Diva made its debut at the Metropolitan Hotel in the summer of 1996. Since that time, Diva continues to attract guests both locally and from around the world with its inventive menus of international cuisine firmly rooted in the bounty of the Pacific Northwest. Diva's distinctive setting and playful style reflect the company's entrepreneurial approach to redefining the standard in luxury hotel restaurants. Diva at the Met is a culinary force in its own right and continues to lead dining trends in Vancouver through its unwavering commitment to elevating food into a true art form. One finds artistry in every aspect of Diva's offering. The interior space was created by Potts van der Lippe Design, achieving a warm yet whimsical ambiance by enlivening a neutral palette of lightwood and marble with glass, bronze detailing and splashes of warm colour. Design accents include a central theme of distinctive light fixtures, a tall wine display, private banquette seating, inlaid wood and bronze detailing. A range of moods from the intimate to the animated are achieved through the treatment of four distinct seating elevations, beginning with a bar and lounge area at the street-front entry, and leading to the three separate dining levels. Diva's chefs, meanwhile, take centre stage at the open Waldorf-style kitchen. Their inexhaustible creativity is fuelled by the freshest seasonal ingredients, affording guests and spectators alike with a view of true masterpieces in the making. Over the years, a veritable who's-who of the culinary world have graced Diva's kitchens. Today, Chef Dino Renaerts continues the tradition of using innovative techniques to create artful cuisine that can be truly called, "inspiring". The perfect complement to their culinary feats are found in Diva's renowned wine cellar, featuring rare-vintage Bordeaux to an excellent representation of British Columbia's top producers including Blue Mountain and Burrowing Owl. The reputed Chef's Table and entertaining tasting menus further add to Diva's capacity to inspire and enliven.