{"id":58126,"date":"2026-07-29T11:05:34","date_gmt":"2026-07-29T18:05:34","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=58126"},"modified":"2026-09-29T12:49:23","modified_gmt":"2026-09-29T19:49:23","slug":"amanda-healey-executive-chef-botanist-vancouver","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/amanda-healey-executive-chef-botanist-vancouver\/","title":{"rendered":"Amanda Healey Returns to Vancouver as Botanist\u2019s New Executive Chef"},"content":{"rendered":"

The internationally experienced chef takes over the kitchen at Fairmont Pacific Rim\u2019s acclaimed Coal Harbour restaurant, launching her first dinner and summer tasting menus.<\/strong><\/p>\n

Botanist has welcomed Amanda Healey as its new executive chef, marking a new chapter for the award-winning restaurant inside Fairmont Pacific Rim.<\/a><\/p>\n

Healey returns to Vancouver with more than 20 years of international culinary experience and a r\u00e9sum\u00e9 that includes some of the most respected kitchens in Canada and Australia. Her approach centres on seasonality, sustainability and using regional ingredients to tell a story through food.<\/p>\n

\u201cAs we look to the future of Botanist, we also want to recognize the incredible foundation chef Hector Laguna helped build over the past nine years since opening the restaurant,\u201d says Jason Cisneros, executive manager, operations at Fairmont Pacific Rim.<\/p>\n

\u201cAmanda brings a fresh perspective to Botanist with her impressive global experience. We know she\u2019ll honour these roots, and we look forward to seeing what she creates this summer.\u201d<\/p><\/blockquote>\n

\"\"
Amanda Healey, executive chef of Botanist at Fairmont Pacific Rim in Vancouver.<\/figcaption><\/figure>\n

From Vancouver to Australia and Back<\/h2>\n

Healey most recently worked as sous chef at Oncore by Clare Smyth in Sydney, where she cooked alongside Smyth and executive chef Alan Stuart. During Healey\u2019s tenure, the restaurant earned and maintained a three Chef Hat rating, Australia\u2019s highest culinary distinction.<\/p>\n

Before joining Oncore, she spent more than a year at Sydney restaurant Quay under chef Peter Gilmore, further developing her approach to contemporary fine dining and ingredient-focused cooking.<\/p>\n

Healey also served as executive chef at Mount Mulligan Lodge, a luxury Queensland resort named one of the 50 Greatest Luxury Hotels on Earth by Robb Report in 2025.<\/p>\n

Her new position at Botanist also represents a return to a familiar culinary community. Healey previously worked in several prominent Vancouver kitchens, including Hawksworth Restaurant and Royal Dinette, where she served as head chef.<\/p>\n

I have followed Healey\u2019s career since her time at Royal Dinette, where she also cooked a memorable Les Dames d\u2019Escoffier BC<\/a> dinner. Her food was thoughtful, beautifully executed and firmly rooted in local ingredients, so it is especially exciting to see her back in Vancouver and leading the kitchen at Botanist.<\/p>\n

\u201cVancouver is one of the most memorable places I\u2019ve cooked because British Columbia offers such exceptional access to seasonal ingredients and fresh seafood,\u201d says Healey.<\/p>\n

\u201cReturning to lead a restaurant like Botanist, which so deeply respects the West Coast, is an opportunity to reconnect with the region and create menus that reflect both my experience and the ingredients found here.\u201d<\/p><\/blockquote>\n

\"Alberta
Alberta lamb loin with ricotta gnudi, hakurei turnip and lamb pancetta from Amanda Healey\u2019s new menu at Botanist | Jamie-Lee Fuoco<\/figcaption><\/figure>\n

A New Dinner Menu at Botanist<\/h2>\n

Healey\u2019s first menu is now available during dinner service, with both \u00e0 la carte dishes and a summer tasting menu.<\/p>\n

The menu highlights British Columbia growers, fishers, bakers and suppliers, including Beaucoup Bakery, Hannah Brook Farm, Glorious Organics, Solstedt Organics, North Arm Farm, Rangeland Meats and eatFish.ca.<\/p>\n

One of the new dishes pairs Alberta lamb loin with ricotta gnudi, Glorious Organics hakurei turnip and lamb pancetta.<\/p>\n

\"\"
Lobster and caviar from Executive Chef Amanda Healey\u2019s new dinner menu at Botanist | Jamie-Lee Fuoco<\/figcaption><\/figure>\n

Healey will continue Botanist\u2019s established focus on Pacific Northwest ingredients while bringing her own international experience and perspective to the restaurant\u2019s culinary program.<\/p>\n

\"Interior
Interior of Botanist restaurant at Fairmont Pacific Rim in Vancouver\u2019s Coal Harbour.<\/figcaption><\/figure>\n

About Botanist<\/h2>\n

Located in Coal Harbour inside Fairmont Pacific Rim, Botanist is inspired by the biodiversity and natural landscape of British Columbia and the Pacific Northwest.<\/p>\n

The restaurant has been recognized by Canada\u2019s 100 Best and the World\u2019s 50 Best Discovery list. It is also home to Botanist Bar, which has received the MICHELIN Guide\u2019s Exceptional Cocktails Award and has appeared on the North America\u2019s 50 Best Bars list.<\/p>\n

Botanist<\/strong>
\n1038 Canada Place, Vancouver, BC
\nInstagram: @botanistdining<\/a>
\nWebsite: botanistrestaurant.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The internationally experienced chef takes over the kitchen at Fairmont Pacific Rim\u2019s acclaimed Coal Harbour restaurant, launching her first dinner and summer tasting menus. Botanist has welcomed Amanda Healey as its new executive chef, marking a new chapter for the award-winning restaurant inside Fairmont Pacific Rim. Healey returns to Vancouver with more than 20 years<\/p>\n","protected":false},"author":2,"featured_media":58132,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409],"tags":[34498,8586,34500,961,34501,34465,34499,241],"class_list":["post-58126","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","tag-amanda-healey","tag-botanist","tag-coal-harbour","tag-fairmont-pacific-rim","tag-fine-dining","tag-pacific-northwest-cuisine","tag-vancouver-chefs","tag-vancouver-restaurants"],"acf":[],"yoast_head":"\nAmanda Healey Named Executive Chef at Botanist Vancouver - 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Botanist Bar at Fairmont Pacific Rim has been named Lucas Bols \u2018BOLS AROUND THE WORLD\u2019, World\u2019s Best Bar\u2026","rel":"","context":"In "Eat & Drink"","block_context":{"text":"Eat & Drink","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/food-drink\/"},"img":{"alt_text":"botanist","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/botanist.jpg?fit=1024%2C682&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/botanist.jpg?fit=1024%2C682&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/botanist.jpg?fit=1024%2C682&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/botanist.jpg?fit=1024%2C682&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/pw8VM-f7w","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/amanda-healey-botanist-executive-chef-vancouver2.jpg-scaled.jpeg?fit=1829%2C2560&ssl=1","_links":{"self":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts\/58126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/comments?post=58126"}],"version-history":[{"count":3,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts\/58126\/revisions"}],"predecessor-version":[{"id":58137,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts\/58126\/revisions\/58137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/media\/58132"}],"wp:attachment":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/media?parent=58126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/categories?post=58126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/tags?post=58126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}