ARC, Fairmont Waterfront Centre, Vancouver

On a bright summer’s day, a falcon swoops and touches down briefly in the rooftop garden near the ARC Restaurant. Little wonder for this lush, full-fledged herb garden is sheltered and quiet even in the downtown heart of coastal Vancouver.  I love this hotel and I’ve experienced its evolution from the first beehives implanted in the gardens a decade or so ago which Executive Chef Karan Suri still harvests almost daily.

A bit of a jet-setter Chef  Suri came to Vancouver after a tour of duty that included Singapore, Dubai, Nairobi, and New Delhi, working with several Michelin Star chefs along the way. Classically trained in traditional and contemporary Indian, he is well versed in French, Chinese, Thai and Mediterranean cuisine and recently added Japanese and Italian cuisine to his repertoire. He was awarded with a gold medal in Culinary Arts from the Professional Culinary Excellence Challenge, and reached the finals in the popular television show Foodistan, a cook-off between the best Indian and Pakistani chefs.

In 2012, he joined Fairmont Hotels as Group Executive chef based out of the historic Fairmont Norfolk in Nairobi and oversaw a trio of properties that also included The Fairmont Mount Kenya Safari Club and The Fairmont Mara Safari Club. He won numerous accolades including Best Chef in Kenya (Taste Awards), and the signature restaurant at The Norfolk, Tatu was ranked in the top 101 restaurants in hotels around the world by the Daily Meal.

As the Executive Chef of the Fairmont Waterfront Centre, he has embraced the goal of Zero Waste, Ocean Wise seafood (the sustainable seafood initiative that was started by the Vancouver Aquarium), organic rooftop gardens and uses honey from the apiaries in menus and cocktails. In the true Fairmont spirit, he’s initiated a partnership with Wayward Distillery for a private label honey-based spirit.  The ARC menus are created to give diners a real taste of the region. From the miso-marinated sable fish – my personal favourite Pacific fish – and grilled jumbo prawns to Dungeness crab and Humboldt squid the seafood is extraordinary.  The tasting board celebrates local farmers and fresh sustainable food of all sorts.  Pastry Chef Karly Pomes creates seasonal desserts from galettes to ice creams (Try the burnt honey!)

Contact ARC Restaurant at the number below to reserve a Food Day Canada table.

Contactez ARC Restaurant directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.

Arc Restaurant, Fairmont Waterfront Centre
900 Canada Place Way,
Vancouver, B.C. V6C 3L5

T: 604-691-1991

Print Friendly
Share This Post On