Vancouver, B.C., July 29, 2026 – Botanist is excited to announce Amanda Healey as its new executive chef, leading a new chapter for the award-winning restaurant at the Fairmont Pacific Rim. With more than 20 years of international culinary experience and a career shaped by some of the world’s most celebrated kitchens, Healey returns to British Columbia with her continued love for seasonality, sustainability, and a deep commitment to celebrating regional ingredients.
Healey most recently served as sous chef at Oncore by Clare Smyth, which earned and maintained an unprecedented three Chef Hat rating (Australia’s highest culinary distinction) during its five-year tenure.
“We are pleased to welcome Amanda back to Vancouver and to lead the culinary team at Botanist,” says Jason Cisneros, executive manager, operations, Fairmont Pacific Rim. “As we look to the future of Botanist, we also want to recognize the incredible foundation chef Hector Laguna helped build over the past nine years since opening the restaurant. Amanda brings a fresh perspective to Botanist with her impressive global experience. We know she’ll honour these roots. We look forward to seeing what she creates this summer.”
Prior to Oncore, where she worked directly alongside Clare Smyth and executive chef Alan Stuart, she spent more than a year at Quay under Peter Gilmore, further refining her approach to contemporary fine dining and ingredient-driven cuisine. She also held the role of executive chef at Mount Mulligan Lodge, a luxury resort in Queensland, Australia, which was named one of the 50 Greatest Luxury Hotels on Earth by Robb Report in 2025. In Vancouver, Healey previously worked in several top kitchens, including Hawksworth Restaurant and farm-to-table destination Royal Dinette as head chef.
At Botanist, Healey will lead the culinary program with a focus on thoughtful local sourcing and storytelling through food – continuing the restaurant’s ethos of celebrating the best of the Pacific Northwest.
“I’ve been fortunate my entire career to have worked with some of the world’s most talented chefs, learn from them, and be inspired by their vision,” says Healey. “Vancouver is one of the most memorable places I’ve cooked because British Columbia offers such exceptional access to seasonal ingredients and fresh seafood. Returning to lead a restaurant like Botanist, which so deeply respects the West Coast, is an opportunity to reconnect with the region and create menus that reflect both my experience and the ingredients found here.”
Healey’s first new menu at Botanist, starting with dinner service, is now available. Highlights include a la carte offerings and a special summer tasting menu, featuring local producers and bakers such as Beaucoup Bakery, Hannah Brook Farm, Glorious Organics, Solstedt Organic, North Arm Farm, Rangeland Meats, and eatFish.ca.
For menus and more information, please visit botanistrestaurant.com