The Ontario native has spent much of his career abroad at high-profile hotel restaurants around the globe, including stints in the kitchens at the Fairmont Dubai, the Wynn Resort and Casino in Macau (China), the Fairmont Singapore, and the Fairmont Southampton (Bermuda).
“My food is about where I am,” says Brown, during a luncheon showcasing Oru’s revitalized spring menu. Brown says the Fairmont Pacific Rim wants to not just talk the talk when it comes to fresh, local fare, but walk the walk, and his menu of beautiful spring produce and local seafood certainly makes good on his promise.
Brown, who says he’s got “farmer in his blood,” thanks to a childhood spent on a horse farm, is hoping Oru will continue to enjoy it’s success as a standalone restaurant, but also serve the Fairmont Pacific Rim’s international guests.
In his role as Executive Chef, Brown is overseeing the Fairmont Pacific Rim’s whole food operations, including Oru, giovane café + eatery, the RawBar, and the hotel’s banquet kitchen.
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