Danai Hongwanishkul has been named executive chef, overseeing the culinary programs for Ocean7 Restaurant and AQUA Bistro and Wine Bar at the Kingfisher Pacific Resort & Spa.
Hongwanishkul brings global experience and a menu philosophy rooted in local, sustainable ingredients and layered, multicultural flavours. His first refreshed menu at the resort showcases West Coast seafood and seasonal produce from nearby growers and suppliers.
“We spent six months developing this menu and are excited to share it with our guests,” said Hongwanishkul. “The ingredients are very, very important to me, and our culinary team do not shy away from quality.”
Born in Bangkok and raised in Toronto, Hongwanishkul is known for weaving together diverse culinary influences, from Thai street food and French technique to bold Southern and Japanese flavours. “My multicultural background is reflected in the new menu,” he said. “For example, one of my favourite dishes, the West Coast BBQ Sablefish, is marinated in a Cantonese-style hoisin and five spice, highlighting a fusion of flavours and the fatty, rich nature of the fish.”
His passion for culinary excellence was honed in his previous role as executive chef at Notch8 Restaurant at the Fairmont Hotel Vancouver and as executive chef de Cuisine at Marcus’ Bermuda, where he worked under the direct mentorship of world-renowned chef Marcus Samuelsson. His training also includes time with MasterChef Canada judge Michael Bonacini and Patois owner Craig Wong, as well as foundational roles at acclaimed Canadian establishments such as Canoe and Jackpot Chicken Rice in Toronto.
Under Hongwanishkul’s direction, the culinary team strives to use the best ingredients possible and cooks with care, intention and good energy.
