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Colin Burslem

Executive Chef, Fairmont Hotel Vancouver

We are thrilled to welcome Colin Burslem to IMPACT. Leading a team of 12, Colin he is responsible for achieving a goal of 30% waste reduction by 2020 and hitting numerous other targets like cage-free egg offerings in all hotels, removal of inverted sugars and offering hormone free meats as an option on menus. His passion for doing “what is right” is not just a choice but a lifestyle that will have impact for his children and future generations.

Colin Burslem

 

A Vancouver local with extensive Pacific Northwest culinary experience, Colin Burslem is naturally at home at Fairmont Hotel Vancouver. As Executive Chef, Burslem oversees menu development and operations for Notch8 Restaurant, In-Room Dining and Banquet operations in the hotel. His previous position was with Fairmont Vancouver Airport where he held the position of Executive Chef from 2016 to 2018, North America’s top airport hotel and international gateway

Ask Burslem about his food philosophy and he will tell you ‘simple is best’ and to ‘learn to use what’s around you’. You could say that his interest in cooking started from a love of scones. He was taught his way around the kitchen from his mother who baked scones with him regularly as a child. ‘Growing up, Saturday breakfasts were always about the family cooking together’, Burslem proudly shares.

Burslem’s career choice was sparked by a part time job he held at a luxury hotel in downtown Vancouver. In the years that followed he graduated from Vancouver Community Colleges culinary program and perfected his craft in a variety of progressive culinary positions at luxury hotels in Vancouver, Seattle, and Mexico.

During his tenure at Fairmont Vancouver Airport, Burslem was able to showcase the fresh and unique local ingredients the Pacific Northwest offers as well provide sustainable choices to the weary traveler in a comforting way. Recognition for his leadership and development of the Hotels F&B offerings garnered him Leader of the Year in 2016 and, in 2017, Burslem was invited to Paris, France to showcase his talent’s at AccorHotel’s head office restaurant, The Bird. In early 2018 Chef Burslem took on the task as Regional Leader for Fairmont Hotels in the area of food waste and sustainability. Leading a team of 12 he is responsible for achieving a goal of 30% waste reduction by 2020 and hitting numerous other targets like cage-free egg offerings in all hotels, removal of inverted sugars and offering hormone free meats as an option on menus. His passion for doing “what is right” is not just a choice but a lifestyle that will have impact for his children and future generations.

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