On a bright summer’s day, a falcon swoops and touches down briefly in the rooftop garden near the ARC Restaurant. Little wonder for this lush, full-fledged herb garden is sheltered and quiet even in the downtown heart of coastal Vancouver.
I love this hotel and I’ve experienced its evolution from the first beehives implanted in the gardens a decade or so ago which Executive Chef Michael Pagnacco still harvests almost daily. Canadian-born and originally hailing from the East Coast, Chef Pagnacco was lured into the culinary world at an early age. He began working in private restaurants before deciding to hone his skills in culinary management at Algonquin College in Ottawa, where he graduated with honours. Chef Pagnacco joined the Fairmont family in 1999 and began an extensive journey that started with the Chateau Laurier and Chateau Whistler before searching for international exposure in 2008 at the Middle Eastern flagship Fairmont Dubai. 2010 saw him take on the internationally award-winning CuiScene Restaurant at Fairmont Bab Al Bahr in Abu Dhabi.
In 2012 he returned to Canada at Fairmont Empress on Vancouver Island, where he spent five years as the hotel underwent a major renovation and oversaw a complete redevelopment of the Food and Beverage outlets and concepts. In 2017 he joined the team at Fairmont Austin and opened the largest Fairmont Hotel in recent company history. However, it wasn’t long before the West Coast called him back to take on his role as Executive Chef at Fairmont Waterfront, surrounded by the best of the Pacific North West and a world class food culture.
Chef Pacnacco’s talent and passion for inventive cuisine mean some creative things are in the works for ARC. As the Executive Chef of the Fairmont Waterfront, he has embraced the goal of Zero Waste, Ocean Wise seafood (the sustainable seafood initiative that was started by the Vancouver Aquarium), organic rooftop gardens and uses honey from the apiaries in menus and cocktails. The ARC menus are created to give diners a real taste of the region. From the miso-marinated sable fish – my personal favourite Pacific fish – and grilled jumbo prawns to Dungeness crab and Humboldt squid the seafood is extraordinary. The tasting board celebrates local farmers and fresh sustainable food of all sorts. Pastry Chef Karly Pomes creates seasonal desserts from galettes to ice creams (Try the burnt honey!)
Contact ARC Restaurant at the number below to reserve a Food Day Canada table.
Contactez ARC Restaurant directement, au numéro ci-dessous, afin de faire votre Journée des terroirs réservation.
Arc Restaurant, Fairmont Waterfront Centre
900 Canada Place Way,
Vancouver, B.C. V6C 3L5