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Four Seasons Hotel Vancouver and Yew Seafood + Bar Welcome New Executive Chef

July 30, 2016 Appointments No Comments Print Print Email Email

Vancouver has become a major culinary draw for passionate food lovers from across the planet.  Global culinary influences and influencers play key roles in keeping the city’s dining scene fresh and focused. Enter Executive Chef Weimar Gomez, a 16-year Four Seasons veteran, who has developed his talent in prestigious kitchens in Bogota, Miami, Paris and Shanghai.

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Born in Colombia, Chef Weimar has developed his diverse culinary skills from across the map. He began with an ambitious start at Le Cordon Bleu in Paris at age 17 and honed his skills at the Michelin three-star Guy Savoy. He then enjoyed 11 years in a range of roles spanning Chef de Partie to Executive Sous Chef at Four Seasons Hotel George V, Paris where he played a role in the success of Le Cinq, one of Paris’ most beloved three-Michelin star dining experiences.

Chef Weimar comes to Four Seasons Hotel Vancouver from his most recent post as Executive Chef atFour Seasons Hotel Pudong, Shanghai where he led a brigade of 60 cooks, overseeing on and off-site catering, in-room dining, and two restaurants – Shàng-Xí, an exclusive, high-end Chinese restaurant, and Camelia, an authentic Italian dining room. “Chef Weimar’s ability to delight diverse groups of sophisticated, multi-cultural guests with a variety of food styles, service and setups make him an ideal fit for Four Seasons Hotel Vancouver,” offers General Manager Martin Sinclair.

In Vancouver, Chef Weimar will be overseeing YEW seafood + bar and its sustainable seafood focus, and catering and events. His extensive culinary background and passion for food and top quality local ingredients have him very excited about this new role.  “My principal role is to respect and enhance every product that comes into our hands with a special focus on seafood.” Supporting YEW’s commitment to sustainable seafood is something Weimar is ready to embrace. He can’t wait to get to know local farmers, fishermen, producers and suppliers as he imparts his own flavours and flare to his new menus. Besides incredible seafood, Weimar’s personal favourites include game, such as venison and pheasant, as well as the lure of a freshly baked baguette.

An introduction to Chef Weimar would be incomplete without noting his passion and aptitude for sport. An active triathlete, Weimar cannot wait to explore Greater Vancouver’s inviting environment for outdoor recreation. To date, he has completed more than ten marathons, including Paris, London, Chicago, Boston, Berlin, New York and Shanghai as well as three half and one full Ironman competitions.

A bonus to all this activity, Weimar also notes that the more he runs, the more he can eat and plans to dive in to Vancouver’s exceptional culinary scene. Chef Weimar will begin his role at the Hotel later this month and is joined in Vancouver by his wife and two children.

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