Meet Executive Chef Dana Hauser
When Dana Hauser arrived in 2012 to the Fairmont Waterfront, she made a first by becoming the first female executive chef at the luxury brand of Fairmont Hotels & Resorts. Born and raised in Newfoundland, she received her culinary diplomat from Canadore College in Ontario, and her Red Seal certificate from SAlT in Alberta. Heading for the Rockies, she joined the Fairmont Jasper Park Lodge in 1998 and cooked her way up the culinary ladder with progressive positions at The Fairmont Southampton in Bermuda, and Fairmont Royal York in Toronto. With over 16 years experience, she and her husband (also a chef which makes for interesting dinner menus), now call Vancouver home.
Gardening is her second love and when she’s not in the hotel kitchen, can often be found in the 2,100 square foot organic rooftop garden. Filled with songbirds, espalier fruit trees, honeybee hives, and over 60 herbs and vegetables, the garden’s offerings are picked fresh and used as ingredients for the day’s dishes while providing an annual savings of approximately $10,000. The organic honey can be tasted in the hotel’s signature cocktail and a variety of menu items which is featured in the hotel’s new restaurant, ARC.
Committed to fresh, sustainable and local ingredients, Hauser nurtures relationship with neighbouring farmers and purveyors for her culinary creations. The hotel features products from Golden Ears Cheesecrafters, a local company operated by the Davison family that produces artisan cheeses from their Jersey cows, Village Farms who uses leading edge environmental practices for their crops of tomatoes, cucumbers and peppers, and Rabbit River eggs who produce certified organic, free range and free run eggs from happy chickens who live in a cage free environment.
Chef Hauser also dedicates her time to organizations to help educate consumers about issues surrounding sustainable food, such as Food Day Canada which is a celebration of our farmers, fishers, chefs and researchers, the Vancouver Aquarium’s Ocean Wise Program which supports sustainable seafood practices, and Feast of Fields which connects the farmer and chef, field and table, and farm folks to city folks with a local food systems.
She was a recent honorary chef at the James Beard House in New York, and is pleased to support a variety of non-profit causes that include Les Dames d’Escoffier fundraiser in support of women in the culinary industry, Rare Finds fundraiser for rare diseases care and research, and Hives for Humanity, which provides a therapeutic beekeeping mentorship programs in partnership with organizations in the Downtown Eastside of Vancouver.