Yaletown’s New Fayuca Gets Set To Host Upcoming Collaborative ‘Gather’ Dinners


The GOODS from Fayuca

Vancouver, BC | Arrival Agency is pleased to announce Gather, a series of collaborative dinners happening at Fayuca (1009 Hamilton Street). These dinners feature acclaimed local and international chefs, and are a part of YVR Food Fest, which takes place from June 27 to July 3.

Gather is a series of communal dinners that boast some of the city’s top culinary talent cooking alongside visiting culinary stars. These unforgettable meals feature pairings from the province’s top wineries. The dress code may be casual, but the meals will be sumptuous four-star delights. Attendees can come with a group or come alone and leave with new friends. There are three Gather dinners taking place during YVR Food Fest, and there are only 60 tickets available for each one.

“We’re bringing together some of Vancouver’s finest food and beverage minds and letting them get creative with international talent. There is no specific theme or end game, the whole spirit is to gather a group of likeminded individuals with the only purpose of cooking together, connecting, exchanging ideas, and having fun,” says Arrival Agency’s Ernesto Gomez.

Tijuana meets Tel Aviv on Tuesday, June 27 is a six-course meal featuring chefs Asaf Doktor from Tel Aviv, Martin Vargas from Tijuana, and Ernesto Gomez from Vancouver. Visiting chef Asaf Doktor is a pioneer in Israeli farm-to-table cuisine (his acclaimed restaurant Dok recently received a glowing write-up in the New York Times). Martin Vargas and Ernesto Gomez can both regularly be found in the kitchen at Northern Pacific Mexican restaurant Fayuca, the latter also being a partner at beloved local Lebanese chain, Nuba.

From Baja to Chiang Mai on Wednesday, June 28 is a four course meal and features chefs Angus An from Vancouver and Jair Tellez from Mexico City. Angus An is the celebrated local chef behind Maenam and Fat Mao Noodles. Jair Tellez has emerged as one of Mexico’s most important and progressive chefs. His restaurants Laja, MeroToro, and Amaya have been featured in the New York Times and listed among the World’s 50 Best Restaurants. He is also a partner at host restaurant Fayuca.

Six Chef Summit on Friday, June 30 is a six course meal and features chefs Andrea Carlson from Burdock & Co and Zach Somjen and Dave Gunawan from Farmer’s Apprentice, as well as Asaf Doktor, Angus An, Jair Tellez, Martin Vargas. For this meal, chefs names were drawn out of hat to decide what part of this six course meal they’ll be preparing.

All of these once in a lifetime meals will feature wine pairings from the provinces top wineries. They will be selected by Brian Sohn of Racine Wine Imports and Matt Sherlock of Sedimentary Wines, Nichol Vineyards, and Lock & Worth.

“These dinners are not to be missed. As YVR Food Fest grows we’ll be bringing more and more international talent into town every year and having these borderless, free-flowing exchanges of food and ideas. The goal is to include different communities, generate dialogue and push boundaries around food culture.”

Gather at YVR Food Fest

Tijuana Meets Tel Aviv
Tuesday, June 27
Seatings at 6:30, 7:00, and 7:30pm
Featuring chefs Asaf Doktor, Martin Vargas, and Ernesto Gomez
Location: Fayuca 1009 Hamilton Street.
Tickets are $135 and include food and gratuity.
Tickets available at www.yvrfoodfest.com

From Baja to Chiang Mai
Wednesday, June 28
Seatings at 6:30, 7:00, and 7:30pm
Featuring chefs Angus An and Jair Tellez
Location: Fayuca 1009 Hamilton Street.
Tickets are $76 and include food and gratuity.
Tickets available at www.yvrfoodfest.com

Six Chef Summit
Friday, June 30
Seatings at 6:30, 7:00, and 7:30pm
Featuring chefs Zach Somjen + Dave Gunawan (first course), Jair Tellez (second course), Andrea Carlson (third course), Angus An (fourth course), Asaf Doktor (fifth course), and Martin Vargas (dessert).
Location: Fayuca 1009 Hamilton Street.
Tickets are $135 and include food and gratuity.
Tickets available at www.yvrfoodfest.com


1009 Hamilton Street | Vancouver, BC
Telephone: 604.689.8523 | Email: eat@theacornrestaurant.ca
Web: www.fayuca.ca | Twitter | Facebook | Instagram
Hours: Wednesday – 11:30am until 10:00pm
Thursday – 11:30am until 11:00pm
Friday – 11:30am until 11:00pm
Saturday – 11:30am until 11:00pm
Sunday – 12:00pm until 10:00pm
**Fayuca will eventually be open 7 days a week

Lunch until 3:00pm
Happy hour menu from 3:00pm until 5:00pm
Dinner from 5:00pm until closing


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Partner/Owner – Ernesto Gomez
Partner/Owner – Jair Tellez
Partner/Owner – Darragh McFeely
Managers – Chris Hesje, Francisco Lopez



Fayuca is a term used in Northern Mexico to describe petty contraband goods smuggled over the border like clothes, liquor, and food. In the context of Yaletown’s newest restaurant, Fayuca is inspired by the free flow of flavours and ideas across borders, up and down the Pacific Coastline. Located in the former Hamilton Street Grill (1009 Hamilton, at Nelson), this beautifully designed restaurant seats 100+, including patio.

Fayuca only sources products from the best farms, fisheries, and suppliers. Farmed products are organic or chemical free, whenever possible. Seafood products are sustainable and wild caught. The menu has something for everyone as there are numerous vegan options.

“Fayuca’s food is inspired by flavours and memories of the Pacific Northwest region of Mexico, but expressed with ingredients found in the Pacific Northwest and beyond. Our menu is quality and sustainability focused. They’re always be new additions to the menu not only seasonally, but every time you visit,”.


Possibly the most interesting restaurant to land in Yaletown in the last decade.” – Andrew Morrison, Scout Magazine

“It’s not Mexican food. But I felt it was Mexican enough to tweet out, ‘Best Mexican food in town.’” – Mia Stainsby, Vancouver Sun

“With it’s focus on Mexican flavours and the Northern Pacific, Co-owners Chef Ernesto Gomez and Mexican-based chef Jair Tellez have a created a wonderous eatery that celebrates life and deliciousness. From the ambience of the tiki décor to the vibe and synergy of the staff to the food and drinks it all works in rhythm.” Richard Wolak, Vancouver Foodster

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