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.
Learn more about our Vancouver restaurant, H2 Rotisserie & Bar.
Kamal Silva, Director of Culinary & Venues
With 22 years of extensive culinary experience in some of the most renowned kitchens in the world, Chef Kamal brings a diverse blend of multicultural flavours to our urban resort. His passion for food and cooking began in his native Sri Lanka, and he went on to study culinary arts at Asia Lanka Vacation Education School where he developed his own style and flair.
Chef Kamal has had a vast culinary career working in various five stars hotels worldwide, from the Sultanate of Oman to the United Arab Emirates and here in Canada. He spent 12 years working with Fairmont Hotels & Resorts in both Sous Chef and Executive Chef positions at The Fairmont Dubai, Jasper Park Lodge, Fairmont Chateau Whistler, Fairmont Vancouver Airport and The Fairmont Empress. Most recently he was the Director of Food & Beverage at Shangri-La’s Rasa Sentosa Resort & Spa in Singapore.
Chef Kamal returns back to Canada along with his wife and two children and is very excited to getting to know the Bayshore’s team, explore Vancouver’s culinary scene and the local farmer’s markets. In his new capacity, he will oversee the 499-room resort-inspired property’s restaurants and lounges, catering for the 60,000 sq.ft. conference centre and in-room dining.
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.