Meet the team
Our dynamic and experienced staff and award-winning chefs keep our Vancouver restaurant at the top of its game. Find out what makes our people tick.
Weimar Gomez thrives through challenging himself to reach new heights and take on new challenges all over the globe. “I had to prove I could do it,” he recalls of his return to Paris at age 30, where he landed as commis chef at the three Michelin Star Restaurant Guy Savoy. Months later he was promoted to chef de partie. And a little over a year after that, he was scooped up into the same position by Four Seasons Hotel George V, Paris. It was a great job with burgeoning responsibilities that ended with his becoming Executive Sous Chef and bras droit (right arm) to the Executive Chef. “I worked all over the kitchen. By the end I was chef of Le Galerie, Le Bar and room service.”
With a drive to keep growing Gomez chose to prove himself once again as the Executive Chef at Four Seasons Hotel Pudong, Shanghai. Here Gomez crafted menus and set the scenes at the Italian restaurant Camelia, and the exceptionally elegant and exclusive Chinese restaurant, Shàng-xí, with just 22 seats but five extraordinary private dining rooms to go around.
Armed with great energy, passion, professionalism and style, Marc Hofbauer’s love of all things food and drink comes through loud and clear – in all four languages he is fluent in. Marc’s impressive resume centres largely around roles he has held in luxury hotels and fine-dining restaurants in international hubs like Munich, London, Paris, The Seychelles, New York and a world-traveling cruise ship.
The hum of a full-dining room, sharing his passion and knowledge with like minded colleagues and a well-earned post-shift IPA or Bourbon keep Marc energized. His unusual proclaimed “love of ironing” is evidenced by his crisp appearance and his yet untested claim of “cleaning shellfish faster than the shadow” suggests that he has most definitely landed in the right place.
Marc’s love of the ocean, boats and fishing make him an ideal teammate for our sustainable seafood restaurant. His bright personality, quick smile and vast food and beverage knowledge are welcome additions to the dining room and the team he leads. Please say hello to Marc.
Executive Pastry Chef
Executive Pastry Chef
Joining Four Seasons Hotel Vancouver and YEW seafood + bar direct from The Fairmont Banff Springs, Executive Pastry Chef Mark Burton loves being part of the experience guests have when they dine out or treat themselves to a luxury getaway. Seeing the look on their faces when guests taste a dessert and are hit with emotion, nostalgia or simply, “wow,” is the moment Mark savours most.
Mark was raised in some of Canada’s most remote places, including Newfoundland, the Northwest Territories and Nunavut. With a military family background, Mark confesses he played with GI Joe as a child and thought he would grow up to be an action hero. Although this dream is yet to be realised, he did go on to play rugby for Team Canada in 1993-94.
Now part of a culinary team, Mark loves that he gets to play with his food every day. With a nod to his upbringing in small towns, he finds the warmth of a kitchen is where he’s meant to be. Mark’s artistic side flourished while sketching Canada’s rural landscapes, developing an attention to detail he applies to his pastry and culinary creations.
Well-travelled, Mark cites the Emilia Romagna region in Italy as making a particular impact on him as a chef. “I witnessed true passion in the food producers there,” he says. “I would love to have a little farm, and grow really good food.” Moving to Vancouver with his wife, Carly, and their two cats, Mark is enjoying exploring the city at an easy, West Coast pace; drinking coffee, grabbing a local lunch, trying a new beer at a brew pub, and cooking for friends.
As sommelier at YEW seafood + bar, Adam Mayhew loves to put people and wine together. A graduate of the sommelier program at Ecole Hoteliere des Laurentides in Saint-Adele, Quebec, Adam is trilingual – speaking the languages of French, English and Wine. “I love working with guests to find the best wine they are comfortable with,” he says.
Born in Ottawa, Adam has lived and worked in hospitality centres such as Whistler, Mont Tremblant and Penticton. Some of his most memorable life experiences involve time spent with wine and celebrities such as professional freeskier and alpine racer, Jon Olsson. Adam once taught Alicia Keys how to open a bottle saber of Champagne.
While his fantasy job is being “up to my neck in grapes in a vineyard,” Adam feels he’s found his niche at Yew. He thrives on the atmosphere of the hospitality industry, fuelled by the adrenaline-rush of working hard to meet the needs of guests, and he values the camaraderie of his equally committed colleagues.
On days off, Adam relishes a run by the ocean. “I love to watch the boats come in while jogging on the sea wall,” he says.
Lauren Mote wears many hats and is a much sought after figure in the international cocktail scene. She is also responsible for YEW seafood + bar’s highly successful, creative and delicious cocktail programs. Mote joined forces with YEW in September 2014 to launch the Oceans Cocktail Program. Inspired by the world’s five oceans and YEW’s commitment to serving up the best sustainable seafood, the program features 16 thoughtful, well-balanced cocktails and stories. Mote is also responsible for YEW bar’s Aged Cocktail program and Reverse Happy Hour program.
Named the 2015 ‘Bartender of the Year’ by both the Vancouver Magazine Restaurant Awards and World Class Canada, Mote is a well-respected speaker, educator, mentor and industry advocate, whose reach extends well beyond the bar. She is the first Canadian woman to be inducted into the “Dame Hall of Fame” in the USA, and has been an event partner and keynote speaker with Tales of the Cocktail since 2011.
Mote is the current Canadian Ambassador for World Class and is the co-proprietor of Bittered Sling, the award-winning, internationally recognized line of cocktail bitters, and hospitality consulting company.
Alissa’s new role is all about making exceptional private and group dining experiences happen at YEW. She looks forward to ‘wowing’ every client as the team brings their events to life and exceeds expectations.
Alissa comes to Four Seasons from previous simultaneous roles as Culinary Event Manager for the Visa Infinite Dining Series, and Marketing Assistant with the British Columbia Wine Institute.
For Alissa, the draw of the hospitality industry is all about the people and she loves watching events come together from behind the scenes. Interacting with clients and colleagues from unique and diverse backgrounds keeps each day fresh and exciting.
Having just moved back to Vancouver after living in the Okanagan, Alissa is very excited to be back near the ocean with a wealth of interesting coffee shops and restaurants around every corner.