VANCOUVER — Weimar Gomez is the new executive chef at Four Seasons Hotel Vancouver.
A 16-year Four Seasons veteran, who has developed his talent in prestigious kitchens in Bogota, Miami, Paris and Shanghai, Weimar had an ambitious start to his career — attending Le Cordon Bleu in Paris at age 17 and honing his skills at the Michelin three-star Guy Savoy.
He spent 11 years in roles spanning chef de partie to executive sous chef at Four Seasons Hotel George V, Paris where he played a role in the success of Le Cinq, one of Paris’ most beloved three-Michelin star dining experiences. Weimar comes to Four Seasons Hotel Vancouver from his most recent post as executive chef at Four Seasons Hotel Pudong, Shanghai, where he led a team of 60 cooks, overseeing on and off-site catering, in-room dining, and two restaurants — Shàng-Xí, an exclusive, high-end Chinese restaurant, and Camelia, an authentic Italian dining room.
“Chef Weimar’s ability to delight diverse groups of sophisticated, multi-cultural guests with a variety of food styles, service and setups make him an ideal fit for Four Seasons Hotel Vancouver,” says GM Martin Sinclair.
In Vancouver, Chef Weimar will be overseeing YEW Seafood + Bar and its sustainable seafood focus, as well as catering and events.
“My principal role is to respect and enhance every product that comes into our hands with a special focus on seafood,” says Weimar, who will begin his role at the hotel later this month.
