Dana Hauser makes history at Fairmont

Dana Hauser is a classically trained chef.

VANCOUVER—For the first time in the company’s history, Fairmont Hotels & Resorts has hired a female executive chef.

Dana Hauser has taken charge of the kitchen at The Fairmont Waterfront, overseeing Heron’s West Coast Kitchen + Bar as well as banqueting, in-room dining and all other food and beverage operations.

“British Columbia provides an abundance of the finest ingredients,” said Hauser, in a statement. “Combine this with being the first female executive chef in the company, it’s a dream come true.”

Hauser is trained in classical cooking techniques and attracted to the fresh, local and seasonal ingredients available in British Columbia.

A native of Newfoundland and Labrador, Hauser studied culinary arts at Canadore College in North Bay, Ontario.  

She completed her apprenticeship at Fairmont Jasper Park Lodge in Jasper, Alberta, before enrolling in the Southern Alberta Institute of Technology’s professional cooking program.

During her career with Fairmont she worked in both Toronto and Bermuda.

“She is a very passionate culinarian and I’m confident that she’ll wow guests with her incredible culinary creations,” said Jean Michel Offe, Fairmont’s vice President of food and beverage.

 This May, Hauser travels to the James Beard House to cook for members of the prestigious dinner club in New York City.

 When not in the kitchen, you may find her at the market sourcing local ingredients or even lending a hand in fundraising for local charities and in community food shelters.