By: Kate Colley
Executive Chef Weimar Gomez at YEW seafood + bar and Four Seasons Hotel Vancouver, answers a few questions:
Who is Weimar Gomez?
I am a Colombian-born, classically French trained chef who has worked in some of Europe’s and China’s best kitchens including the 3 Michelin star Le Cinq at Four Seasons Hotel George V, Paris.
What is your culinary philosophy?
A dish is only as good as its ingredients. Treat the best ingredients simply with well-executed technique.
Which places have most influenced your cooking?
South America, Paris, the Mediterranean and China.
My childhood in Colombia instilled an ongoing love of tropical fruit and sweet and sour flavours. My training at Le Cordon Bleu Paris and subsequent chef positions at Four Seasons George V taught me the importance of tradition and technique. At the same time, I fell in love with Mediterranean flavours and ingredients during personal travels during my decade in Paris. My culinary experiences in China really opened my eyes to the freedom of new culinary possibilities.
Why Vancouver? How does this city influence your culinary approach?
Vancouver has so much to offer food lovers - creativity, multicultural influences, access to amazing ingredients and some of the best fish and shellfish in the world.
What gets you excited about your new YEW menu?
It engages two distinctly different sides - some dishes are sleek and modern in their presentation while others feed a craving for familiar home-style dishes.
Will YEW remain a sustainable seafood restaurant?
Yes, the YEW menu has evolved to embrace my distinctive approach while keeping a continued focus on sustainable seafood. We can’t wait to welcome guests to a new twist on YEW seafood + bar.