Growing up in Newfoundland, Dana Hauser never dreamed shed one day be the first female executive chef at a Fairmont Hotel. But her new position at Fairmonts Waterfront location is proof of her mantra: Just go for what you want and what you want to be. Welcoming her to Â鶹´«Ã½Ó³»is Fairmont Waterfronts general manager Ian Pullan. Together they hosted a sampling dinner of Hausers new light and fresh summer menu at Herons, which features everything from West Coast sable fish sliders to gently smoked sweetbreads to spring pea bisque, with mint picked from the rooftop herb garden. We want to be the communitys hotel, Pullan says, adding Ive had guests say we came first because of the location [overlooking Coal Harbour] but came back because it felt like home. As well as a new Sunday brunch (Mothers Day, perhaps?) theres a dine-and-dash menu to get you in and out in 30 minutes.
