Chef Nathan Brown is now heading up the culinary team at the Fairmont Pacific Rim in Vancouver. He arrives at the property from China, where he was executive chef for The Ritz-Carlton Beijing, Financial Street.
In high school he participated in a student exchange program to Spain. The experience sparked a desire for travel, which, coupled with his love of food, set him on a global journal to top kitchens around the world. Classically-trained in French and Italian culinary techniques, he has built a repertoire that embraces Middle Eastern, traditional Chinese, Malaysian and Indonesian cuisines.
A graduate of Ontario’s Georgian College, Brown began his formal career as “cook 1” at the former Fairmont Algonquin in St. Andrews, New Brunswick. From there he joined the culinary team of the Fairmont Southampton, where he perfected his skills in Caribbean cuisine. From 2002 to 2007, he worked at The Fairmont Dubai, where he met his wife, Mardy.
In 2007, he joined Wynn Resort and Casino in Macau, China. In the two-plus years he spent there, he gained first-hand knowledge of traditional Cantonese cuisine. He then spent three years in Singapore as executive sous chef at the Fairmont Singapore and Swissotel The Stamford, where he developed in-depth knowledge of Malaysian, Indonesian and Indian cuisine while overseeing 18 outlets that ranged from casual to fine dining.
From Singapore, he moved to Beijing. During his three-year tenure at the Ritz-Carlton, he led a team of chefs that was awarded #1 Hotel in China for Food Quality designation from Gallup.
“Every executive chef you work under molds you in a certain way,” explains Brown. “I have had the opportunity to create new and innovative dishes, work with different cultural cuisines, push the culinary envelope, and most importantly, learn from the best—that’s what cooking is all about, and I look forward to sharing that with our young chefs at Fairmont Pacific Rim, ultimately to the delight and benefit of our guests.”