Chef Greg van Poppel’s career stems from a family rich in culinary tradition — both his father and grandfather are celebrated former chefs of Canadian Pacific Hotels. The third-generation chef quickly made a name for himself and began his profession in 1993 by completing his apprenticeship at the Canadian Pacific Waterfront Centre Hotel in Vancouver (now The Fairmont Waterfront).
Chef van Poppel worked through various progressive positions in Vancouver, including the Four Seasons Hotel, until returning to The Fairmont Waterfront in 1998 as Restaurant Chef. In June 2000 Chef van Poppel competed in the “Bocuse d’Or Concours Mondial de la Cuisine” Canadian Qualification in Winnipeg, placing within the top five in the country, before taking charge of the stoves of La Toque Blanche in West Vancouver.
In 2001, Chef van Poppel completed his Certified Chef de Cuisine designation and continued his career in establishments across Canada and abroad, including The Fairmont Dubai in the United Arab Emirates. He was until recently Executive Chef of Calgary’s Fairmont Palliser Hotel, where he supervised three Sous Chefs and a kitchen brigade of 45 talented culinary professionals.
Chef van Poppel’s philosophy is to influence food by enhancing what nature has already provided, infusing his creations with even richer flavours. By keeping everything simple and beautiful, he treats food as an experience for his guests rather than just a meal.
Chef van Poppel was instrumental in orchestrating The Fairmont Palliser’s Ocean-Wise partnership with The Vancouver Aquarium in February 2006. The initiative strives to eliminate the consumption of endangered or unsustainable seafood. He is committed to building relationships with local farmers and producers throughout the region, and is looking forward to working with Bergen producers for this September’s “Feast of Bergen.”