espite the prestigious name, Vancouver’s Four Seasons hotel recently lost its five-diamond rating for physical limitations of the building. Obviously it has been eating away at general manager Guy Rigby, who has decided to undergo a $5.3 million renovation (for the hotel, not himself). The additions and changes are designed to revitalize the hotel and create a generous amount of new buzz among foodies, hotelephiles, and barflies who may have become too accustomed to the Four Season’s accommodation and dining.

Rigby plans to rechristen the hotel with a new ‘smoking hot’ atmosphere, a task which can presumably be achieved by throwing money at it. The Garden Terrace restaurant and Terrace bar have already shut their doors, while the revered Chartwell restaurant will soon become private, limited to hotel guests. But foodiees have no cause for worry, since in their place, the Four Seasons will be replaced by an as-yet-unnamed restaurant and bar, with high hopes to become one of the hottest places in the city.

The space will feature a bar set against a wall of wildlife and foliage, a fireplace, a communal table, intimate dining booths, and a wide open kitchen complete with interactive counter/bar. There will also be an exclusive private dining room enclosed in glass so that common patrons can look on in envy. The new menu will be created by Executive chef Rafael Gonzalez, formerly executive sous chef at The Pierre hotel in New York. If all goes according to plan, the restaurant will be open to the public come November.

As for the rest of the money, it’ll be spent on the 5,000 square-foot second floor lobby and renovations to the lower lobby and driveway. This is scheduled for completion in March. Let’s just hope that Rigby gets those five-stars, or he just might tear down the whole place and start over.