Chef Hector Laguna Crafts Pacific Northwest Cuisine for Vancouver's Diverse Community
Executive Chef Hector Laguna of Vancouver's acclaimed Botanist restaurant has built a culinary career that celebrates both the Pacific Northwest region and its vibrant, diverse communities. His approach to cuisine goes beyond local ingredients to embrace the cultural richness that defines Vancouver's food scene.
From Childhood Tortillas to Professional Kitchens
Laguna's earliest food memory centers on tortillas, recalling how all the children in his family participated in grinding corn for their preparation. "That was the very first thing I was allowed to take part of in the kitchen at home," Laguna remembers. "Then my mom would make the tortillas." This childhood experience with food preparation sparked his initial interest in professional cooking, though his culinary path would take several years to fully crystallize.
A Transformative Culinary Awakening
After moving from Mexico to Miami in 2007, Laguna experienced a pivotal moment in his career when he began working under Chef Michelle Bernsten at the restaurant Michy's. "Seeing the way she looks at food, the way she cares about it, the way she talks about it, that made me want to do that," Laguna explains. "When I saw that level of passion I thought, 'That's what I want to do.'" This encounter transformed his perspective from viewing cooking as merely a way to pay rent to embracing it as a true professional calling.
Leading Vancouver's Botanist Restaurant
Today, Laguna has served as executive chef at Botanist for nine years, during which time the restaurant has earned numerous accolades. These include recognition as one of Canada's 100 Best Restaurants, a listing on the World's 50 Best Discovery platform, and the Botanist bar ranking No. 26 on the 2025 list of North America's 50 Best Bars while also receiving the Michelin Exceptional Cocktail Award.
While Laguna acknowledges that earning a Michelin star remains an ambition—"I think we deserve a star," he states—his primary focus remains creating memorable dining experiences. "I really cook for people to have a good time," he emphasizes. "Not necessarily to get awards and stuff. Although, they are welcome."
Celebrating Region and Community Through Cuisine
At Botanist, Laguna creates Pacific Northwest cuisine that represents both the physical landscape and the people who inhabit it. "(It's) not just the oceans, the fields and the farms, but also the community, which is my favourite part," he reveals. "And that comes mostly from diversity. Vancouver is full of diversity—Japanese, Chinese, Mexican. So I try to represent those people, as well."
Commitment to Local Sourcing and Collaboration
Laguna maintains strong partnerships with local farms and producers, including Hannah Brook and Local Harvest. "They tell me what they have, and then I'm able to build a menu based on what they have," he explains of his collaborative approach. "For the vast majority of the year, produce-wise, probably 80 to 90 per cent of what you see on the plate I get from a farm." This commitment to local sourcing ensures his dishes authentically reflect the Pacific Northwest's seasonal bounty while supporting regional agricultural communities.
Through his culinary vision, Chef Hector Laguna has established Botanist as more than just a restaurant—it's a celebration of Vancouver's natural environment and multicultural identity, served on every plate.
