The five-year-old Fairmont Pacific Rim hotel in Vancouver has thriving arts and food and beverage programs. The hotel’s growing collection of artworks is the focus of a newly released self-guided art podcast tour. In the kitchens, newly appointed executive chef Nathan Brown is showcasing local Vancouver ingredients with a focus on sustainable ingredients and cooking from scratch. PAXnewsWest.com sat down at the hotel’s ORU restaurant with Kaylyn Storey, public relations manager, to learn more about the latest developments in the hotel’s efforts to highlight the visual and culinary arts.
The hotel’s impressive collection extends to the exterior of the building with a magnified forest screen facade by hotel architect and photographer James Cheng and a million-dollar installation by UK artist Liam Gillick on floors five through 22. The newest addition to the outdoor collection, unveiled in March, is “16,” by Omer Arbel for Bocci. The work is Bocci’s largest public artwork in Canada.
“These works are part of the emerging public art program in Vancouver,” Storey said.
Vancouver artists feature prominently in the collection housed inside the hotel. Neil Campbell’s sculpture “McQueen” was created specifically for the hotel’s Lobby Lounge, and art by Fred Herzog, Claire Simpkins, Ada Hannah and Ian Wallace hangs in public spaces in the hotel’s first and second floors. ORU restaurant, on the second floor, features Vancouver origami master Joseph Wu’s 180-foot-long “Origami Light Sculpture,” which extends over the lobby and is visible from the street.
Storey told PAXnewsWest.com about the hotel’s new art podcast our, launched just a couple of weeks ago.
“It’s a 35-minute tour downloadable to Apple and Android devices and an accompanying brochure that leads guests through all the public art pieces in the hotel.”
Those wanting a deeper connection to the Vancouver art scene can book the hotel’s Haute Art F-scape package (from $949/night for two people), which includes a behind-the-scenes tour of the Vancouver Art Gallery before it opens to the public, and a picnic lunch to enjoy while exploring public art installations throughout the city on a pair of the hotel’s complimentary BMW bikes.
“The Art Gallery tour is an exclusive experience,” Storey said. “And expanding the package to the public art scene in the city gives guests a local perspective.”
Nathan Brown became the hotel’s executive chef in March. He was most recently executive chef at the Ritz-Carlton Beijing after working for Fairmont in Asia and the Middle East.
“He brings a global influence to the menus,” Storey said. “At the same time, he’s excited about all of the culinary opportunities presented by the local ingredients.”
The hotel’s three restaurants, RawBar in the Lobby Lounge, giovane café + eatery and ORU, all have scratch kitchens and participate in the Vancouver Aquarium’s Ocean Wise program to highlight sustainable seafood.
“We house-cure the sablefish for RawBar, and make our own charcuterie, bacon and sausage,” Storey said. “RawBar is Vancouver’s first, and for now only, 100 per cent Ocean Wise sushi destination.”
ORU changes its dishes to highlight seasonal ingredients, with new items launched yesterday showcasing foraged mushrooms and fresh and pickled vegetables.
The hotel’s Lobby Lounge is a favourite for locals as well as hotel guests, named the best hotel lounge in Vancouver by readers of local paper the Georgia Straight.
Learn more at http://www.fairmont.com/pacific-rim-vancouver.