International Women’s Day is more than a date on the calendar; it is a moment to recognize the grit, creativity, and community-building power of the women who feed our city. In an industry historically defined by masculine tropes, Vancouver’s female chefs, restaurateurs, and culinary innovators are rewriting the recipe for success—prioritizing sustainability, mentorship, and the preservation of diverse cultural legacies.
This week, we are pulling up a chair with the trailblazers who have turned Vancouver into one of the world’s most exciting food destinations. From the executive chefs leading high-pressure kitchens to the visionary artisans behind our favorite local brands, these women share their raw truths on entrepreneurship, the importance of “seat-at-the-table” advocacy, and the flavors that remind them of home. Join us for a series of intimate conversations that celebrate the hands that cook, lead, and inspire. —Noa Nichol
Amber Macmullin, Bartender, Botanist Bar
From Calgary to Vancouver: You moved from Calgary to Vancouver, after leading from behind the bar at Proof. You’re also known for your “quick rise in the cocktail scene”. Why the move? What was the specific moment you realized that the bar was where you were meant to give your creative energy?
I started bartending during the pandemic. I had been a Flight Attendant for many years but was laid off due to Covid. Pr%f hired me as a server while I thought I was waiting to go back to being in the sky. My general manager, a wonderful woman by the name of Erin Miller, looked at our bar and realized all the bartenders were men and the servers women. She approached me and said if I took her mentorship seriously, she would train me to be behind the bar. I jumped at this opportunity and took to it right away. It wasn’t very long after bartending that I knew I would not be going back to being a Flight Attendant. Six months into working at Pr%f, I was part of the management team, a role that would eventually become the Bar Manager. I moved because I realized I was no longer learning in my role and wanted to see different sides of hospitality.
Mentorship: You’ve shared that one of your favourite “at-work” memories was seeing your first cocktail on a menu, with your name listed among the contributors. How does the “Give to Gain” theme reflect your approach to mentorship and your current mission behind the pine?
Being proud of your work is crucial in creative fields. But when you are a leader, your work extends past the work that ends up on menus, it’s also growing your team. Another one of my favorite memories was watching a bartender I trained have their name and cocktail on a menu. Seeing how this made them so much more confident behind the bar. Working on the team I am now, it’s so small. So you feel the efforts everyone is putting in so immediately and directly. So when I am giving my all alongside people who are also doing the same, the guests are the ones who gain.
Botanical Storytelling: Bartending at Botanist is all about stories and facts. How do you use your drinks to educate guests about the local terroir while still delivering that perfect “Everyday Luxury” experience?
Vancouver, and B.C.’s local terroir, are so rich and beautiful. It’s so easy to incorporate it into cocktails when the area is so bountiful with its own stories and flavours. It’s wonderful to see guests who have never visited Canada or B.C. get to experience the small parts of the area that make it so special. I am so proud to work at Botanist for this reason. They truly love the area and let the ingredients lead the way while showcasing the luxury that Fairmont hotels are known for.
The Sustainability Struggle: What is the one thing the industry needs to “give” to its workers today to ensure long-term careers for women in spirits?
A chance. I know so many women who are interested in a career behind the wood but feel discouraged to start and try. Male dominated fields are intimidating to start. I was lucky enough to have found a mentor early on that was determined to see me succeed, and in my career, I feel that is also my goal. To always offer the education when asked, and put effort and time into the bartenders who came after me.
The Secret Quest: What is one “secret” to a perfect guest interaction that you’ve mastered over your years in hospitality?
Listening. Not only to the words guests say, but things they don’t say and body language. Showing care to a guest really starts there. It’s noticing small details and doing everything we can to bring unexpected joy to people. Yes, making a good drink is important, yes, making sure the water is full and the table is set. But it’s the things they would not expect. Going above and beyond that brings your service to that next level.
Photo by Luis Valdizon
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