[email protected], Fairmont Vancouver Airport, Vancouver
The Fairmont Vancouver Airport is a luxury hotel in the middle of one of the busiest, most modern airports in North America. Recently voted the #1 Airport Hotel in North America for the fifth year in a row at the Skytrax World Airport Awards, this AAA / CAA 4-diamond Vancouver airport luxury hotel features breathtaking floor-to-ceiling views, diverse dining choices and an indoor pool, health club and spa.
The award-winning signature restaurant, [email protected], with its floor to ceiling runway views, is located in the lobby level of Fairmont Vancouver Airport, situated directly above US departures and is open for breakfast, lunch and dinner seven days a week. This is no ordinary airport either. The Canada Line brings travellers and diners from all points in the downtown core…so hopping out to the airport for a meal is easy and safe.
Bangalore, India- born Executive Chef Nandakishore Rangan began his Fairmont journey in Chicago but moved west to the Vancouver’s Pacific Rim as Executive Sous Chef before taking on the responsibilities for the Fairmont Vancouver Airport, a hotel that is setting the standard globally for hospitality. It’s safe to say that, landing in the Pacific northwest with its huge shopping basket of ingredients, he is just having fun!
From a culinary perspective what is astonishing in such a busy venue is his/their very real commitment and drive to participate in the regional food community. He shops locally, then regionally, then nationally.
“Simple, honest, and sustainable is the philosophy behind the culinary team at Fairmont Vancouver Airport. Executive Chef Nandakishore Rangan and his team believe that fresh, whole ingredients are enough to cultivate a complete food experience that heightens all five senses. As leaders in the culinary scene, we are proud to work with community partners such as Ocean Wise, Rehoboth Farms, Sing Lobster and Gastown Greens to provide fresh, quality ingredients.”
“We partner with the Ocean Wise Seafood program to assure that the seafood we use is sourced sustainably. By utilizing fishing techniques for abundant and resilient species, endangered ocean animals and marine habitats are protected. Rehoboth Farms, a farm in Yarrow BC, just 100 km from the hotel, provides organic, free-range eggs as part of our breakfast offerings. Via our supplier, Sing Lobster, we are the first to receive fresh daily deliveries of world-renowned lobster from Nova Scotia. Canada’s east coast sources the best catch from quality fishing grounds. Experience the taste of Nova Scotia with new lobster features at Jetside and [email protected] The mixed greens that we use are from Gastown Greens, a locally-owned farm by Rowena Schuster. Rowena grows organic microgreens in either biodegradable hemp mat or soil, allowing seeds to thrive into the best quality vegetables.”
Contact [email protected] at the number below to reserve a Food Day Canada table.
Contactez [email protected] directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation
3111 Grant McConachie Way,
Richmond, B.C. V7B 0A6