Relax with a cocktail, enjoy a delicious lunch or dinner, and take advantage of the refreshing atmosphere at The Westin Bayshore's Vancouver restaurants. Our expert chefs have created comprehensive and appetizing menus that are sure to satisfy any palate.
Joe Campo, Executive Chef
Chef Campo started his career in Victoria B.C. when he was 18 years old as a dishwasher at a small, boutique hotel. His next stop was the Ocean Pointe Resort where he worked for 5 years completing an apprenticeship under Executive Chef Craig Stoneman, all the while attending Camosun College.
In 1998 he started working at the Fairmont Hotel Vancouver as a Chef de Partie in the 900 west dining room and was soon promoted to restaurant Sous Chef. After several years, he transferred to the Fairmont Miramar in Santa Monica, California, which was an eye opening experience. The availability of product and the amazing quality of that product was second to none. Being immersed in the true food culture of California was an excellent experience and exactly what he needed to solidify his passion for culinary arts.
After working in California for 2 years, he headed home and started his career at the Westin Bayshore Hotel in Vancouver as Executive Sous Chef. The Executive Chef soon left and he jumped at the chance to fill the role. Joe has been Executive Chef since 2009. His vision is to create a strong team and change the style of the food to a more modern, fresh and approachable style.
The culinary team at the hotel is 35 strong with many talented people. Together they have competed in the Gold Metal Plate Awards and served dignitaries from all over the world.
Steve Rutherford, Executive Sous Chef
Born and raised right here in Vancouver, B.C., Steve Rutherford knew from a young age that his career would be in a kitchen. Every weekend Steve would be helping his father prepare family dinners or feasts for special family occasions. Steve started his culinary career at a local fish and chip shop in Steveston, B.C. at the age of 17. From there he went on to complete the culinary arts program at VCC before working for Christine’s Restaurant atop Blackcomb Mountain for one season. It wasn’t long before he came back home to work a short stint with Radisson Hotels before being accepted to work at the Fairmont Vancouver Airport Hotel and be a part of the opening team.
Completing his culinary apprenticeship with Fairmont, Steve moved on to work at The Delta Vancouver Suites for a year. A 10-month sabbatical and an opportunity to travel around the world followed, giving Steve the opportunity to taste and experience cultures across Europe, Asia and the South Pacific. Upon returning to Vancouver, Steve found himself running his own – yet small – kitchen at the False Creek Yacht Club.
Steve joined the team at the Westin Bayshore Vancouver in June of 2007 as the restaurant Sous Chef. Six years has given him many opportunities to evolve and grow in both a restaurant and banquet kitchen setting. A recent promotion to Executive Sous Chef came in the spring of 2012.
Mike Reid, Sous Chef
Mike has always had an artistic flair and this has been shown in all his culinary pursuits. He hails from the Toronto area and began his working career in Vancouver. He worked in graphic design and in advertising before he found his true passion in culinary arts.
A graduate of the renowned Pacific Culinary Institute in Vancouver, he started his career as a Sous Chef at the former Quay Restaurant & Lounge in Yaletown before moving on to a Vancouver mainstay - The Smoking Dog Bistro as Executive Chef.
He then decided to expand his culinary experiences by joining the Fairmont Hotel Vancouver as Chef de Partie. He was a leader in Griffin’s Restaurant and in banquets. Mike was a Member of the “Service Plus” committee and Winner of the "Team Player of the Year" award.
After 6 years, he moved to the Fairmont Vancouver Airport, where he was promoted to Sous Chef and was instrumental in increasing their J.D. Power food and beverage scores to one of the top properties in North America.
Mike joined the team at the Westin Bayshore Vancouver in October 2014 as the Restaurant Sous Chef and now serves as the Banquet Sous Chef. He continually experiments and incorporates a broad spectrum of contemporary and classical elements, as well as cooking techniques, into the menu selection.
David Ferguson, Sous Chef
Born and raised in the Greater Vancouver Area, David has worked in small restaurants from the age of 15 but cooking wasn’t his first choice for a career. After a year in post-secondary Business and Economics courses, he left school and spent most of the next few years driving around B.C. and the Western States and rock climbing.
After that fun was over, he enrolled in the Culinary Arts program at Vancouver Community College. Nearing the end of the one-year program, an instructor recommended him to the Renaissance Hotel where he completed his 3-year apprenticeship. Over the following years he rose through the ranks to banquet Chef de Partie, Sous Chef and then Restaurant Chef under the guidance of Executive Chef Kevin Greehy.
In his time at the Renaissance, he had medaled in regional and provincial cooking competitions, including the Grand Salon Culinaire and the B.C. Hot Comp. He is also a two-time winner of the Marriott global recipe competition.
When the opportunity to join the dynamic culinary team at the Westin Bayshore presented itself, David jumped at it. In October 2015, David was excited to join the Bayshore culinary team as Restaurant Sous Chef.