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
Patrick Doré brings to the Tsawwassen Springs Food and Beverage Team 30 plus years of diversified experience in the hospitality industry with several 5 AAA Five Diamond properties under his belt. His culinary journey started at a young age in the Fraser Valley and Vancouver- then to Seattle where he honed his skills as Chef de Cuisine and Executive Sous Chef at the iconic 5 Star Olympic Hotel under both the Four Seasons and Fairmont flags. During this time he had a stint at the Four Seasons Atlanta and has also cooked at the famous James Beard House in New York city. His first Executive Chef post came at the Fairmont Royal Pavilion in beautiful Barbados and then brought him back home to helm The Fairmont Waterfront in Vancouver. Patrick has a deep love for the ingredients of this region and a genuine passion for teaching young culinarians. He is also a craft brewer, having won national and local awards for his beer. He is excited to be here and ready to provide a peerless food and beverage experience at Tsawwassen Springs.
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.
Michael has been in the hospitality industry for over 20 years. His passion for food landed him at VCC achieving the culinary art degree. He then started his professional career at The Sheraton Wall Centre Hotel as part of the kitchen crew. Within 6 years in the kitchen achieving a Junior Sous Chef position, Michael then move to the front of the house as a Supervisor in the restaurant becoming the Manager of the Restaurant. More than a decade with Sheraton, Michael went and joined Diva at the Met @ The Metropolitan Hotel for 2 years. Then he decided to try the casino world but that ended up quite short as he found his calling at the Shangrila-la hotel becoming the Asst. Manager and that is where he excelled his fine dining career. Michael's passion is to nurture and develop his colleagues to become the best.
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.