The competing properties include Fairmont Hotel Vancouver, Fairmont Pacific Rim, Fairmont Empress, Fairmont Vancouver Airport, Fairmont Waterfront, and Fairmont Chateau Whistler. Hosted this year by Fairmont Hotel Vancouver who are celebrating the hotel’s 80th Anniversary. The theme this year is “A Dinner Through the Decades” where each hotel has been given a decade to recreate and renew a dish to give the guests a full dining experience. The dinner consists of five main courses, with three light refreshers in between. Each course is paired with music selections from a live DJ, bringing the arts, culture, music and culinary together for a night to remember. Click here to watch last year’s culinary event at Fairmont Chateau Whistler.
Tickets are $169 per person and include the reception, dinner, wine. Taxes and gratuities extra. The event is currently sold out, but you can follow along on Fairmont Pacific Rim’s instagram channel to get a glimpse into the evening. Follow along here.
Meet Fairmont Pacific Rim’s apprentices for 2019:
Daniel (Rayoon Jae) started cooking in a Japanese restaurants six years ago as a part-time cook. He developed a passion for West Coast Asian cuisine and a desire to learn more about cooking which landed him in his current position at Fairmont Pacific Rim.
Mike has been cooking professionally for 15+ years across Canada. Growing up in an Italian household, an abundance of large family dinners fueled his passion to pursue cooking as a career.
Iris is from Seoul, Korea and has worked in Fairmont Pacific Rim’s pastry kitchen for the last three years. Her mentor Chef Jeffry has inspired her to make the best products with elegant taste.
Keith has always been passionate about creating art with food using raw ingredients and transforming them into something delicious. He believes a great chef inspires and values the art and discipline of cooking and never stops learning.
James has been working at Fairmont Pacific Rim for the last four months, though is passion for cooking began a few years ago when he started as a part-time cook. He looks forward to continuing to grow and develop his skills.