The guiding inspiration for our team at Pat Quinn’s Restaurant & Bar is “Hospitality”. Our mission is to deliver a warm, graceful, hospitable experience with passion, creativity and innovation.
Director of Food & Beverage
Director of Food & Beverage at Tsawwassen Springs
Tsawwassen Springs is excited to have Director of Food and Beverage, Sue Carlile join the team. Sue is an accomplished food and beverage professional, with a business based perspective, and over 30 years in providing leadership in all aspects of restaurant, hotel and private club management, in both Vancouver and Texas. Previous experience includes: Director of Food and Beverage at the University Women’s Club of Vancouver at Hycroft, General Manager at Sequoia Company of Restaurants, The Teahouse Restaurant and Seasons in the Park Restaurant, for 17 years. A dynamic, innovative problem solver with excellent communication and interpersonal skills, and an unstoppable work ethic. A highly motivated achiever and team builder who nurtures talent, sets and accomplishes goals, thrives on challenge and change, and has demonstrated the aptitude and passion to work successfully in a team based, results orientated, and customer-centred environment. Loves sports and the outdoors!
New Executive Chef at Tsawwassen Springs
Tsawwassen Springs is excited to welcome our new Executive Chef, Steven Rutherford to our team. Born and raised in Vancouver BC, Steve Rutherford knew from a young age that his career path would be in a kitchen. Steve started his culinary career at a local fish and chip shop in Steveston at the age of 17. Steve completed the Culinary Arts Program at VCC, before working for Christine’s Restaurant atop Blackcomb Mountain. It wasn’t long before he came back home to work a short stint with Radisson Hotels. In 1999, Steve accepted a role at the Fairmont Vancouver Airport Hotel, and was an integral part of the hotels opening team. Completing his culinary apprenticeship with Fairmont, Steve worked at The Delta Vancouver Suites. A 10-month sabbatical and an opportunity to travel around the world gave Steve the opportunity to taste and experience cultures in Europe, Asia and the South Pacific. Upon returning to Vancouver, Steve was the Executive Chef at the False Creek Yacht Club. Steve then joined the team at the Westin Bayshore Vancouver in June 2007 as the Restaurant Sous Chef. In 2009, Steve was promoted to oversee the Westin Bayshore Banquet Kitchen, running the busy 71,000 square foot facility with a small army of Culinarians. In 2012 Steve was promoted to Executive Sous Chef at the Westin Bayshore and in the absence of the Executive Chef, Steve oversaw the entire kitchen operation. Steve and his family are local residents, living close by in Ladner.
Bennie has been immersed in the restaurant industry for... well, a very long time! He started his career about the same time that Pat Quinn began coaching in the NHL. Luckily for Bennie, in the late 70s, he was coached by another big Irishman, Vancouver restaurateur Tommy O'Bryan, who instilled some great values which Bennie carries with him to this day, values that are very much in sync with Pat Quinn's. Bennie recalls his coach and mentor's words... "Always do your best!" and "Treat everyone the way you'd like to be treated."
It seems fateful that Bennie's long and varied restaurant career would land him in a restaurant where the culture fits so closely with his own values, and where his passion for hospitality can truly shine.
Kadiga found her passion for hospitality at the Fairmont Chateau Whistler. She continued her career with the Fairmont with a 2 year stint at the Savoy Hotel in London, as well as part of the opening team at the Fairmont Pacific Rim until 2010. From there she joined the opening team at Hawksworth Restaurant. After a couple of years in Calgary she has returned to BC and is thrilled to be part of Tsawwassen Springs.