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Executive Chef

  • Executive-Chef-Colin-Burslem
  • Executive-Chef-Colin-Burslem

Executive Chef Colin Burslem

A Vancouver local with extensive Pacific Northwest culinary experience, Colin Burslem is naturally at home at Fairmont Vancouver Airport, North America’s top airport hotel and international gateway. As executive chef, Burslem will oversees menu development and operations for Globe@YVR, Jetside Lounge, In-Room Dining and Banquet operations in the hotel. His previous position was with Fairmont Hotel Vancouver where he held the position of Executive Sous Chef since 2013.

Ask Burslem about his food philosophy and he will tell you ‘simple is best’ and to ‘learn to use what’s around you’. You could say that his interest in cooking started from a love of scones. He was taught his way around the kitchen from his mother who baked scones with him regularly as a child. ‘Growing up, Saturday breakfasts were always about the family cooking together’, Burslem proudly shares.

Burslem’s career choice was sparked by a part time job he held at The Four Seasons Hotel in Vancouver which prompted him to enroll at the Vancouver Community College Culinary Program. Following his graduation in 2005, he worked his way up the culinary ladder in a variety of progressive culinary positions in Vancouver at the Four Seasons Hotel, the Marriott Pinnacle, Fairmont Waterfront, and in Seattle, WA at the Fairmont Olympic Hotel.

He spent three years in Seattle making a name for himself as Chef of the award-winning AAA Four Diamond Georgian Restaurant at Fairmont Olympic Hotel, and also garnered the hotel’s Leader of the Year in 2011.

In 2012, he returned to his hometown of Vancouver as the Banquet Sous Chef, and his most recent position of Executive Sous Chef at Fairmont Hotel Vancouver where he helped to oversee the opening of Notch8 restaurant, and The Roof, a pop up restaurant. His assistance was also called on for the opening of the Richard Sandoval restaurant at Fairmont Mayakoba, Fairmont’s corporate F&B 2.0 initiative, and the Fairmont North American Food and Beverage Conference recently held in Mexico.

As Executive Chef at North America’s top airport hotel, Burslem is looking forward to showcasing the fresh and unique local ingredients the Pacific Northwest offers. His goal is to provide delicious dishes that tell a story through a connection to the region and people, and promises a ‘home away from home’ for dining travelers.

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