THE LISTEL HOTEL

Vancouver most art-full hotel the Listel Hotel is a cultural tourist dream and a showcase for eco-friendly practices. Packed with original art this 129 room boutique hotel boasts comfortable contemporary furnishings and a perfect location in the West End the city most eclectic shopping and dining neighborhood. The hotel also offers valet parking and fitness centre and it is 100Pct smoke-free.The Gallery Floors originally curated by preeminent local gallery are individual galleries displaying original and limited edition work by renowned international and regional artists.The Museum Floors are a tribute to all things distinctly British Columbian.The hotel is also home to Forage and Jervis Joint pioneers in sustainable restaurant operations and home to Chef Chris Whittaker award-winning farm-to-table fare. Farm to table fare continued with the same passion and commitment by current Executive Chef Craig Sun. Chef Craig Sung is making waves behind the scenes with his farm-to-table approach and innovative culinary style when it comes to the food he chooses to serve. With a strong passion for creating dishes that leave a lasting impact Chef Craig has established himself as a master of crafting memorable culinary experiences. Born in Arizona USA and raised in Burnaby BC Chef Craigs culinary journey began with enrollment in the apprenticeship program at VCC where he honed his skills and acquired his red seal. His culinary journey has taken him from prestigious hotel properties in Vancouver and Australia to collaborating with renowned Michelin-star chefs. In 2019 Chef Craig joined Forage as the Executive Sous Chef showcasing his culinary prowess and dedication to excellence. His exceptional talent and commitment to his craft earned him the esteemed title of Executive Chef of Forage Forage Catering and Jervis Joint. Leading the culinary team Chef Craig brings his innovative approach and passion for farm-to-table cuisine to create extraordinary dining experiences for guests. Chef Craigs vision extends far beyond the confines of the kitchen. He firmly believes in fostering strong relationships with local fishers farmers and foragers understanding the importance of sourcing sustainable and ethically produced ingredients. By deepening his knowledge of local produce from its origins to cultivation methods Chef Craig ensures that each ingredient is showcased in the best way. The result is a menu that highlights the natural goodness and flavors of every component. Cribs and rollaway beds/cots available if required .