Wild About Vancouver Outdoor Education Festival

First Annual Wild About Vancouver Outdoor Education Festival

The inaugural Wild About Vancouver Outdoor Education Festival will take place April 16 – 22. The free festival is a celebration of outdoor learning intended to connect Vancouverites to local nature. Wild About Vancouver (WAV, pronounced “wave”) Outdoor Education Festival invites students, teachers, families, individuals and organizations to come together for a week of exploration into the wealth of outdoor education learning experiences in the city – get INvolved and get OUTdoors! Try your hand at paddle boarding, learn about birds native to Vancouver, or practice yoga in the woods. 

Wild About Vancouver (WAV) Outdoor Education Festival is a free public festival offering practical ways to get children (and adults) outdoors more regularly. It is open to the public and aims to unite and create long-term sustainable Outdoor and Experiential Learning (OEL) networks for organizations, schools, youth programs, and the broader citizenry (including youth and First Nations) of Vancouver. WAV is organized by a collective of volunteers passionate about improving children’s lives and building supportive communities through OEL.


WAV’s Outdoor Education Festival addresses children’s increasingly limited time outdoors through Outdoor and Experiential Learning. OEL is a proven method of opposing widespread negative impacts facing children today as a result of decreased physical engagement in the outside world. Negative impacts include rises in childhood obesity and sedentary behaviour, reduction in creative and critical thinking and play, and increases in childhood illness (ADHD, etc), among others.

Get INvolved and Get OUTside to celebrate outdoor learning in local nature!

WAV’s Goals

– Promoting outdoor and experiential learning opportunities (OEL) throughout Vancouver;
– Uniting and creating sustainable networks between organizations and citizens, especially youth, First Nations, seniors, new Canadians, schools, families and others, with respect to OEL;
– Creating a sustainable annual event that highlights OEL opportunities for Vancouverites;
– Creating grassroots connections between Vancouver OEL organizations and the Faculty of Education at UBC;
– Nurturing networks between OEL-related activities, including aboriginal, environmental, experiential, outdoor and sustainability education, and youth engagement.


Events Include:

Outdoor Learning in the School Yard
Pollinator Workshop
Adults Intro to Ultimate Frisbee
School Beachwalk
Medicine Walk with Musqueam Elder Jeri Sparrow at UBC Farm
Introduction to the OCC Field Leadership Training Program
Outdoor Learning in the School Yard
School Beachwalk
Volunteer Garden Session
Go Solar Tours
Tent Show and Share
Family Fun in the Forest!
Leadership Navigation Challenge
English Bay Safety Seminar
Discovering Spanish Banks
Can You Find a Conker?
Compost Magic in a Beautiful Garden
Blossom Bollywood and Kite Dance
Playing Without Plastic: Living Better With Less
Earth Day Prep Invasive Species Removal
Poetry reading
Keynote speaker Mariana Brussoni
Community Tables
Film Screening
Introduction to the OCC Field Leadership Training Program
Environmental Art Invasive Plant Weaving
Take Another Look
5k Runwalk
Intro to Taoist Tai Chi
Kerrisdale Tree and Shrub Walkabout
Eco-mmunity Space Celebration
Outdoor Learning in the School Yard
Camp cooking and primitive skills
Herb walk
Explore the Ocean by Kayak: Program 1
Explore the Ocean by Kayak: Program 2
Wildlife In-schools program
Outdoor Learning in the School Yard
Brahm’s Tams Drum Circle
Half Day Field Trip for Elemenatary Classes
Farm Tour & Seeding Activity
Nature Walk & Workshop
QE Park Orienteering
Invasive Species Removal
Shoreline Cleanup
Earth Day BBQ
Half Day Field Trip for Elemenatary Classes
Kits Space Outdoor Yoga

All details here!




Vancouver is playing host to a hotbed of food innovations, trends, and marketing masterminds in the grocery space, sure to delight the many foodies in Vancouver. On April 13-14 at the Vancouver Convention Centre-East, media are invited to witness firsthand the trends, delicacies and soon-to-be household super foods at Western Canada’s only annual grocery conference. Trend hint: Vancouverites living in micro-condos with macro-palates will soon have reason to celebrate.

The highlight of the event has to be the New Products Showcase where entrepreneurial, pioneering gastro-hopefuls show off their inventions in food, hoping to be the next coconut water or almond butter. It’s from this showcase where the Top 10 Most Innovative Foods for 2015 are selected by a panel of expert judges, live on the show floor.

WHAT:     Grocery & Specialty Food West

WHEN:      Monday, April 13 – Tuesday, April 14

WHERE:    Vancouver Convention Centre-East, 1055 Canada Place

WHO:       200+ retailers, marketers, innovators, nutrition champions and industry experts, from juggernauts like McCain, Nestlé, Acosta, Dairy Famers of Canada and Coca-Cola to local, upstart health innovators shaking up the grocery aisles.

WHY:        Learn the latest trends and innovations in food, soon to delight Canadian consumers and spark the next kale wave in the kitchen. See how businesses can benefit from shifting consumer attitudes and appetites from experts in marketing, business and health and wellness. Network for two full days in a barrier-free open playing field. 

2015 Panels and Speakers include:

  • “The move in the marketplace from mass to my”, Tony Chapman
  • “Trends with benefits”, Max Valiquette
  • Retail Panel with leaders in health and wellness, Pete Luckett Pete’s, Craig Hermanson Pomme Natural Market, Joe Longo, Longo’s
  • Home Meal Replacement (HMR)best practices/trends with Maple Leaf Foods’ Nola Martin
  • Health & Wellness and how to drive sales in your store with Choices Markets’ nutrition operations manager and registered dietitian, Nicole Fetterly 

For more information on Grocery & Specialty Food West, please visit the website.

Sipping Wine and Crunching Crisps

Wine-and-Chip-PairingsFor the month of April BC Liquor Stores and select BC independent wine shops are providing a free bag of Miss Vickie’s potato chips with a Woodbridge by Robert Mondavi Wines purchase, along with a $2 off coupon neck tag.

What’s the deal here? Well grab a bag of chips, a couple glasses, fill with vino and plop yourself down in front of the TV and have a bit of a nibble and you’ll see the pairing works. The Merlot brings out the sweetness in the Balsamic Vinegar chips, and the Sea Salt brings out a bit of acidity in Pinot Grigio. The other chips were gone before I could test out the pairing, they are that good. So why not get thee to a liquor store and stock up for the weekend and #UnwindTogether with a loved one or friend by pairing the two together one of your own favourite TV series.

Play along on social media for extra fun:

#unwindtogether  @Woodbridge_Wine @RealMissVickie

Untitled design (94)

Grand Opening Dailey Cycle Kitsilano

GLV is helping spread the word about the free classes on Grand Opening Day April 11!

Take a studio tour and try a complimentary new Dailey Cycle class. I’m book for 2:30 pm so see you there! 

Dailey Method Vancouver owners Jey and Karen Wyder warmly invite you to the Grand Opening of their second Vancouver studio in the city’s fitness mecca, Kitsilano, on Saturday, April 11 from 8 am to 5 pm. 

The studio features a new offering – the Dailey Cycle – which includes 30 minutes spent on high-performance Schwinn Carbon Blue bicycles, followed by 30 minutes of upper body toning, core strengthening and stretching. With The Dailey Method’s signature focus on alignment and form, this class delivers a balanced, full-body workout resulting in a high calorie burn.

Their studio is located at 1735 West 4th Avenue, just east of Burrard Street on the north side, upper level. 

The 3000-square-foot location features two spacious studios, showers and an athletic-wear boutique.

The Dailey Method’s signature barre classes and Dailey Cycle classes will be offered all day. To book a complimentary class in advance, email kits@thedaileymethod.com. A list of April 11 classes is at: http://www.thedaileymethod.com/studios/vancouver-kitsilano/class-schedule/.

To go to April 11, scroll down to Schedule and click the orange Next button.

See you on the cycles!


Sakura Night at Tojo’s Restaurant

Let the celebrations begin this spring with an extraordinary dining experience hosted by Tojo’s Restaurant, featuring sensational Japanese cuisine created by Tojo’s Restaurant, Zen Japanese Restaurant, Hapa Izakaya, The RawBar at Fairmont Pacific Rim, Miku Restaurant as well as Zakkushi and Bella Gelateria.


Sunday, April 19, 2015 6:30pm: Cipes Brut Sparkling Welcome, 7-9pm: Standing Dinner Reception


Tojo’s Restaurant on 1133 W Broadway, Vancouver

Tickets: $150 plus tax of $2.50, with a $100 charitable tax receipt issued at the event. Please click here to purchase.


*Payment is also acceptable by cheque. Please email carina@vcbf.ca to request more info.

Take a sneak peek at the 2015 menu here.

Sakura Night Menu Sparkling Welcome of Cipes Brut, Summerhill Pyramid Winery

Appetizers by Zakkushi Charcoal grilled chicken skewer in Teriyaki sauce Charcoal grilled pork cheek skewer with sea salt Tojo’s Surprise !

Zen Japanese Restaurant Miso Sea Bream Baked Ocean Wise Mediterranean Sea Bream lightly brushed with Japanese sweet miso. Served with mixed mushrooms, red peppers and bok choy sautéed in garlic butter teriyaki sauce.

Seafood Egg Drop Zen twist on the traditional chawanmushi! An explosion of flavours and textures in an egg drop. Velvety smooth BC spot prawn infused egg custard stuffed with Ocean Wise sockeye salmon, prawns, scallops and sablefish on a shiitake mushroom jus.

The RawBar Mataki and Yuniku Oyster Selection Selection of condiments: Yuzu shiso and Fairmont honey emulsion, freshly grated local wasabi cocktail sauce, pickled ginger Mignonette

Local Side Stripe Shrimp Sashimi Grated local fresh wasabi, local pickled ginger

Hot mussel clam Granville Island Sake, garlic, sancho, butter, lemon

Miku Aburi Sashimi Trio Maguro(Big-eye Tuna), Hokkaido Scallop & BC Sockeye Salmon Aburi Oshi Sushi Trio Salmon, Ebi & Saba Oshi Sushi

Hapa Izakaya Laksa Soup Buckwheat noodles with onion tempura, boiled shrimp in red curry laksa soup Sous-Vide Short Rib 18-hour sous-vide short rib, red beet sauce, boiled beets, sweet vinegar cabbage with shiso oil

Bella Gelateria Candy Salmon Gelato Sake Sorbetto

Nifty for Fifty Sale

Adhesif Clothing Circle Blouse

Vancouver’s eighth annual Nifty for Fifty sale is set to bring together 30 local designers and artists under one roof on April 19th, 2015. Just in time for locals to stock up on spring staples, the event will be held at Heritage Hall from 11am – 8pm on April 19, and will host some of Vancouver’s finest indie designers, including Adhesif Clothing, Allison Wonderland, Elroy Apparel, Bronsino, KDON, Bueno Style, WE3 Designs and many more. This started out as a glorified fashion garage sale, and over the past eight years has turned into a ‘Boxing Day in April’ for the Vancouver community. Nifty for Fifty vendors offer affordable art and fashion, with every unique item priced at under $50.




Tickets to Canada’s Largest Celebration of Food and Drink on Sale March 5

A gastronomic feast for the senses, the 13th annual EAT! Vancouver Food + Cooking Festival, taking place April 26 to May 3, 2015, announces its star-studded lineup today, with tickets going on sale to the general public Thursday, March 5 at www.eat-vancouver.com.

The largest festival of its kind in Canada, the 2015 edition of EAT! Vancouver features an expanded eight-day program with more than 35 collaborative workshops, dinners and events taking place throughout Vancouver before culminating in a three-day show at BC Place Stadium May 1 to 3. Vancouver’s top chefs welcome their contemporaries from across Canada, bringing them together with artisans, farmers, winemakers, craft brewers, distillers and media from British Columbia and beyond as the city’s vibrant culinary culture is showcased like never before.



Dinner Series
Location: Throughout Vancouver | Date: Tuesday, April 28 to Sunday, May 3 | Price: $135 to $225 | DETAILS
Attracting leading guest chefs from across Canada, this unique culinary collaboration between local and visiting chefs provides food and wine aficionados with one-of-a-kind dining experiences in many of Vancouver’s top restaurants:

  • Hidekazu Tojo of Tojo’s Restaurant welcomes Susur Lee, restaurateur/chef and former Iron Chef America competitor, Toronto, ON;
  • Jackie Kai Ellis of Beaucoup Bakery & Café welcomes Toronto’s Anna Olson, host of Food Network Canada’s Bake With Anna Olson, at The Dirty Apron;
  • Pino Posteraro of Cioppino’s Mediterranean Grill & Enoteca welcomes Mark McEwan restaurateur/chef and Food Network Canada notableToronto, ON;
  • J-C Poirier of Ask for Luigi welcomes Jérémie Bastien of Restaurant Leméac, Montreal, QC;
  • Wesley Young of Wildebeest welcomes Jesse Grasso of The Black Hoof, Toronto, ON;
  • Joel Watanabe of Bao Bei Chinese Brasserie welcomes Michael Caballo and Tobey Nemeth of Edulis Restaurant, Toronto, ON;
  • Andrea Carlson of Burdock & Co. welcomes Connie DeSousa and Jessica Pelland of CHARCUT Roast House, Calgary, AB;
  • Trevor Bird of Fable Kitchen welcomes Carl Heinrich of Richmond Station, Toronto, ON;
  • Lucais Syme of La Pentola welcomes Nick Nutting of Wolf in the Fog, Tofino, BC;
  • Angus An of Maenam welcomes Nick Liu of DaiLo, Toronto, ON;
  • Chris Whittaker of Forage welcomes Andrew Winfield of River Café, Calgary, AB.


Hands-on Workshops
Location: Throughout Vancouver | Date: Sunday, April 26 to Friday, May 1 | Price: $45 to $200 | DETAILS
Thirteen exclusive and interactive workshops take place throughout the week that allow attendees rare, behind-the-scenes access to some of the city’s hottest restaurants, markets and production facilities:

  • Baking at Home with Jackie Kai Ellis of Beaucoup Bakery & Café;
  • Explore the World of Coffee with Grady Buhler of JJ Bean Coffee Roasters;
  • Pizza Workshop and Gelatini Workshop with James Coleridge of Bella Gelateria;
  • Fermentation Master Class with Jonathan Chovancek of Bittered Sling Extracts and Café Medina;
  • Making Terrines at Home and For the Love of Bacon with John van der Lieck of Oyama Sausage Co.;
  • Market Shop, Cooking and Lunch Experience with Pino Posteraro of Cioppino’s Mediterranean Grill & Enoteca;
  • An Evening of Bourbon & BBQ with Darryl Lamb of Legacy Liquor Store and The Belmont Bar;
  • Cheese and Wine Workshop with Allison Spurrell of Les Amis du Fromage;
  • The Art of Butchery with Sebastian Cortez of Sebastian & Co. Fine Meats;
  • Kickoff to BC Spot Prawn Season with Robert Clark and Mike McDermid of The Fish Counter and Steve Johansen of Organic Ocean;
  • Outlandish Shellfish Kitchen Party with Ned Bell of Chefs for Oceans and YEW seafood + bar, and Tim Bedford of Vancouver Aquarium.

Hospitality Symposium
Location: Pinnacle Vancouver Harbourfront Hotel | Date: Wednesday, April 29 | Price: $45 half-day, $75 full-day | DETAILS
Moderated by award-winning food journalist Don Genova, chefs, restaurateurs and leading culinary influencers gather to discuss issues facing sustainability and ethical meats in four thought-provoking sessions:

  • Sustainable Seafood with panelists Guy Dean (Albion Fisheries), Mike McDermid (The Fish Counter), Dr. Daniel Pauly (University of British Columbia),  and Patrick Warren (Mac’s Oysters, Smokey Bay Seafood);
  • Taking Stock of the Future with panelists Ned Bell (Chefs for Oceans, YEW seafood + bar), Theodora (Teddie) Geach (Ocean Wise), Dan Hayes (The London Chef), and Dr. John Volpe (University of Victoria);
  • What’s Your Beef? with panelists Tom Henry (Metchosin Farmer, Small Farm Canada), Jason Pleym (Two Rivers Specialty Meats), and Gillian Watt (BC Meats for BC Markets, BC Association of Abattoirs);
  • Beyond the Chop with panelists Sebastian Cortez (Sebastian & Co. Fine Meats), Connie DeSousa (CHARCUT Roast House), and John van der Lieck (Oyama Sausage Co.).

Pastry Tasting and Panel Discussion
Pinnacle Vancouver Harbourfront Hotel | Date: Wednesday, April 29 | Price: $45 | DETAILS
Join Vancouver’s most notable dessert chefs, Thomas Haas (Thomas Haas Chocolates & Pâtisserie), Christophe Bonzon (Chez Christophe Chocolaterie Pâtisserie) and Adam Chandler (BETA5 Chocolates), for a tasting and discussion about the art and science of sweets. Moderated by Jackie Kai Ellis of Beaucoup Bakery & Café.


Canadian Flavours Gala
Location: Terminal City Club | Date: Thursday, April 30 | Price: $125 | DETAILS
Presented in partnership with the Naramata Bench Wineries Association, the Canadian Flavours Gala will roll out the red carpet for a well-heeled crowd of food and wine enthusiasts as top local and visiting chefs present signature dishes paired with first spring-release wines from the Naramata Bench.



Location: BC Place Stadium | Date: Friday, May 1 to Sunday, May 3 | DETAILS*
Price: $15 online, $17 on-site (Adult); $12 online/on-site, $6 on Friday, May 1 before 5 p.m. (Seniors 65+); $9 online/on-site (Youth 13-16); Free admission for children 12 and under.

The week-long culinary extravaganza culminates with the EAT! Vancouver at BC Place show May 1 to 3, featuring more than 250 exhibitors celebrating food, drink and cooking. All-new programming takes centre stage, including: VIP Chef Experiences; the “Talk & Taste” Stage; the Canadian Food Artisan Pavilion, sponsored by Edible Canada; the Craft Beer Alley, sponsored by the BC Craft Brewers Guild; an On-site Legacy Liquor Store; as well as appearances by luminary chefs such as Rob Feenie, Vikram Vij, Ned Bell, Anna Olson, Susur Lee and Mark McEwan.

*Full programming, exhibitor and event details for EAT! Vancouver at BC Place will be revealed soon.


Tickets for the more than 35 EAT! Vancouver Events taking place throughout Vancouver April 26 to May 3, as well as for the EAT! Vancouver at BC Place show May 1 to 3 go on sale to the general public March 5 at www.eat-vancouver.comAmerican Express cardholders may currently enjoy exclusive presale ticket access to many EAT! Vancouver Events at www.eat-vancouver.com until March 4 at 10 p.m. PST. All EAT! Vancouver Dinners and Workshops, as well as the Canadian Flavours Gala and Hospitality Symposium include a complimentary ticket to EAT! Vancouver at BC Place.

Visitors from near and far are encouraged to take advantage of special hotel packages offered by Pinnacle Vancouver Harbourfront Hotel (1133 West Hastings St., Vancouver, BC), to be announced soon.

About EAT! Vancouver Food + Cooking Festival

Produced by Fulcrum Events Inc. (Media Inc.) and presented by Flavours Magazine, the 2015 EAT! Vancouver Food + Cooking Festival is a world-class, eight-day festival showcasing the city’s extraordinary culinary culture at venues throughout Vancouver April 26 to May 3. Already the largest festival of its kind in Canada, the 13th annual edition of the event offers an expanded lineup and features top culinary stars, food producers and restaurants from across North America and beyond participating in a variety of hands-on workshops, collaborative chef dinners featuring celebrity chefs, Canadian Flavours Gala and Hospitality Symposium, all building to the EAT! Vancouver at BC Place show May 1 to 3. | www.eat-vancouver.com | #EATBUZZ



Canadian Flavours Gala

Make space in your schedule for the Canadian Flavours Gala at Terminal City Club on Thursday, April 30 2015.

Guests will enjoy an evening with 15 chefs from some of Canada’s best-known restaurants, sampling delicious Canadian cuisine paired with spring releases from the Naramata Bench Wineries Association.

There is an impressive roster of critically acclaimed chefs and their restaurants participating at the event.  It includes Andrew Winfield of Calgary’s River Café, Nicholas Nutting of Tofino’s Wolf in the Fog (chosen by Enroute as Canada’s number one restaurant), and Jeremie Bastien of Montreal’s Restaurant Leméac.

From Toronto, both Jesse Grasso of The Black Hoof - known for attracting movie stars to its nightly lineup – and Nick Liu of newly opened DaiLo will participate.

Two alumni from Food Network Canada’s Top Chef, Carl Heinrich (Toronto’s Richmond Station) and Connie DeSousa (Calgary’s Charcut Roast House), will also attend.  Executive Chef Ryan O’Flynn from the Westin Edmonton will recreate his winning dish from the 2015 Canadian Gold Medal Plates chef competition.

Local participants include Executive Chef Ned Bell from The Four Seasons’ YEW seafood + bar, Eric Pateman of Edible Canada and Bella Gelateria’s hand-made gelato, named the best in the world at the international gelato competition held in Florence, Italy.

The evening will include an exclusive Silent Wine Auction benefitting Vancouver Aquarium’s Ocean Wise™ sustainable seafood program, which will also receive partial proceeds from the evening.

Canadian Flavours Gala
Thursday April 30th 2015
7:00 – 9:30 PM
Tickets: $125 available at http://eat-vancouver.com/canadian-flavours-gala/
Includes a complimentary ticket to EAT! Vancouver at BC Place, May 1- 3

Terminal City Club 837 West Hastings Street, Vancouver

Participating Restaurants:

Charcut Roast House and  River Cafe (Calgary); The Westin Edmonton (Edmonton); Lemeac (Montreal); Hillside Winery Bistro, The Vanilla Pod and The Kitchen (Naramata); Wolf in the Fog (Tofino); The Black Hoof, DaiLo and Richmond Station (Toronto); Edible Canada, Vancouver Aquarium. YEW seafood + bar and Bella Gelateria (Vancouver); TIA Yukon (Whitehorse)

Participating Wineries:

Bench 1775 Winery, Black Widow Winery, D’Angelo Estate Winery, Deep Roots Winery, Elephant Island Wines, Hillside Winery, Howling Bluff Winery, Kettle Valley Winery, La Frenz Winery, Lake Breeze Vineyards, Lang Vineyards, Misconduct Wine Co., Monster Vineyards, Moraine Estate Winery, Perseus Winery, Poplar Grove Winery, Quidni Estate Winery, Red Rooster Winery, Serendipity Winery, Terravista Vineyards, Therapy Vineyards, Tightrope Winery, Upper Bench Winery, Van Westen Vineyards

Graze to Open Second Nature

second natureSaturday, April 11, 2015 from 6pm – 11pm:

Upstairs from the original Graze Restaurant, rain or shine, Graze’s shiny new food truck will be serving up summer BBQ favourites while the beach bar will be slinging refreshing cocktails in the newly created indoor park. Join some friends or make new ones on the extra long picnic tables, lean back in a deck chair out on the dock, pull up a bar stool or kick back in the deep grass of the raised meadow that meanders the entire length of the space. Every seat in the house boasts a great view of the live entertainment as well as the 35-foot double-wide projection wall that serves to bring some of the outdoors, indoors.

The theme of the Second Nature food truck menu will be entirely reinvented every 6-8 weeks, but since it’s been a while we’re kicking it off with a sizzling Summer BBQ party, including:

  • House-made bean & veggie burgers with all the fixin’s
  •  Southern style BBQ tofu or seitan, slow cooked in our bourbon pepper BBQ sauce,
  • Buffalo cauliflower, mushrooms & red pepper skewers
  • Our signature potato salad, cole slaw, collard greens & hand cut French fries
  • A surprise summer dessert

Tickets are $30 and include all the food, 2 drink tickets, live entertainment and being present for the big reveal of Vancouver’s first and only indoor park!  Purchase by phone or email:   604-620-8822   or   info@grazerestaurant.ca

Graze’s Second Nature will begin regular service Sunday, April 12 from 5pm-11pm, and thereafter Thursday-Sunday with daytime service on Saturday & Sunday. Vancouver weather is unpredictable, so if your hiking plans rain out, your beach day clouds over, there’s snow on your patio or you’re just looking to break out of the ordinary, Graze’s Second Nature indoor park is where to be. At Second Nature it never gets cold, the rain stays away and summer never ends.

Fairmont Pacific Rim Announces New Executive Chef 


Nathan Brown is back on home turf, joining Fairmont Pacific Rim as Executive Chef.  The Ontario raised culinarian has arrived on Canada’s west coast after a decade spent at top hotels and restaurants from Asia to the Middle East to the Caribbean.

Brown’s knowledge of cuisine begins at its very roots, and the concept of farm-to-table has been the essence of his culinary life.  Having grown up in the small Ontario farm town of Lucan, he discovered his culinary passion early in life.  On the family horse farm, Nathan was surrounded by an abundance of food riches.  This taught him the fundamentals of sourcing and using only the freshest seasonal ingredients and preparing them simply, yet to perfection.

A high school student exchange opportunity in Spain fueled a desire for travel.  This coupled with his love of food, set him on a global journey to top kitchens around the world. Having been classically trained in French and Italian, Nathan had the fundamentals to build a globally-influenced culinary repertoire, embracing the techniques of Middle Eastern, traditional Chinese, Malaysian and Indonesian cuisines.

Nathan arrives at Fairmont Pacific Rim from China, where he was executive chef for The Ritz-Carlton Beijing, Financial Street.  During his three year tenure, Brown led a team of internationally acclaimed chefs that was awarded #1 Hotel in China for Food Quality, designated by Gallup.

No stranger to Fairmont, Brown’s first role after graduating from Ontario’s Georgian College, was ‘cook 1′ at the former Fairmont Algonquin in St. Andrews, New Brunswick.  From there, he went on to become part of the culinary team of the Fairmont Southampton, perfecting his skills in Caribbean cuisine.  His lust for travel and learning new food cultures continued with a  move to the Middle East where he worked at The Fairmont Dubai from 2002-2007.  This is also where he met his wife, Mardy.


From Dubai, Nathan stepped away from Fairmont and joined Wynn Resort and Casino in Macau, China from 2007-2009.  It was here that he gained first-hand knowledge of traditional Cantonese cuisine.  Under the direction of his executive chef Peter Find, he was taught how to ‘play’ with ingredients and push his culinary skills to the next level – constantly experimenting and creating new dishes, perfecting his repertoire of traditional style Cantonese cuisine.

Brown then spent three years in Singapore as executive sous chef at the Fairmont Singapore and Swissotel The Stamford, where he developed his flair and in-depth knowledge of Malaysian, Indonesian and Indian cuisine. He was responsible for 18 outlets that ranged from casual to fine dining.

“Every executive chef you work under molds you in a certain way”, explains Brown. “I have had the opportunity to create new and innovative dishes, work with different cultural cuisines, push the culinary envelope, and most importantly, learn from the best – that’s what cooking is all about, and I look forward to sharing that with our young chefs at Fairmont Pacific Rim, ultimately to the delight and benefit of our guests.”

Brown brings his extensive experience in global cuisine to Fairmont Pacific Rim where he is eager to start ‘playing’ in BC’s backyard with the abundance of local, fresh and sustainable ingredients available. “I’ve always had my eye on Vancouver,” says Nathan. “I love the outdoors and the abundance of ingredients that are available here – you can’t compare them to anywhere else.”

When not in his ‘chef whites,’ Nathan can be found spending time in his own home kitchen, cooking for his family and friends. He makes a fierce Sunday brunch and enjoys teaching and cooking alongside his six-year-old daughter, Madeleine. Vancouver’s beautiful outdoors and diverse culture provides the perfect backdrop for his love of photography, sports and learning new languages – currently developing his Cantonese, Mandarin, French and Tagalog.