seawall or out hiking the local mountains.



Toronto-born Siegel set off with a Culinary Management diploma to follow her dreams and joined the hospitality industry. She has worked for Four Seasons Hotels and
Resorts, SOMA Chocolatemaker, North Arm Farm and much more. When Siegel isn’t in the pastry kitchen,she’s out with her rescue dog, Baxter.



A seasoned Sommelier with over 15 years of experience, brings a unique blend of expertise and passion to the world of wine. Originally from Sherwood Park, AB, Matthew has called British Columbia home for the past two years, captivated by the beauty of Vancouver and its vibrant wine scene. Deeply committed to giving back, Matthew has volunteered at wine shows and supported organizations like the SPCA and Humane Society in Alberta.


Awards & Accolades