Finally, the Cocktail
menus don’t disappoint with a brand new line up of dishes and drinks that make every afternoon and evening feel welcoming and delicious. Try the Jerk Wings, Lobster Tacos
with Chef Edgar’s special salsa verde, Dungeness Crab + Artichoke Dip
teamed up with refreshing and inventive cocktails like Beets by YEW
, Super Seoul Fizz
and Hollywood North
. And yes, YEW’s Aperitivo Hour
is still going strong with eight $12 sippers perfect for afternoons.
Meet the Chefs:
Edgar Kano – Executive Chef – Four Seasons Hotel Vancouver + YEW seafood + bar
Chef Edgar joins the Hotel from Four Seasons Bora Bora where he oversaw all culinary operations as Executive Chef for the past two years. He loves all things edible, particularly seafood, and names fishing as a personal passion second only to cooking. He has already started exploring Greater Vancouver’s markets, docks and fishing boats – which make him a great fit for YEW’s sustainable seafood focus.
Chef Edgar is most looking forward to exploring the richness of seafood and produce in British Columbia while adding a little kick of Latin inspiration here and there. Guests can look forward to some delicious salsas and sauces thanks to Edgar’s vast knowledge of chilies and spices.
Edgar’s Four Seasons career has spanned more than two decades and he’s ascended the culinary ranks through roles at Four Seasons Newport Beach, Four Seasons Hotel Mexico City, Four Seasons Hotel Singapore, Four Seasons Hotel Berlin, Four Seasons Resort Punta Mita, Four Seasons Resort and Club Dallas at Las Colinas, back to Four Seasons Hotel Mexico City and most recently with Four Seasons Resort Bora Bora.
Suraj Karmakar – Executive Pastry Chef – Four Seasons Hotel Vancouver
+YEW seafood + bar
Chef Suraj has travelled the world improving moods and moments with his delicious desserts and innovative breads. Joining us most recently from Four Seasons Hotel at Pudong Shanghai, Karmakar comes prepared to satisfy the sweet teeth of Vancouverites – another bustling, cosmopolitan city by the sea.
Karmakar has been with the luxury global brand for more than a decade, enjoying his pastry focus in the Maldives, Singapore and Bali with additional opportunities in the Seychelles, Seoul, Tianjin and Hangzhou at Westlake. He brings further experience from India’s Oberoi Hotels & Resorts where he earned a Hotel Management and Catering diploma from India’s Institute of Hotel Management, followed by a post-graduate Kitchen Management certificate at Oberoi and additional training from the L’Ecole Valrohna in Tokyo.
His food philosophy is definitely ingredient-based – dishes need to look inviting and elegant but guests should have a full experience of purity of flavour. He also loves adding in surprises and wants to keep his desserts simple to eat. Karmakar also believes that a day without a sweet note is simply incomplete.