Botanist Is on the Lookout for an Assistant Manager

The GOODS from Botanist

Vancouver, BC | With a bar, dining room, lush garden and champagne lounge, Botanist is a new addition to Vancouver’s vibrant culinary scene. Botanist is currently seeking a candidate to fill the role as Assistant Manager. The successful candidate will have a passion and drive for food, wine, spirits and hospitality, with previous food and beverage leadership experience. In this role you will assist in leading the Botanist team by maintaining a professional work ethic and displaying exemplary leadership skills. The candidate will promote and execute the restaurant as a destinations restaurant within Vancouver. Work perks include a global travel program, extensive benefit package, and competitive salary. If this sounds like you, please send your resume to


Botanist_hor-black1038 Canada Place | Vancouver, BC, V6C 0B9
Web: | Phone: 604-695-5500
Facebook |  Instagram | Twitter

7 days per week for breakfast, lunch and dinner service.


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  • Botanist_Lounge
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  • Botanist - Hector Laguna, Executive Chef
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  • Botanist - Grant Sceney, Creative Beverage Director
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  • Botanist - Shon Jones-Parry, General Manager
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  • Botanist - Mark Amos, Sous Chef
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  • Roasted Beet Salad
  • Charred Octopus (2)
  • Botanist - Jill Spoor, Wine Director
  • Seared Sablefish
  • Pretty Bird Cocktail
  • Hand-Cut Tagliatelle
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  • Vancouver #2
  • Deep Cove Cocktail
  • Botanist - Jayden Kresnyak, Sous Chef
  • Herb-Crusted Lamb Saddle
  • Hand-Cut Tagliatelle (2)
  • Charred Octopus


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GShon Jones-Parry (General Manager, Botanist)
Hector Laguna (Executive Chef, Botanist)
David Wolowidnyk (Head Bartender, Botanist)
Grant Sceney (Creative Beverage Director, Fairmont Pacific Rim)
Jill Spoor (Wine Director, Fairmont Pacific Rim)


Botanist Cocktail_Candy Cap Magic Cocktail

Botanist celebrates harmony with nature, in an environment that is as rich and diverse as the terroir it represents. The experience reflects a new Pacific Northwest, one that has always been here, just waiting to be discovered.

Helmed by Botanist Executive Chef Hector Laguna, the menu represents the abundant botany of British Columbia and the Pacific Northwest, where ingredients sourced from their natural landscape are coupled with contemporary techniques; designed to showcase the best version of themselves. The menu will highlight regionally inspired produce rooted from the soil of the northwest, sustainably sourced seafood from our oceans, and organic agricultural methods from backyard farmers and suppliers.

Located in the heart of Coal Harbour inside Fairmont Pacific Rim, the inviting space offers four distinct areas with their own robust personalities; a bar, garden, dining room and champagne lounge – all inspired by the principals of botany.

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