Within the Fairmont Pacific Rim, Vancouver's award-winning Botanist restaurant continues to define excellence with a menu that is as rooted in the Pacific Northwest as the towering cedars that line its coast. This spring, Executive Chef Hector Laguna unveiled a masterful seasonal expression—an ode to nature's rebirth, executed with elegance and a deep respect for the land.

Chef Hector's culinary narrative begins with the soil. His seasonal menu draws upon the region's botanical richness, incorporating produce grown in organic backyard plots, sustainably sourced seafood from Pacific waters, and ingredients cultivated through responsible agricultural practices. At Botanist, each dish reflects the landscape it emerges from-fresh, abundant, and brimming with life.

Wine plays a leading role in this sensory dialogue. The restaurant's terroir-driven program is expertly tailored to accompany the brightness and earthiness of Chef Hector's cuisine, elevating every plate with thoughtful pairings that mirror the refinement and complexity of the dishes themselves.

Chef Laguna's journey through the kitchens of Miami, San Francisco, and Toronto has shaped a style both globally aware and distinctly local. Since his arrival in Vancouver—first as Senior Sous Chef at Hawksworth, then as Executive Chef at Botanist- his vision has led the restaurant to national and international acclaim. Recognitions include its designation as one of Canada's 50 Best Restaurants, a coveted spot on the World's 50 Best Discovery list, and the esteemed CAA/AAA Four Diamond rating.

This season's menu is executed with precision and restraint. Ingredients are honoured rather than overshadowed, revealing their textures, nuances, and vitality.