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.

Wine

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.

Bar

BOTANIST Bar

The award-winning 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. Since opening, Botanist Bar has received notable accolades including ranking number 24 in World’s 50 Best Bars North America, Michter’s Art of Hospitality award, number 2 in Canada by Canada’s 50 Best Bars, ‘Bols Around the World’ World’s Best Bar Team, Regional Honorees – Best Restaurant Bar by Tales of the Cocktail Spirited Awards, named one of the best new bars in the world by the 2018 Condé Nast Traveller Hot List and received the MICHELIN Exceptional Cocktails Award.

“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

Space

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.

Team

Chef Hector Laguna

Executive Chef

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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.

Grant Sceney

Creative Beverage Director

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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.

Jayden Kresnyak

Chef de Cuisine

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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.

Tushar Kandalgaonkar

Sous Chef

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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.

Kate Siegel

Executive Pastry Chef

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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.

Matthew Jacobson

Sommelier

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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.