Joining Four Seasons Hotel Vancouver and YEW seafood + bar direct from The Fairmont Banff Springs, Executive Pastry Chef Mark Burton loves being part of the experience guests have when they dine out or treat themselves to a luxury getaway. Seeing the look on their faces when guests taste a dessert and are hit with emotion, nostalgia or simply, “wow,” is the moment Mark savours most.
Mark was raised in some of Canada’s most remote places, including Newfoundland, the Northwest Territories and Nunavut. With a military family background, Mark confesses he played with GI Joe as a child and thought he would grow up to be an action hero. Although this dream is yet to be realized, he did go on to play rugby for Team Canada in 1993-94.
Now part of a culinary team, Mark loves that he gets to play with his food every day. With a nod to his upbringing in small towns, he finds the warmth of a kitchen is where he’s meant to be. Mark’s artistic side flourished while sketching, developing an attention to detail he applies to his pastry and culinary creations.
Well-travelled, Mark cites the Emilia Romagna region in Italy as making a particular impact on him as a chef. “I witnessed true passion in the food producers there,” he says. “I would love to have a little farm, and grow really good food.” Moving to Vancouver with his wife, Carly, and their two cats, Mark is enjoying exploring the city at an easy, West Coast pace; drinking coffee, grabbing a local lunch, trying a new beer at a brew pub, and cooking for friends.