About

Welcome to the website of Chef Brian Fowke—currently the Culinary Director at Carlino × Hyatt Vancouver—whose career reflects both depth of craft and strength of leadership in the culinary experience.

With over 25 years in the culinary industry, Chef Fowke has built a reputation grounded in precision, consistency, and a clear sense of purpose. His style, influenced by classical technique and a respect for ingredients, evolves to embrace both tradition and innovation. Today, he continues to lead from the front—guiding teams, refining systems, and elevating the guest experience at every touchpoint, including exceptional catering services.

Most recently, Chef Fowke has played a pivotal role in navigating Carlino through a period of significant transition from Carlino x Shangri-La Hotel to Hyatt. As Culinary Director, he worked closely with ownership and operations teams to stabilize the business during a time that saw three major changes in general management. Throughout this period, he maintained operational continuity, upheld culinary standards, and ensured the integrity of the guest experience remained intact. He is now an active part of the rebuild of Carlino × Hyatt, collaborating with the incoming leadership team from Mott 32, and is genuinely energized by the clarity, direction, and opportunity that lies ahead.

Chef Fowke’s journey began at the prestigious Windsor Arms Hotel in Toronto, where he trained under celebrated chefs such as Michael Bonacini, Robert Clark, and Mark Thuet. This early exposure to refined technique and disciplined kitchens laid the foundation for a career defined by high standards and continuous growth.

He went on to develop his craft in some of Canada’s most respected establishments, including the King Edward Hotel in Toronto, where he refined his approach to classic French cuisine. At Jonathan’s of Oakville, he embraced a farm-to-table philosophy, working closely with seasonal and local ingredients. His time at Sharkey’s on the Water and the Sherwood Country Inn further expanded his range, from seafood-driven menus to refined resort dining.

In Vancouver, Chef Fowke contributed to the legacy of Joe Fortes Seafood & Chophouse, where he deepened his expertise in high-volume, high-standard hospitality. He later transitioned into ownership, leading concepts such as Rare Restaurant, Metro Restaurant, and Kitsilano Daily Kitchen—each reflecting a different facet of his culinary voice, from elevated modern cuisine to approachable, ingredient-driven dining.

His leadership continued at The Cove Lakeside Resort, where he successfully transitioned the food and beverage program into a year-round operation, and at the Vancouver Lawn Tennis & Badminton Club, where he delivered a refined yet approachable dining experience for a discerning membership.

Throughout his career, Chef Fowke has remained committed to mentorship, operational excellence, and the belief that great food is only one part of a truly memorable experience. His approach is thoughtful and measured—balancing creativity with discipline, and ambition with humility.

This website is a reflection of that journey. It offers a look into the kitchens he has led, the teams he has built, and the philosophy that continues to guide his work today. Whether you are a guest, a peer, or someone passionate about the craft, it is an invitation to explore a culinary experience dedicated to consistency, evolution, and a quiet pursuit of excellence.