Named after the beautiful culinary Greek island in the Aegean Sea, World Class Chef-driven Hydra Estiatorio Mediterranean & Bar is a Greek seafood restaurant with an engaging and lively 40-foot cocktail bar.

Located in the EXchange Tower atrium, Hydra applies Greece’s time-honored ingredients with traditional cooking styles, focusing on quality Mediterranean dishes such as vine-ripened tomato salad with flat parsley and feta alongside exquisitely-tender grilled octopus garnished with lemon juice and olive oil, or lamb chops served straight from the grill with hints of garlic and oregano.

Hydra Estiatorio Mediterranean & Bar will deliver you to the sun-kissed hills and the aquamarine waters of Greece. The stylish ambiance of this glass enclosed space is perfect to enjoy throughout the day and evening and has expansive seating options; ideal for events of any size.

With a soaring 60-foot lobby atrium, and a complex, award-winning wine program featuring bottles from Greece and around the world and accompanied by refreshing handcrafted cocktails, Hydra Estiatorio Mediterranean & Bar is perfect for intimate functions, with a private space for up to thirty people, and full restaurant buy-outs for up to one hundred and fifty people.

Engage your senses with a visit to Hydra Estiatorio Mediterranean & Bar, located conveniently within the EXchange Hotel Vancouver in the heart of the downtown core.

Our Team

Brad Scharien

Executive Chef

Captivated by the hustle and bustle of the kitchen, Brad Scharien began his culinary journey at the age of sixteen in the city of Victoria, B.C.  Growing up on Vancouver Island made Brad recognize the importance of supporting local farms and fisheries and he takes great pride in sourcing sustainable ingredients from local producers.  Not only does he bring this to the forefront of his cooking, but he shares this philosophy with his culinary team through continuous mentorship and professional development.

Upon his completion of the Culinary Arts Apprenticeship Program at Camosun College and the recipient of a Red Seal certification, Brad’s culinary path eventually led him to Vancouver, where he worked at Italian Kitchen and as the Executive Chef at Coast Restaurant.  With experience in Mediterranean cuisine and a culinary passion for seafood, Brad joined the team at Hydra Estiatorio Mediterranean Café & Bar where he leads the kitchen as Executive Chef.

Mark Greenfield

Partner, Director of Culinary Operations

Mark Greenfield is the Culinary Operations Director 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.

Claire Wright

Partner, Director of Operations

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

Operations Manager, Events

Originally working behind the scenes in IT on experiential marketing projects for groups of one dozen to ten-thousand plus, Pat fell in love with making people happy through food and beverage. He believes equipping both guests and colleagues through increased use of technology helps everyone succeed. He helps keep events humming and the websites running.