Meet Our Chefs
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 pallet.
Executive Chef Joe Campo
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 2 years in California 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.
Executive Sous Chef Steve Rutherford
Born and raised right here in Vancouver BC, 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, BC 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.
A graduate of the Montreal Culinary Institute, Ian brings hands-on training from around Canada, Latin America, and Asia. He’s worked at the prestigious Ritz Carlton in Montreal, to Perspectives at the multi-award winning Brookstreet Resort with star chef Michael Blackie. His Montreal-based sommelier education also led him to vineyards in France, where he learned about local viticultural practices and wine tasting.
Prior to working at the Bayshore, Ian took on the exciting challenge as a Head Chef in Shanghai where his restaurant won best new restaurant in 2009.
Ian has been with The Westin Bayshore since 2010. As Sous Chef, he primarily focuses on the Banquet Department, where high quality and quantity go hand in hand with local produce. Ian is passionate about locally sourced and sustainable food, and was a key player in implementing the Vancouver Aquarium OceanWise program into our culinary offerings.
Rajiv is a culinary graduate from the Oberoi School of Management, having completed his Hotel Management Diploma in India. Trained in the tradition of the French Classical style, he has been influenced by his culinary encounters in his travels across the globe. His exposure to different local ingredients and food preparations resulted in him focusing on experimenting with fusing ethnic cuisine with contemporary and classical French cooking.
Rajiv caught the travel bug and moved to the Middle East. He initially worked as the Sous Chef at the Metropolitan Beach Resort Hotel in Dubai and then traveled to Muscat, Oman. From there he relocated to Ireland where he partnered in launching an upscale restaurant in Dublin serving contemporary Indian fusion cuisine. After arriving in Vancouver in 2000, Rajiv has worked in both the Restaurant and Banqueting operations at The Westin Bayshore, where high quality and quantity go hand in hand with local produce. His prior high volume banqueting experience made him an invaluable source for innovations and organization during high profile events such as Molson Indy, and the Vancouver 2010 Winter Olympics.
Since 2012, Rajiv has acted as the Sous Chef responsible for culinary operations of Seawall Bar & Grill at The Westin Bayshore. He continually experiments and incorporates a broad spectrum of ethnic, contemporary, and classical elements, as well as cooking techniques into the menu selection.