Meet our Executive Chef, Stefan Hartmann

Executive Chef Stefan Hartmann is the award-winning culinary talent leading the kitchen at Bacchus Restaurant. Originally from Uelzen in Germany, Hartmann brings the warmth and craftsmanship of his homeland to Vancouver’s only Relais & Châteaux property!

From September 20th to October 5th, Hartmann is showcasing his roots with an exclusive Oktoberfest celebration at Bacchus. He has created a festive menu that reimagines German classics: tender poached Bavarian weisswurst with sweet mustard and a house-made pretzel bun, and a hearty Oktoberfest platter featuring schnitzel, bratwurst, Bavarian meatloaf, crispy pork belly, sauerkraut, red cabbage, cheese spaetzle, and mashed potato.

We will also be serving we are serving Kaiserschmarn, a new favourite for everyone in Bacchus! The pancake is torn into bite sized pieces making it perfect for sharing (or not). This sweet and fluffy pancake is served with roasted plums and vanilla sauce.

Don’t think we forgot the drinks! Bacchus is also featuring some exciting German beers, including Erdinger and Warsteiner which compliment Chef Hartmann’s cooking perfectly for this years Oktoberfest celebration!

Hartmann’s culinary journey began in Germany, where he trained with Europe’s most distinguished chefs such as Josef Viehhauser, Kolja Kleeberg, Jaques Maximin, and Joachim Splichal at Patina in the U.S. His own Berlin restaurant, Hartmanns, earned a coveted Michelin star before he embarked on a new adventure in Canada. At Bacchus, Hartmann blends seasonal Pacific Northwest ingredients with European finesse, inviting guests to raise a glass and savour a true taste of Oktoberfest in the heart of Vancouver.