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!
Executive Sous Chef
Executive Sous Chef at Tsawwassen Springs
With over a decade of experience under his belt, Christopher Tse is honoured to be sharing his culinary skills as the Executive Sous Chef at Pat Quinn's Restaurant and Bar. After graduating from Dubrulle Culinary Institute back in 2006, Chris began expanding his flavour profile through working in diverse environments that included chain restaurants and hotels. His peers and colleagues acknowledges his talents and with their support and inspiration, Chris combines his passion and creativity which has encouraged him to continue climbing upwards in his career ladder. His versatility is further highlighted in his roles such as the Chef de Partie in renowned restaurants like the prestigious Michelin two-star restaurant, Amber at the Landmark Mandarin Oriental, Hong Kong. Upon his return to Vancouver, he assumed the position of the Executive Sous Chef at the breathtaking Seasons in the Park. Having established his foundation for succulent creations, Chris cordially invites you to embark on an impeccably delectable culinary adventure that will surely tantalize your appetite through all your senses.
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.
Levi Lubis brings to Tsawwassen Springs an immense amount of hospitality experience. He was born and raised in Bali- graduated from hotel school while working his way up the hospitality ladder at the Grand Hyatt in Bali. Levi was interested in seeing the world as a young man and made the decision to move to Seattle to join the prestigious Cruise Ship Company-The Holland America Cruise Lines. He spent years at sea and travelled around the entire globe several times on cruise ships as a server/manager- providing impeccable service. Levi then moved to Vancouver and joined the Sutton Place Hotel as a Manager for 9 years. He then relocated to the Canadian Rocky Mountain Resorts for two years, to experience life in the Rockies. Levi loves the ocean and was delighted to be offered a phenomenal position on the Sunshine Coast of BC as the Food and Beverage Manager at the wonderful Rockwater Secret Cove Resort. He spent 9 years at The Rockwater and now has been invited back to the mainland to join our management team at Tsawwassen Springs.