Dear Union Club Members,

Welcome back to the Club! How wonderful it is to say those words.

The phased reopening is going well as we start to return to our Club. While the surroundings may not seem as familiar as before – the most noticeable being increased open spaces and required reservations – I know we will adapt well to our new world and public health protocols.

Part of this on-going adaptation sees the weekly Take-Out Meal Kits continue. I know a few members have treated their family or close circle friends with one of these dinners to celebrate a birthday or acknowledge a special event. And, we can now also enjoy the newa la carte menus both in the Club or at home or office. Simply call to arrange pick up during normal service hours. If you can’t dine at the Club, you can enjoy the next best thing!

Please remember to make reservations for dining and the Fitness Centre through the Front Desk. Members can also enjoy a night or two away from the house with the member’s special guest room rate.

If you have any questions about Club operations under the new protocols, please see the up-to-date re-opening plan here or contact the Front Desk. Given on-going evolution of public health directions, we will learn and adapt as we go. Member respect of the protocols and cooperation is appreciated on such matters as physical distancing and staying home if feeling unwell.

I know staff and the Member Engagement Committee are working on summertime offerings while ensuring our Club remains a safe and trusted haven for us and our close circles. Please keep an eye out on the weekly emails, and the next newsletter in your mailbox by early July for more on summer at our Club.

Again, welcome back. I so look forward to seeing you!

Grace Van den Brink, President

THE FITNESS CENTRE IS NOW AVAILABLE!

The Fitness Centre re-opened on May 26 and is now available to members from 7:00am to 7:00pm, Monday to Friday, and 8am to 4pm on Saturday and Sunday. There will be no early access to the Fitness Centre. 

The Steam Room will remain CLOSED until we are allowed to open by the Health Authority. As the Fitness Centre will have a maximum capacity of 5, members wishing to make use of the Fitness Centre must reserve their time. 

Please reserve your one-hour time block at the Front Desk. Should a member arrive without a reservation, the Fitness Centre Supervisor will determine if there is space available, or if the member needs to wait until the next available time. The changing rooms and shower facilities will be available; however, members are encouraged to bring their own personal grooming products as all Club-provided amenities have been removed.

FOOD & BEVERAGE NEWS!
BREAKFAST, LUNCH & DINNER SERVICE RETURNED MAY 26!

All dining will be by reservation (no walk-ins) with reservations being taken at the Front Desk – 250.384.1151 (ext. 0) or reservations@unionclub.com.

To view the revised menu offerings, please click on a link below:

• BREAKFAST MENU

• LUNCH MENU

• CASUAL DINING (Mon, Tues & Wed)

• DINNER MENU (Thurs, Fri & Sat)

A LA CARTE TAKE OUT AVAILABLE MAY 26
With the launch of the new menus (listed above), members will now have the option to place take out orders from the a la carte menu. You can even pre-order, pick up and dine on the Patio!

Should you wish to order during the normal hours of service (breakfast 7:30am to 9:30am; lunch 11:30am to 2:00pm, and; dinner 5:00pm to 8:30pm), please contact the McGregor Bar at 250.384.1151 (ext. 313) and provide at least 20 minutes from when you plan to come and pick up.

CHANGES TO SERVICE AT THE CLUB
With the Club’s re-opening of food services comes changes to some service procedures. Table service will be adjusted to limit the amount of time and contact a server spends with you. This means: 

• Food and drinks will be placed at the head of the table.
• You will be asked to pour your own water and wine. 
• You will be asked to place your cutlery on your plate once finished your meal. 
• You may be asked to pass your soiled plate or glass to the head of the table to be cleared. 
• The maximum number of guests allowed at one table is 6.
• Please do not socialize in the bar and leave the space open for members to come in and order a drink / pick up take away food. 

We thank you in advance for your understanding of these important changes.

NEW COCKTAIL LIST FOR THE MCGREGOR BAR!
The Club’s Food & Beverage Manager has recently curated a new cocktail list for Club members! When next in the Club, please visit the McGregor Bar and try a new favourite! To view the cocktail list, please click here.

THIS WEEK’S TAKE OUT MEAL KITS – ORDER TODAY!
To view the take out menu options for May 26 to May 30, 2020 please visit the Club’s Dining page on our website by clicking here.

All meals come fully cooked and packaged, ready for re-heating.

Please email sales@unionclub.com to let us know which days you would like to sign up for. 

This week’s deadline for sign up will be Friday, May 29 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.

Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com

To view the take out menu options for May 26 to May 30, 2020 please visit the Club’s Dining page on our website by clicking here.

All meals come fully cooked and packaged, ready for re-heating.

Please email sales@unionclub.com to let us know which days you would like to sign up for. 

This week’s deadline for sign up will be Friday, May 29 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.
Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com

NEW FEATURE: MEET THE MANAGEMENT TEAM

The Union Club of British Columbia is home to a unique Management Team. Long-term success depends, above all, on the quality of the Team providing the leadership, direction and vision. The Union Club is in good hands with the current Management Team’s wealth of experience and knowledge of the hospitality industry.

To introduce (or re-introduce in some cases) your Management Team to you, your weekly email will now feature “Meet the Management Team”, where a different Manager will be profiled each week. This week we feature Andre Garneau, Front Office Manager:

Andre Garneau, Front Office Manager

I was born and raised in Vancouver BC. It was a great place to grow up. We were always going to the mountains to ski, playing hockey, going for bike rides around Stanley Park and spending time on the beach in English Bay. We went on road trips and would go camping throughout BC. I have always appreciated where we live, and I have always wanted to share that with everyone who visits this remarkable place.

After graduating with a degree in Hospitality Management, I moved to Whistler BC in 2000. There I worked for the largest ski resort in North America – Whistler Blackcomb as Guest Services Supervisor. I learned many skills working in a large operation with people from all over the world and providing guests with exceptional service. On a busy day we would have over 25,000 people accessing the resort. I also worked for The Fairmont Chateau Whistler as Fairmont Gold Supervisor. The Fairmont Chateau Whistler is consistently ranked as one of the best hotels in North America and this experience gave me the opportunity to learn from many experienced professionals in the Hotel and Travel industry which was valuable to my growth within the field.

Living and working in Whistler was an incredible experience. It was great to ski over 100 days a year, play golf all summer, and go to incredible restaurants with friends. However, a new opportunity would present itself and I could not turn it down.

I was recruited by Royal Caribbean Cruise Lines and I moved to Miami in 2005. I spent over 10 years working onboard cruise ships all over the world as Operations Manager. I have traveled to over 50 countries including France, Morocco, Argentina, Portugal, Spain, Italy, Greece, Croatia, Russia, Sweden, Norway, Australia, Egypt, and many more around the world. I always appreciate the experience of traveling and exploring new places. This opportunity provided me the experience of handling many different situations with a systematic approach and professionalism. My role included overseeing all shipboard operations while managing a team of personnel from all over the world. I was responsible for directing embarkation and debarkation of the vessel for thousands of people, training and supporting new staff members as well as dealing with any situations brought to my attention.

My wife and I decided to move to Victoria in 2016 to start our family and grow within this wonderful community. We welcomed our son in 2017 and are loving the adventures of parenting. Prior to joining the Union Club as Front Office Manager in January 2019, I was the Duty Manager at the Hotel Grand Pacific from 2016-2018 where I was responsible for all Front Office Operations. I have truly enjoyed my time at the Union Club so far and when I am not at work, I enjoy spending time with my family, playing golf, and exploring Vancouver Island.

Welcome Back to Your Club!

As I’m sure most of you are aware, the Club opened this past Tuesday, May 19th. It was very nice to walk in the doors and see familiar faces.

Our opening is a phased one with Club Management and staff working very hard to follow all public health directions, guidelines and recommendations. Please watch for email updates, check the website under ‘Covid-19: Re-Opening’, or call the Club should you have any questions.

Our Club is on solid financial ground unlike some organizations that are not as fortunate. When the decision was made to close, Club Management took decisive steps to trim expenses. Our Finance Committee, led by Rick Sousa, has created multiple budgets for ever changing circumstances while researching and utilizing available financial support programs. Our capital projects are on hold and our savings will remain intact for future building investment.

It is an honour to work with the General Committee, Finance Committee, members, Club Management and staff during these trying times. Tough questions had to be asked and difficult decisions made. I can say without hesitation that we have the right people in the right places.

I sincerely thank our members for their strong support of the Club during these past nine weeks. Your encouraging emails, donations to staff, use of our Takeout Meals Program and above all, patience, clearly demonstrates your resolve and commitment to our Club.

I look forward to seeing you at the Club!

Lyle Soetaert,
Vice-President

The Union Club’s “Soft Opening” Continues

Your Club welcomes you back! The Union Club re-opened on Tuesday, May 19, under the following rules and guidelines. Operating hours will be 7:00am to 11:00pm, seven days a week. For the complete up-to-date re-opening plan, including the rules and regulations that will be in place, please click here.

The Fitness Centre Re-Opens May 26

The Fitness Centre will open on May 26 and will be available to members from 7:00am to 7:00pm, Monday to Friday, and 8am to 4pm on Saturday and Sunday. There will be no early access to the Fitness Centre.

The Steam Room will remain CLOSED until we are allowed to open by the Health Authority. As the Fitness Centre will have a maximum capacity of 6, members wishing to make use of the Fitness Centre must reserve their time. Please reserve your one-hour time block at the Front Desk. Should a member arrive without a reservation, the Fitness Centre Supervisor will determine if there is space available, or if the member needs to wait until the next available time. The changing rooms and shower facilities will be available; however, members are encouraged to bring their own personal grooming products as all Club-provided amenities will be removed.

FOOD & BEVERAGE NEWS!

NEXT WEEK – BREAKFAST, LUNCH & DINNER RETURN!
Your Club’s General Committee and Management Team are excited to announce the return of breakfast, lunch and dinner service at the Club on Tuesday, May 26!
All dining will be by reservation (no walk-ins) with reservations being taken at the Front Desk – 250.384.1151 (ext. 0) or reservations@unionclub.com.

To view the revised menu offerings, please click on a link below:

• BREAKFAST MENU

• LUNCH MENU

• DINNER MENU

A LA CARTE TAKE OUT AVAILABLE MAY 26
With the launch of the new menus (listed above), members will now have the option to place take out orders from the a la carte menu. Should you wish to order during the normal hours of service (breakfast 7:30am to 9:30am; lunch 11:30am to 2:00pm, and; dinner 5:00pm to 8:30pm), please contact the McGregor Bar at 250.384.1151 (ext. 313) and provide at least 20 minutes from when you plan to come and pick up.

CHANGES TO SERVICE AT THE CLUB
With the Club’s re-opening of food services comes changes to some service procedures. Table service will be adjusted to limit the amount of time and contact a server spends with you. This means: 

• Food and drinks will be placed at the head of the table.
• You will be asked to pour your own water and wine. 
• You will be asked to place your cutlery on your plate once finished your meal. 
• You may be asked to pass your soiled plate or glass to the head of the table to be cleared. 
• The maximum number of guests allowed at one table is 6.
• Please do not socialize in the bar and leave the space open for members to come in and order a drink / pick up take away food. 

We thank you in advance for your understanding of these important changes.

NEW COCKTAIL LIST FOR THE MCGREGOR BAR!
The Club’s Food & Beverage Manager has recently curated a new cocktail list for Club members! When next in the Club, please visit the McGregor Bar and try a new favourite! To view the cocktail list, please click here.

THIS WEEK’S TAKE OUT MEAL KITS – ORDER TODAY!

To view the take out menu options for May 26 to May 30, 2020 please visit the Club’s Dining page on our website by clicking here.

All meals come fully cooked and packaged, ready for re-heating. Please email sales@unionclub.com to let us know which days you would like to sign up for. 
This week’s deadline for sign up will be Saturday, May 23 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.
Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com

NEW FEATURE: MEET THE MANAGEMENT TEAM

The Union Club of British Columbia is home to a unique Management Team. Long-term success depends, above all, on the quality of the Team providing the leadership, direction and vision. The Union Club is in good hands with the current Management Team’s wealth of experience and knowledge of the hospitality industry.

To introduce (or re-introduce in some cases) your Management Team to you, your weekly email will now feature “Meet the Management Team”, where a different Manager will be profiled each week. This week we feature Danielle Scott, Sales & Engagement Manager:

Danielle Scott, Sales & Engagement Manager

Danielle Scott joined the management team in February 2019 as our new Sales and Engagement Manager, and has enjoyed meeting Club members ever since.

Having recently relocated from Vancouver, BC, she is a former graduate of Capilano University with a Bachelor of Business Administration Degree.

Danielle started her career as a Sales and Marketing Coordinator for Tsawwassen Springs real estate development and golf course. She assisted in the sales and marketing of over 450 condos and houses as well as opening the 18-hole golf course, clubhouse facilities and Restaurant and Bar. She gained valuable experience through her diverse roles with Tsawwassen Springs over the 4 and a half years spent there.

She moved on to work for Rosewood Hotel Georgia in downtown Vancouver as an Event Sales Coordinator and was quickly promoted to an Event Sales Manager. She had the pleasure of building strong relationships with both her colleagues and with her clients, and thoroughly enjoyed planning large weddings, social events and corporate seminars.

In her free time Danielle enjoys playing competitive indoor and beach volleyball, running, hiking, camping and boating. She is always excited to try a new challenge.

Dear Union Club Members,

The Victoria Day weekend is here. Though the forecast calls for clouds and showers, there is more than a glimmer of good news for our Union Club community.

This week, the General Committee virtually met and approved reopening of the Union Club in line with directions from the Provincial Health Officer and WorkSafeBC. As our priority continues to be the protection of members and staff, the reopening will be in phases.

On Tuesday, May 19^th, the Club will have a ‘soft’ opening with limited offerings such as complimentary tea and coffee. Food and beverage service is expected to start June 1^st. Guest rooms will also be available as of May 19 for members. The Executive Fitness Centre will open when we have direction to do so.

Staff is implementing new health and safety protocols and working on how to inform us of these new procedures. Member cooperation will be appreciated on such matters as physical distancing and staying home if feeling unwell. Staff has assured me that it will be easy to follow the signs!

The Takeout Meals program began last week with many members enjoying the Club’s cuisine and pairings at home. The meals are perfect for singles, couples or even a very small gathering of trusted contacts, the latter in line with Dr. Bonnie Henry’s guidance of course! Remember to check the weekly email on Mondays for menu choices and ordering deadlines. Takeout Meals will continue into the near future.

The General Committee and Management look forward to bringing you further updates and initiatives as they become available.

The past two months have been challenging for all. On behalf of the General Committee, thank you for your support and understanding as we continue to sail uncharted waters. I can hardly wait to welcome you back to the Club. Until then, stay healthy and stay safe.

Grace Van den Brink, President

The Union Club’s ‘Soft Opening’, May 19

The Union Club will be re-opening under the following rules and guidelines on Tuesday, May 19 at 7:00am. Operating hours will be 7:00am to 11:00pm, seven days a week.

For the complete re-opening plan, including the rules and regulations that will be in place, please click here.

This Week’s Take Out Meal Kits – ORDER TODAY!

To view the take out menu options for May 19 to May 23, 2020 please visit the Club’s Dining page on our website by clicking here.

All meals come fully cooked and packaged, ready for re-heating. Please email sales@unionclub.com to let us know which days you would like to sign up for. 

This week’s deadline for sign up will be Friday, May 15 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.

Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com

MÉCÉNAT MUSICA VIDÉOCLIPS

As many Club members may recall, we have been treated to international musicians performing at the Club, thanks to our friends at Mécénat Musica (who are also UC members).

Mécénat Musica Vidéoclips is a cultural music video channel hosting original cultural music videos.The non-profit mission is to assist exceptional artists by producing, distributing and marketing cultural music videos. Culture & musicis their passion!

Mécénat Musica Vidéoclipsconvey a sense of culture (not just videos of artists performing).Locations are in streets, parks, galleries, museums, cafes, concert halls, lakes, mountains … anywhere.

For view these videos, please click the link below:
MÉCÉNAT MUSICA VIDÉOCLIPS PLAYLIST

WOMEN’S GOLF DAY 2020

Women’s Golf Day (WGD) is an event celebrating girls and women playing golf and learning the skills that last a lifetime.

WGD is a collaborative effort by a dedicated team, golf management companies, retailers and organizations all working together to engage, empower and support girls and women through golf.

The four hour experience allows a simple and accessible platform to build a foundation and creates a network to support the continuation of golf no matter what skill level or interest while engaging them in a charitable cause with global impact from a local level.

For full details, please click on the link below:
WOMEN’S GOLF DAY 2020

NEW FEATURE: MEET THE MANAGEMENT TEAM

The Union Club of British Columbia is home to a unique Management Team. Long-term success depends, above all, on the quality of the Team providing the leadership, direction and vision. The Union Club is in good hands with the current Management Team’s wealth of experience and knowledge of the hospitality industry.

To introduce (or re-introduce in some cases) your Management Team to you, your weekly email will now feature “Meet the Management Team”, where a different Manager will be profiled each week. This week we feature William Johnson, Food & Beverage Manager:

William Johnson, Food & Beverage Manager

I recently moved my family to Victoria from Vancouver for the Food and Beverage Manager position at The Union Club of British Columbia. I am excited to take the position as I had been a guest at the Club many times and greatly enjoyed my experiences here. I am also good friends with Chef Nicholas, who did an excellent job of convincing me to make the move.

My most recent endeavour prior to joining the Union Club was as the proprietor of Crowbar Restaurant. It was a 30-seat restaurant and cocktail bar in Vancouver. We specialized in whole animal butchery and worked with local farms to bring a simple, contemporary menu together. I worked closely with my team to ensure every guest had a wonderful experience. I also curated the restaurant’s cocktail offerings, wine, cider and beer selection. Crowbar was a labour of love, but I was happy when the time came to sell and begin a new adventure.

Before venturing out on my own, I worked as a manager, barman, and sommelier at numerous fine-dining establishments around Vancouver. My resumé includes stints as bar manager at the award winning L’Abattoir restaurant, bar manager at the renowned CinCin Ristorante + Bar, as well as head barman and sommelier at Gastown’s Nicli Antica Pizzeria. Prior to that, I laid the foundation for a future in the restaurant world at Cactus Club Café, where I climbed the culinary ladder from bartender to manager and eventually earning the role of wine director/sommelier.

In addition to being a cocktail enthusiast, I am also a certified sommelier, completing my Level 4 Sommelier Diploma through the Wine and Spirit Education Trust. I have received additional training with the WSET as an Approved Internal Assessor – a program designed teach the courses that I enjoyed so much. I most recently completed the United States Association of Cider Makers’ Certified Cider Professional program. Additionally, I hold a general arts degree from Capilano University.

I look forward to sharing the value of my experiences with my team. I hope to teach and inspire the food and beverage team to be truly hospitable. Together, we will strive for friendly and welcoming service and build a culture of kindness and generosity.

Dear Union Club Members,

Mother’s Day is mere days away. Please join me in wishing a Happy Mother’s Day to our mothers, grandmothers and women who helped shape and define us in large and small ways. This year is unusual to say the least, and I know many of us are missing the tradition of Mother’s Day Brunch at the Club.

We can still celebrate these important women with a phone call, online, or gifts through local shops. Special moments and memories can also be shared on our Club’s Facebook page.

Earlier this week, the Union Club launched the Take-Out Meal Kits. Enjoy the Club’s cuisine and pairings at home with ready for re-heating meals and extras. Simply order and pick up as below. Given our limited staff at this time and the need for planning, please remember to order by Friday, May 8, 5 p.m. for meals on offer May 12-16.

Yesterday afternoon, the provincial government announced plans to gradually loosen some current restrictions on daily life. Management is working on various opening scenarios and member offerings in line with the direction of public health authorities. We need to ensure our Club has health and safety protocols in place, and that members and staff are well informed of these protocols. We will share information as it becomes available. Stay tuned!

The priorities of the Finance Committee and General Committee continue to be the health and safety of members and staff, and the sustainability and financial viability of our Club. We are strategizing next steps, both for the short term and looking to the future. To this end, we continue to meet remotely on weekly and bi-weekly bases. I would like to thank Lyle Soetaert, Vice President for ensuring we can meet remotely, and his patience as I continue to learn about this technology!

I look forward to welcoming you back to the Club. Until then, stay healthy and stay safe.

Grace Van den Brink,President

MOTHER`S DAY MEMORIES

Share a special memory you have with your mother!

Before Saturday, May 9 at 10:00pm, send a photo of you and your mother to membership@unionclub.com and you could be featured on the Union Club`s Facebook and Instagram pages on Sunday, May 10!

THE CLUB LAUNCHES TAKE OUT MEAL KITS!

On Monday, May 4, the Club launched the `UC Take Out Meal Kits`program. In the first 72 hours, demand has been amazing! It appears Club members are missing the amazing food coming out of the Club`s kitchen.

All meals come fully cooked and packaged, ready for re-heating.

Please email sales@unionclub.com to let us know which days you would like to sign up for. Please note: all menus listed below are for next week (starting May 12).

This week’s deadline for sign up will be Friday, May 8 at 5:00pm. Meal Pick Up Time will be between 12:00pm – 5:00pm, each day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it.

To view the take out menu options for May 12 to May 16, 2020 please visit the Club’s Dining page on our website by clicking here.

Should you have any questions about the UC Take Out Meal Kits, please contact Danielle Scott, Sales & Engagement Manager, at sales@unionclub.com

BUTCHART GARDENS RE-OPENS TO THE PUBLIC

As of Friday, May 1, The Butchart Gardens has re-opened to the public, welcoming you to take solace from this beautiful garden.

They do need you to follow specific rules to guarantee you and your families (and their staff and their families) stay safe. Following these rules will allow The Butchart Gardens to remain open to offer comfort to all those who wish to visit there during these difficult times.

For full details, please click the link below:
THE BUTCHART GARDENS COVID-19 UPDATE

ARE YOU MISSING YOUR REGULAR BRIDGE HANDS?
Our friends at The Ranchmen’s Club in Calgary, AB recently introduced us to BridgeBase.com. 

If you are missing your regular social Bridge game, fear not – Bridge is still alive and well, albeit not in the Renaissance Lounge yet, but in the rooms online at BridgeBase.com.

There are a few different ways to play on the Bridge Base Online site (BBO) both for free and organized games with a small cost.

For full details, please click on the link below:
BRIDGE BASE ONLINE

NEW FEATURE: MEET THE MANAGEMENT TEAM
The Union Club of British Columbia is home to a unique Management Team. Long-term success depends, above all, on the quality of the Team providing the leadership, direction and vision. The Union Club is in good hands with the current Management Team’s wealth of experience and knowledge of the hospitality industry. 

To introduce (or re-introduce in some cases) your Management Team to you, your weekly email will now feature “Meet the Management Team”, where a different Manager will be profiled each week. This week we begin with David Hammonds, General Manager:

As I update my bio during the COVID-19 pandemic, it is the first week of May 2020; and we are experiencing a time that we never would have imagined a mere 6 months ago. As I am sure you would all agree, we are all in the middle of one of the biggest challenges we will face in our lifetime; but I remain confident that together we will get through this pandemic, and life will start to ‘open up again’ as we move successfully towards our new normal.

In terms of my biography and ‘who I am’ professionally, I wanted to share with you some of my experience and leadership philosophies, so you can perhaps have a better sense of what motivates me as the General Manager of the Union Club of BC. First and foremost, I feel that my management style is one that empowers people to make their own decisions and supports them to grow within their positions and careers. I am not a ‘shouter’, which for an ex-Chef is rare; especially given my early training and the era in which I came through the culinary field. (Ok – perhaps there were times as a Chef with 165 cooks that I might have raised my voice ‘a little’, as you do sometimes have to make sure the team knows who is in charge!). That being said, I hope my teams – present and in the past – have always viewed me as an approachable and caring leader.

I have always made decisions in the kitchen as if I was making decisions for my own business, and the decisions I make for the Union Club of BC are no exception; always asking myself, ‘if it was my money, what would I do?’. I think this philosophy has worked well for myself and the Club for the past 10 years – as well as in all my leadership roles as an Executive Chef; working in 5 countries and being a part of 9 hotel openings during my career.

I came to The Union Club of British Columbia in March 2010 with over 25 years of experience working with Fairmont Hotels and Resorts; including 17 years as the Executive Chef of the Fairmont Empress . Prior to the Empress, I started my career at the famous Gleneagles Hotel in Scotland, and then moved to the Birmingham Metropole Hotel at the National Exhibition Centre. In the late 1970s’, I arrived in Canada and had a short stop with Holiday Inns, and then moved to open the King Edward Hotel on King Street in Toronto. The west coast of Canada was calling, and I accepted the job to open the Delta Mountain Inn in Whistler. After 18 months in Whistler (I even learned how to ski), The Empress Hotel hired me as their Executive Chef, and so my career with Fairmont (formerly CP) Hotels began.

After my departure from the Fairmont Empress, my family and I spent seven years in Dubai, UAE, where I was the Executive Chef responsible for the culinary operations as well as the opening of the Fairmont Dubai (with a culinary staff of 165 and 9 restaurants to oversee). During my time in Dubai I also traveled to Cairo to take over a Sheraton Hotel and brand it to a Fairmont. Our years in the Middle East were exciting and very challenging, with many very early starts to the day and late ends. I left Dubai in 2008, and Fairmont then asked me to assist with the opening of two hotels in China. To that end, I accepted the position as Integration Chef with the Fairmont Beijing (Beijing, China) as well as with the Fairmont Yang Cheng Lake (Kunshan, China). I feel this global experience has brought me a valuable international perspective, that I have in turn been able to bring to the Union Club.

My international experience, depth and breadth of food and beverage knowledge, has provided the Union Club with a strong commitment to member services and a wealth of knowledge in the hospitality/service industry. Again, my leadership style is best demonstrated through the support of, and interest in, employee relations, engagement and communication.

My goal remains to make The Union Club of British Columbia a Club that is not only successful financially, but also a Club that members feel comfortable in – a place they can call a ‘second home’; and, equally important, as an employer that our employees love coming to work with. Basically, to sum it up, a place of friendship and loyalty.