ABOUT BRIAN FOWKE
THE WORK
Classically trained in Toronto’s landmark hotels, sharpened in high-volume restaurants, tested as a chef-owner and developed as an executive across resorts, private clubs and luxury hospitality. Today I am Culinary Director of Carlino Restaurant. My role also includes the hotel’s food programs across in-room dining, banquets, events and g
Classically trained in Toronto’s landmark hotels, sharpened in high-volume restaurants, tested as a chef-owner and developed as an executive across resorts, private clubs and luxury hospitality. Today I am Culinary Director of Carlino Restaurant. My role also includes the hotel’s food programs across in-room dining, banquets, events and guest amenities—within the property originally operated as Shangri-La Hotel Vancouver and now transitioning to Park Hyatt Vancouver.
THE IDEA BEHIND CHEF FOWKE DOT COM
THE IDEA BEHIND CHEF FOWKE DOT COM
Chef Fowke dot com is where classical training meets modern curiosity. Food, leadership, systems, technology and the Idea Forum all belong here—because today’s strongest culinary operators need fluency in both craft and change.
Who is Chef Fowke?
Chef Fowke
Brian D. Fowke is a Vancouver-based culinary executive, chef and operator with more than twenty-five years across luxury hotels, landmark restaurants, destination resorts, private clubs and independent ownership.
His career spans the classical discipline of Toronto hotel kitchens; leadership of Joe Fortes Seafood & Chop House; ownership of Rare, Metro and Kitsilano Daily Kitchen; and executive roles at The Cove Lakeside Resort and Vancouver Lawn Tennis & Badminton Club.
Brian is currently Culinary Director of Carlino Restaurant. His role also includes the hotel’s food programs across in-room dining, banquets, events and guest amenities. The property was originally Shangri-La Hotel Vancouver and is now transitioning to Park Hyatt Vancouver. This is a complex luxury operation requiring strong standards, capable teams and practical systems across multiple services.
