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.
Josef Weichinger embodies the Four Seasons spirit, going that extra mile to exceed guest expectations and delivering memorable moments both big and small to our guests.
Josef loves the hospitality industry having grown up living and working in a hotel his family owned in Austria. During his travels to Canada, Josef fell in love with both the province of British Columbia, and his now wife Annie, whom he met while working at Sparkling Hills Resort in Vernon. Josef and Annie have two children and spend their downtime enjoying the great outdoors – an experience Josef likens to his childhood in the Alps.
Josef truly enjoys working with all the people that cross his path every day. He is a huge fan of Executive Chef Weimar Gomez’s sustainable seafood menus, teamed up with a delicious wine pick selected by YEW Sommelier Adam Mayhew. Josef is excited to put his stamp on YEW projects and is looking forward to adding energy to the bar program.
When Josef needs to hit the reset button, he does something many of us can only imagine. He jumps out of an airplane! Living truly in the moment of pure, heart-pumping adrenaline provides an exhilarating perspective on life and self.
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.
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.