MARK GREENFIELD | Culinary Director

Mark Greenfield is the Director of Culinary Operations with Executive Hotels. In his role, Chef Mark coordinates teams across multiple restaurants, providing all aspects of back of house operations, including concept design, culinary training, and menu development. A big believer in sustainability, Chef Mark supports farms and fisheries that “do it the right way” by raising and harvesting locally-sourced, conscientiously grown and wild foraged foods.
Before joining Executive Hotels, Mark worked for 14 years for a diverse range of international restaurants and hotels, including the Fairmont Pacific Rim, and Glowbal Restaurant Group in Vancouver. Drawing on years of experience as an Executive Chef and leader, Mark now focuses mainly on team building and cultivating the next generation of passionate chefs to be more knowledgeable, engaged, and effective than ever before.
To contact Chef Mark directly, please email

CLAIRE WRIGHT | General Manager

Claire began her career in the hospitality industry the moment she was invited in to it, her first years were spent at the Oak Bay Marina Café Deli. She went on to serve within multiple establishments in Victoria and Vancouver as she completed her UVic Education degree specializing in learning and behavioural difficulties. However, once the degree was complete and it was time for a ‘real job’, she simply couldn’t shake her passion for restaurants. Instead of the 9 to 5 grind, she joined the opening team of the Watermark on Kits beach! She worked with and led the team there for four years.
Then it was time to see the world! Off to Australia she went, to again work in restaurants, but this time on the other side of the globe. Managing wait lists containing the cast of Entourage and famous DJs in desperate need of a coffee on scrap paper for a little café in Bondi, and so on and so on.
Upon returning from Australia and beyond, Claire joined the famous Glowbal Restaurant Group. It was with GRG that Claire truly honed her skills as Boss Lady, working in each and every restaurant in the group during the decade that she was a part of the GRG family. After a brief hiatus to have her brilliant son, Jack Danger; Claire is back on the Vancouver restaurant scene with Executive Hotel Group. She feels very privileged to be granted the honour of opening this Mediterranean gem in the heart of Vancouver. She is truly excited to give the people of Vancouver a warm and inviting second home where they can get away from it all, right here in the middle of downtown.
Claire Wright is a General Manager who prides herself on working side by side with her team to provide a unique and comfortable dining experience in her restaurants.
Claire’s operational belief is simple; focus on your internal guest first and foremost. Train, treat and praise your employees in a way that ensures that they will flourish and you will not only create an exceptional guest experience, but also keep the stars you have helped to create. You can feel a more fun and positive energy when you walk into a restaurant that people love working at. That is her recipe for success.


PAT GRIFFIN | Event, Sales and Partnerships Manager

A Vancouver native, Pat began his career in IT and PR. Working behind the scenes in IT on experiential marketing projects for clients such as VW, Air Canada and Famous Players / Cineplex theaters, he moved to managing the marketing efforts for Canada’s largest independent Apple dealer before ‘Apple Store’ was a thing. He coordinated marketing campaigns and large scale projects including public festivals or the introduction of now common technologies such as the iPod or WiFi and even new beauty products like nail gels to the Vancouver public.
After a 10 year “visit” to Japan where he not only found true love and started a family – but also fell in love with making people happy through food and beverage events when he opened two bars – he switched career gears to hospitality permanently.
Pat recently joins our team from Whistler’s fabled Bearfoot Bistro known for its out of the box and unapologetically over the top projects were he led high volume up-scale casual brunch for 15,000 in just a few hours at Lu Lu Lemon Sea Wheeze or fine dining 5 course plated dinners atop glaciers. He feels at home managing hundreds of daily catering orders for multiple clients to coordinating VIP canapés receptions beneath Red Bull TV helicopters buzzing overhead in the middle of a mountain bike free ride to selling an intimate private wine maker dinner for 10.



Mark’s love of people and passion for hospitality has sent him through the full gamut of the restaurant regime from aspiring Sous Chef to further guest contact through Restaurant Manager and Maître d’Hotel positions throughout his career.
Being born under the snow-capped North Shore Mountains; and trained locally at VCC in Hospitality Management he has an endearing aptitude for the West Coast and its dining scene. Working in a wide range of Vancouver hotels and restaurants in a vast variety of positions, he prides himself on his panache. Mark has had benefit of working along side the premier of his league in kitchen, wine service, and management as he now holds the torch going forward into a new project. Mark’s love for making memories with the guests are sure to impress upon your first and every visit to come as Hydra becomes your restaurant of choice in Vancouver.