Restaurants

The Chef Has Landed

British Columbia-born Roger Planiden has taken on the role of Executive Chef at The Fairmont Vancouver Airport. Chef Planiden recently returned to Vancouver from Cranbrook, BC, where he was Executive Chef in charge of opening the Delta St. Eugene Mission Resort. Chef's culinary resume includes the industry's top hotels, among them, The Fairmont Chateau Whistler, Westin Resort and Spa Whistler, Four Seasons Vancouver and The Fairmont Hotel MacDonald.

Chef Planiden brings a strong Canadian focus to The Fairmont Vancouver Airport where he will lead a talented culinary brigade. Awards garnered by this team include the Knorr/CCF Junior Culinary Competition - both the 2002 Apprentice of the Year and 2004 BC Champions; The Hot Team at the B.C. Food Expo; and placement in the 2004 Bocuse D'or Canadian Qualifications. Another focal point for Chef is Globe@YVR, the hotel's distinctive all-day dining room, which often provides travelers with their first taste of B.C. Here, Chef Planiden has created a menu based on the abundance of local ingredients including fresh fare from the Pacific Ocean, as well as local beef and regional, organic produce topped off with Okanagan wine and cheese.

Fun Facts From the Chef:

• Favorite Kitchen Gadget: 'I've had many gadgets over the years but the most recent kitchen gadget that I have fallen in love with would be the 'Paco Jet'.' 
• Indulgence: 'God's gift to Chef's... caviar, truffles and foie gras. I choose to indulge in a torchon of foie gras with a nice bottle of sauterne.' 
• Favorite Fruit & Vegetable: 'A nice fresh 'Red Haven' peach and fresh hand-picked asparagus in the month of May, both from Creston B.C.' 
• Computer Savvy: 'Looking for an office assistant that understands how a Chef thinks. I'm slow but I can get it done.' 
• Best lesson learned: 'Do not assume anything!' 
• Mentor: 'I've had many over the years but the one I admire the most for being brutally honest and inspirational would be Vincent Stufano from The Fairmont Chateau Whistler.' 
• If on a Deserted Island: 'I would bring: matches, sharp knife, cork screw, a great bottle of French wine, live lobster, potatoes, butter, salt and pepper.' 
• Food for Thought: 'My Favorite thing to do on a Saturday morning is to stroll through the market. I buy the fruit, the vegetable, the dairy, the seafood, and the cheese. I seek out the wine that will go with every dish. I come home and turn on some classical music and the magic begins! The sizzle in the pan, the smell of the fresh artisan bread baking in the oven and sampling of great wine to get all of the senses stimulated. I have a passion for looking after people by cooking for them.'