New western offices for HOK

TORONTO—HOK, an international design company whose Canadian offices are based in Toronto, has expanded further in Western Canada with new offices in Calgary and Vancouver.

Niles Spiro, regional leader for Vancouver, is a former design director and principal of two leading design practices in the Vancouver region. HOK’s Vancouver team, shown above, left to right, consists of Gillian Burgis, Gerry Kennedy, Veronica Gillies, Joanna Kruk and Spiro.

Heather Cameron, who has over 20 years of experience as an architectural designer and project manager, including work on the Sheraton Cavalier hotel, is regional leader of the Calgary office which opened this past spring.  Other members of the Calgary team are Gerry Kennedy, Susan Reimert, Christopher Brett, Neil Mackenzie and Lindsay Munn.

“HOK are knowledge leaders in the hospitality industry, including hotels, restaurants, lodges and resorts,” Joe Pettipas, HOK vice-president and practice leader, retail and hospitality, told CLN in an interview.  “Last year we were No. 5 in the world in terms of fees—with $23 million in fees for the global practice.”
 
HOK specializes in sustainable design.  “Our credo is to integrate green design in all our projects, working to BREEAM or LEED standards,” Pettipas added. “We not only specify products, systems and materials that are responsible—we also try and educate our clients along the way.”

If sustainable design is measurable, it is valuable to the client. In hospitality, it’s a marketing issue as well, along with being a good corporate citizen, Pettipas said.

“It can give [your hotel] a value differentiation in the market.  That may not involve an increase in the rack rate, but it could increase occupancy.”

Piggott joins Prince

TORONTO—James Piggott has joined the Westin Prince hotel in Toronto as its latest executive chef, bringing 12 years of experience to the job. Before coming to the Westin, Piggott worked as executive chef at the Renaissance Toronto Airport hotel, Courtyard Inn Downtown Toronto and Delta Meadowvale Resort & Conference Centre, and was executive sous chef at the Marriott Bloor Yorkville hotel. Piggott will compete as an Ontario representative at the 2008 VKD World Culinary Olympics in Erfurt, Germany this fall, his third Olympic competition.

Hotel chef matches food and Weissbier

VANCOUVER—Whistler Brewing Company and The Fairmont Chateau Whistler teamed up for a beer tasting and live cooking demonstration on Saturday, August 16 at the Signature BC Liquor Store located at 39th and Cambie, serving food lovers with an innovative culinary pairing of beer and fine tapas.

The event featured Fairmont chef Michael Pagnacco (left) who has developed two distinctive tapas recipes, complementing Whistler Brewing Company’s award-winning Whistler Weissbier.

 “I’ve often paired wines, but never beers, Pagnacco told CLN.  “We started by going around the kitchen and tasting various foods with the Weissbeir.  Whistler Brewing Company’s Weissbier is considered one of BC’s best wheat ales. I was inspired by the beer’s complexity when creating the tapas menu,” said Pagnacco.

“The beer’s light citrus notes coupled with hints of banana and clove infuse the dishes with a symphony of flavours.” 

With Pagnacco in the photo is Fairmont Whistler executive chef  Vincent Stufano.