Hi, I am Chef Jason.
As Executive Chef of Holts Café, Jason Harris brings just the right vibe to Vancouver’s luxury shopping destination, marrying high style with haute cuisine in a way that’s approachable, modern, fresh and forward thinking.
Through an impressive tenure at Fairmont Hotels and Resorts in British Columbia, his chef’s credentials include opening the Fairmont Pacific Rim, and more recently his post as Executive Sous Chef at the Fairmont Vancouver Airport.
This combined with seasonal assignments at West Coast Fishing Lodge and West Sport Fishing Lodge, and his role as a core member of Culinary Team Canada made him the natural choice to lead the team at Holts, and develop a menu where sustainable practices, regional ingredients, and meticulous attention to detail are key.
Harris is a native of Melbourne, Australia and graduated with top honours from Vancouver Community College. When not behind the stove, he loves the outdoors; including running on the seawall, or perusing the city with a coffee in hand.
My Favorite ChefToial
Olive Oil Poached Spring Salmon
Double smoked bacon risotto, confit tomatoes, parmesan, lemon
Sous Vide Chicken Breast
Potato gnocchi, puttanesca sauce