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Four Seasons Hotel Vancouver

  • 791 West Georgia Street, Vancouver, British Columbia, V6C 2T4, Canada

    September 1976

    Martin Sinclair
Physical Features

Total Number of Rooms: 372

  • Guest Rooms: 306
  • Suites: 66

Number of Stories: 28

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Design Aesthetic: Downtown high-rise featuring gleaming glass, marble pillars and Asian art accents throughout

Architect: Webb Zerafa Menkes Housden

Interior Designer(s):

  • Engstrom Design Group (YEW seafood + bar)
  • Forchielli Glynn LLC (lobby, meeting rooms and guest rooms)


  • Connected to the Pacific Centre mall in downtown Vancouver
  • Minutes from Stanley Park and other attractions; less than 30 minutes to mountains, beaches and golf courses
  • Steps away from the SkyTrain, Vancouver's rapid transit system, including the Canada, Expo and Millennium Lines

Special Features:

  • Blo Blow Dry Bar, for a quick wash, blow-dry and style, located in the Hotel lobby

Spa Services:  

  • RedCedar Boutique Massage Suite offers daily massage services that can be reserved through the Concierge
  • Massage treatments are also provided within the privacy of hotel guest rooms
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Executive Pastry Chef: Suraj Karmakar

Restaurant Chef: Evan Morgan 

Executive Sous Chef: Benjamin Kilford

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Examples of Locally Sourced Ingredients:

  • Dungeness crab
  • Salmon
  • Halibut
  • Albacore Tuna

Restaurant: YEW seafood + bar

  • Signature Dish:
    • Seafood tower for four, market fresh seafood of local oysters, crab, shrimp, albacore tuna, scallops
    • Fisherman's Box, a selection of the best available local and sustainable raw or chilled seafood
  • Indoor Seating: 146 seats in the dining room, 116 seats in the bar and lounge
  • Special Features:
    • Intimate glass-enclosed wine room with sky-lit dining for up to 10 guests
    • Situated at the heart of the restaurant in front of the floor-to-ceiling fireplace, the communal table can host a group of 14
    • The Inlet, the semi-private space is a highly customizable are that can accomdate up to 40 for a sitdown event and features a western maple slab table for up to 24 guests
  • Designer: Engstrom Design Group
  • Sales Manager: Brielle Wong

Off-site Activities:

  • Golf
  • Tennis
  • Hiking
  • Shopping
  • Biking
  • Skiing
  • Running
  • Yoga
  • Beaches
  • Parks
  • Aquarium
  • Science centres
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  • Number of Pools: 1
  • Special Features: Vancouver's only indoor/outdoor swimming pool

Fitness Facilities:

  • Size: 321 sq m / 3,450 sq ft
  • Special Features:
  • Onsite Type A Athletics trainers - experts in personal training
Meeting Rooms

Total Size: 2,405 sq m / 25,883 sq ft

Largest Ballroom: 517 sq m / 5,560 sq ft

Meet and Feed Capacity: 250

Banquet Capacity: 500

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Outdoor Banquet Capacity: 120

Breakout Spaces: 11

Private Dining Room Capacity: 62

Unique Meeting and Event Facilities: Extensive outside catering services for 2 to 2,000 (also featuring YEW catering)

Corporate Social Responsibility

Through the adoption of new policies, procedures, equipment, technologies, third party suppliers, sustainable partnerships, government sponsored rebate programs and many more avenues, Four Seasons Hotel Vancouver is committed to decreasing its ecological footprint on an ongoing basis.  Here are some of the green initiatives that have been adopted as the Hotel moves towards its goal of achieving zero waste:


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  • First luxury hotel in Canada to become 100 percent Ocean Wise including YEW seafood + bar, banquets and in-room Dining
  • Partner with BC Hydro's power Smart Continuous Optimization Program to reduce total Hotel energy, resulting in a savings of 1,567 MWH
  • One of only 37 hotels in the world (and the only Forbes 5 Star property) to be awarded 5 Green Keys from the Green Key Eco-Rating Program
  • Initiated Greening of Meetings effort in which containers in meeting rooms are used to sort out food and product waste