Shangri-La Hotel and new Exec Chef are "Rooted in Nature"

Dec 19 2017, 6:14 pm

Downtown Vancouver’s Shangri-La Hotel recently announced the appointment of Ken Nakano to the position of executive chef, at the hotel’s restaurant MARKET by Jean-Georges.

Nakano joins the team from the Rosewood Hotel Georgia, where he worked as head chef from 2011 to 2015, and brings with him over 20 years of culinary experience.

Growing up in a traditional Japanese household, where the garden was the driving force of his family’s meals, Nakano learned the importance of exercising a sustainable, seasonal approach to cooking.

With a keen interest in regional and seasonal cuisine, Nakano shares both the hotel and restaurant’s passion for working with local producers and crafting seasonal menus. This type of food philosophy is never more apparent than in the MARKET by Jean-Georges’ ‘Rooted in Nature’ tasting menu.


House-Smoked-Salmon (Shangri-La Hotel, Vancouver)

In partnership with Shangri-La Hotels and Resorts, the ‘Rooted in Nature’ initiative is practiced company-wide, and highlights each individual hotel’s relationship with their local communities in support of sustainable farming, fishing and livestock practices. Nakano himself helped launch the Vancouver Aquarium’s Ocean Wise program on Vancouver Island in 2007.

Guests dining at MARKET by Jean-Georges, will discover a six-course ‘Rooted in Nature’ tasting menu showcasing an array of creative, beautifully presented plates, in addition to the restaurant’s regular menu items. These plates, thoughtfully constructed by Nakano, boast luxurious and global flavours, and make for an exciting and memorable dining experience.


Slow Cooked Quail (Shangri-La Hotel, Vancouver)

Currently the ‘Rooted in Nature’ menu features House-Smoked Salmon, with beetroot panna cotta, sesame praline, mandarin foam, and cucumber, which uses KUTERRA Land Raised salmon produced by the ‘Namgis First Nation. Another standout dish is the Cache Creek Natural Beef Strip Loin, with potato pave, baby carrots, chanderelle mushroom and bone marrow sauce, which uses B.C. born and grazed, hormone, steroid and antibiotic-free beef.

Diners who frequent MARKET by Jean-George and opt for the ‘Rooted in Nature’ menu can expect incredibly fresh produce and flavourful food pairings that have been carefully prepared and expertly cooked by Nakano and his team.

MARKET by Jean-Georges

Address: 1115 Alberni Street (at the Shangri-La Hotel)
Phone: 604-695-1115