Fairmont Waterfront, Vancouver appoints Harris Sakalis as executive chef

With over 25 years of international experience, Harris’s career has taken him from the Caribbean to the Middle East, before joining the Fairmont family in Bermuda. His previous role was executive chef at Fairmont Vancouver Airport, Vancouver, where he worked for nearly three years. 

Before that, he worked at Fairmont Jasper Park Lodge, Jasper, Alta., Fairmont Southampton, Bermuda, Rosewood Abu Dhabi, Abu Dhabi, United Arab Emirates, Jumby Bay Island, Excelsior Hotel Spa Sainte-Adéle, Sainte-Adéle, Que., Regency Casino Thessaloniki, Thessaloniki, Greece, Anthos Hotel, Crete, Greece, Livanos Restaurant Group, Manhattan, N.Y., Kempinski Hotels, Thessaloniki, Greece, Hyatt Regency, Thessaloniki, Greece and SANI RESORT, Chalkidiki, Greece.

In his new role, he will oversee all culinary operations at ARC Restaurant, as well as catering and banquet services throughout the hotel. His appointment marks an exciting new chapter for ARC, focusing on fresh, local ingredients, including those grown on the hotel’s rooftop garden.

Known for his ​“simple but sophisticated” culinary style, he blends his Greek roots with the bounty of the Pacific Northwest, placing sustainability and local sourcing at the heart of his menus. Originally from Greece, Harris’s passion for cooking was sparked in childhood kitchens and later honed in Michelin-starred restaurants after completing advanced training at the Culinary Institute of America in New York.

“We’re thrilled to welcome Chef Harris Sakalis to the Fairmont Waterfront team,” says Mike Pagnacco, director of food & beverage, Fairmont Waterfront. ​“His global culinary experience and passion for locally inspired cuisine align perfectly with our commitment to exceptional, sustainable dining. We’re excited for the fresh creativity and leadership he brings to our kitchen, and we know our guests will love what’s to come.”