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Chef Q&A with Shaun Maclean
Mixologists come up with the drink menu first, then the chefs create food to compliment them, not the other way around
Shaun Maclean, chef at The Westin Bayshore, which is part of the Marriott Family, has worked his way up the ranks, while never leaving beautiful Vancouver. Chef Maclean previously worked as a Sous Chef at Cactus Club Café. A few years, Shaun returned to the hotel space after accepting a position as Chef de Cuisine at Fairmont Vancouver Airport, followed by Pan Pacific Hotel as Senior Chef de Partie. Most recently, Chef Maclean was the Executive Chef for a plant-based cafe/catering company based in Vancouver’s Chinatown and Kitsilano called Kokomo Café, opening two new restaurants within a year. Chef Maclean is always excited about highlighting the best that Vancouver has to offer to guests that visit The Westin Bayshore. When he’s not in the kitchen, you can find Chef Maclean walking his dog, Cooper, or building custom furniture.
What are your earliest memories of cooking?
As a kid, one of my favourite go-to dinners was lasagna. My mother always made it from scratch and the recipe never changed. Helping her assemble the layers, then having the house filled with the warm aromas as it cooked still sticks in my mind like it…
