The Heart Behind the Heat

Chef John Vasquez brings a deep passion for the artistry of cooking, community connection and Santa Barbara’s local bounty to his role as Executive Chef of the Kimpton Canary Hotel. Born and raised in Texas with over a decade of culinary experience, Vasquez blends creativity, a commitment to seasonality and his signature flair for hospitality to the Kimpton Canary. Vasquez’s culinary journey includes roles at top restaurants, country clubs and hotels in Austin and San Diego and San Antonio. He served as Complex Executive Sous Chef at the Omni Hotel and the Mokara Hotel, and most recently as Executive Sous Chef of the InterContinental Riverwalk San Antonio. Here, he developed menus for five outlets and was honored by the San Antonio Hotel & Lodging Association with a 2024 “Hidden Gems” Award, just 60 days after the property opened. 

Bringing his Southern hospitality back to the West Coast, Vasquez embraces the Central Coast’s rich agricultural landscape, exceptional produce and outstanding wines, blending the warmth of Southern cooking with the vibrancy of California’s coastal cuisine. As Executive Chef of the Kimpton Canary and its signature restaurant, Finch & Fork, Vasquez channels his creativity and expertise into elevated comfort food rooted in local sourcing, taking advantage of the weekly Santa Barbara Farmers Market that takes place right outside the restaurant. Taking pride in nurturing others through food, Vasquez brings heart and technique to the plate without compromising approachability, making Finch & Fork a continued, locally-loved destination for all occasions.