Dine + Drink

Taste of the West

Join us for an extraordinary collaborative dinner, bringing together a stellar lineup of award-winning culinary talents. Reservations can be made online.

June 11th, 2024

Fairmont Pacific Rim’s acclaimed Botanist restaurant is proudly hosting an exclusive collaborative dinner on July 3, 2024.

In celebration of community and innovation, this unique dinner will be hosted by Hector Laguna, Executive Chef at Botanist, known for his fresh, local, and imaginative approach to West Coast cuisine, and Damon Campbell, Executive Chef at Fairmont Pacific Rim. Joining them is Gus Stieffenhofer-Brandson, Executive Chef at Published on Main, celebrated for his avant-garde dishes and commitment to sustainability. Kristian Eligh, the culinary bravado behind Marilena, Victoria’s contemporary fine dining, and Lee Cooper, the visionary chef of L’Abattoir known for his French-inspired West Coast fare, will also showcase their distinctive styles. Fairmont Pacific Rim’s own Executive Pastry Chef Kate Siegel will round out the evening with an exquisite dessert. Each chef will contribute their unique vision through their dish to create a six-course, wine-paired dinner with Black Hills Estate Winery of Oliver, BC.

 

 

participating chefs…

Chef Hector Laguna

CHEF HECTOR LAGUNA FROM BOTANIST

Hector Laguna has been cooking for as long as he can remember, and began perfecting handmade tortillas at a young age, sealed with his mother’s approval. His culinary career spans over a decade cooking in kitchens across North America’s top foodie destinations including San Francisco, Miami, Toronto and Vancouver, and 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.

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CHEF DAMON CAMPBELL AND CHEF KATE SIEGEL FROM FAIRMONT PACIFIC RIM

Damon Campbell brings over 20 years of cooking experiences, from Michelin-starred The French Laundry in Napa Valley to joining the Shangri-La group in Kuala Lampur and the Philippines. Chef Campbell has also held the prestigious position of team captain for Culinary Team Canada in the Culinary Olympics and he competed in Switzerland and Luxembourg; leading the team to four gold medal victories.

Kate Siegel followed her passion and joined the hospitality industry with a start in local restaurants, where she worked for Four Seasons Hotels and Resorts with the pastry teams in Toronto and Whistler. In 2012, Siegel went back to Toronto to lead the pastry team as Executive Pastry Chef at Shangri-La Hotel Toronto, where she met Executive Chef Damon Campbell, who is now Executive Chef at Fairmont Pacific Rim. Currently, Chef Siegel oversees and leads the pastry program at Fairmont Pacific Rim and Botanist.

Chef Gus from Published on Main

CHEF GUS STIEFFENHOFER-BRANDSON FROM PUBLISHED ON MAIN

At Published on Main, Gus brings his passion for locally-farmed, foraged and fermented foods to the table, celebrating the bounty of British Columbia, while being globally inspired. Under his leadership, Published on Main has received several accolades, including #1 on Canada’s 100 Best Restaurants in 2022 and #3 in 2023, attaining one of Vancouver’s first Michelin stars, and named to 50 Best Discovery. He was also Vancouver Magazine’s 2022 Chef of the Year.

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CHEF KRISTIAN ELIGH FROM MARILENA CAFE AND RAWBAR

An avid free diver and fisherman, Eligh has created an eclectic menu that at Marilena Cafe and Raw Bar that delivers raw and chilled seafood options, assorted nigiri, sashimi and sushi, and a variety of small plates. Under his leadership, Marilena Cafe and Raw Bar, located in downtown Victoria, was ranked No. 1 for new restaurants in the country and number 27 for Canada’s best restaurants on Canada’s 100 Best Restaurants List, making it the only Victoria restaurant to make the list.

Chef Lee Cooper from L'abattoir

CHEF LEE COOPER FROM L’ABATTOIR

Named Vancouver Magazine’s Chef of the Year in 2024, Chef Lee Cooper has collected numerous other accolades during his two and half decades of experience in the industry and staked his claim as one of Canada’s top culinary talents. Born and raised on Vancouver Island, Cooper took his cues in some of BC’s best kitchens and sharpened his skills at a number of Michelin-starred restaurants in the US and UK before returning to the West Coast and opening award-winning Gastown mainstay L’Abattoir as Chef and Owner in 2010.

This six-course dinner, priced at $245 ++ per person is the latest program in Fairmont Pacific Rim’s ongoing mission to celebrate, showcase and support artistry in all its forms and acts as an opportunity to celebrate the synergy between some of Vancouver’s most highly lauded culinary talents.

Reservations for Taste of the West are highly recommended and can be made online.

Due to the special nature of the menu, we will be limited in accommodating allergies and dietary restrictions. Please let us know of any allergies prior.

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