One of Vancouver’s best-known hotel restaurants has a new chef at the helm. Botanist, located inside Fairmont Pacific Rim, has named Amanda Healey as its new executive chef.
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Healey brings more than 20 years of international culinary experience to the role, including time spent in highly regarded kitchens across Australia and Vancouver. Her arrival begins a new chapter for Botanist following the departure of longtime executive chef Hector Laguna, who helped lead the restaurant throughout its first nine years.
A Homecoming for Healey
Healey most recently worked as sous chef at Oncore by Clare Smyth in Sydney, where she cooked alongside Smyth and executive chef Alan Stuart. During its five-year tenure, the restaurant earned and maintained a three Chef Hat rating, Australia’s highest culinary distinction.
Before joining Oncore, Healey spent more than a year at Quay under acclaimed Australian chef Peter Gilmore. She also served as executive chef at Mount Mulligan Lodge, a luxury Queensland resort named one of the 50 Greatest Luxury Hotels on Earth by Robb Report in 2025.
However, this is not Healey’s first time cooking in Vancouver. Earlier in her career, she worked at Hawksworth Restaurant and later served as head chef at the farm-to-table restaurant Royal Dinette.
That makes her new role at Botanist something of a homecoming. Healey said British Columbia’s access to seasonal produce and fresh seafood helped make Vancouver one of the most memorable places she has cooked.
“Returning to lead a restaurant like Botanist is an opportunity to reconnect with the region,” said Healey.
A New Summer Menu has Arrived
At Botanist, Healey will continue the restaurant’s focus on contemporary West Coast cuisine while bringing her own perspective to its menus. Local sourcing, seasonal ingredients and the stories behind B.C.’s farmers, fishers and producers will remain central to the culinary program.
Her first dinner menu is now available, with both à la carte dishes and a dedicated summer tasting menu. One of the featured plates pairs Alberta lamb loin with ricotta gnudi, Hakurei turnip from Glorious Organics and lamb pancetta.
The new menu also highlights ingredients from local and regional suppliers, including Beaucoup Bakery, Hannah Brook Farm, Solstedt Organic, North Arm Farm, Rangeland Meats and eatFish.ca.
Botanist has earned a place on both the Canada’s 100 Best Restaurants list and the World’s 50 Best Discovery list. Its adjacent Botanist Bar has also received Michelin’s Exceptional Cocktails Award and was ranked No. 37 on the list of North America’s 50 Best Bars.
Healey’s first menu is available now during dinner service at Botanist, located at 1038 Canada Place in downtown Vancouver. Reservations and complete menu details are available through the Botanist website.
