Member of the Month – Dr. Ignatius Cheung

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Tell us a bit about yourself and your professional background.

I was born in Hong Kong. At the age of 14, my father sent me to Sydney, Australia, to be a boarder at the Trinity Grammar School.After completing my secondary education; I was accepted by the Faculty of Medicine at the University of Sydney. I graduated with Honours six years later.

For the next 11 years, I worked as a physician at St. Vincent’s Hospital, Sydney, then at Queen Elizabeth Hospital, Hong Kong, and finally went into private practice in Hong Kong.

In 1983, I decided that I wanted to make a greater impact on patient care and enrolled in a two-year Master of Science degree on Health Care Planning & Administration at the University of British Columbia. After graduation, I had worked as a hospital executive at Lions Gate Hospital in North Vancouver, and the United Christian Hospital in Hong Kong.

 

Tell us about your family.

I am the eldest of eight children. Our father passed away in Hong Kong when I was 22 and in Medical School in Sydney. Although we were well provided for financially, I had to look after my family’s investments in Hong Kong. That was not an easy task as that was before the invention of the personal computer and email! I also had to assume the role of head of the household. My siblings and I are very close. We see one another frequently, and have shared many trips together.

My brother and sisters are all married, but I am single and still looking for the right mate! I have 14 nephews and three nieces, as well as three grandnephews and four grandnieces. Most of my relatives are in Hong Kong and Toronto. My mother used to live in Vancouver, but after suffering from a stroke about 10 years ago, she moved back to Hong Kong where there were more relatives to look after her. I visit her and my relatives in Hong Kong every year during Christmas and New Year’s.

 

When and why did you join TCC?

I was invited to join TCC in 1985 because I was looking for a nice private venue to entertain my relatives, friends, and colleagues. That was before the development of the current building. I like having meals in the main dining/ballroom, as it was rather grand; however, the tiny gym was poorly equipped at the time.

 

What motivated you to join the TCC Board of Directors?

I was invited to join the TCC Board about 15 years ago, but I was rather busy with my professional work and had to decline. I was invited to join again nine years ago; as I had retired, I was able to devote my time to serve the Club. I felt that it was a great honour to be so invited.

 

Tell us about your experiences on the Board.

When I joined the TCC Board nine years ago, TCC was going through a rough period. The Club had just underwent a $6 million renovation and the bank debt was doubled. It was anticipated that as a result of improved facilities, revenue would increase. Unfortunately, the US mortgage backed security crisis caused a near financial meltdown around the world. Business went down for the Club, restaurant revenue dropped, membership dropped, our defined benefit pension scheme for our staff was short-funded, and the Club was losing money managing the hotel rooms. Financially, we broke our bank covenant and was at risk of having our loans called.

For the first few years on the Board, we were fire-fighting. However, through the talents and devotion of our Board Directors, we gradually dug ourselves out of the financial hole. We decided not to manage the hotel rooms and concentrated our attention on increasing membership and to improve member services. We started to build up a capital reserve fund to pay for future capital projects and to maintain our capital assets. We switched our staff’s pension fund from defined benefit to defined contribution to avoid financial liability in future market downturns. We changed top management in order to focus on membership growth and member enjoyment.

In the last several years, our Club is back on course. Membership is growing nicely, hopefully reaching our target of 1892 shareholders that was set a few years back. We have also halved our bank debt. Such achievements are due to our hardworking staff under the leadership of GM Mr. Peter Jackman, and of course the attention and devotion of our Directors.

 

As President & Chair of the Board, what are your goals for your year?

I have four main goals for this year. First, is to build an entrance way to the Club. This will improve security and privacy for the Club. The planning of this project started two years ago when Mr. Grant Weaver was President. Second, is to renovate and upgrade the Members’ Lounge. The planning of this project started last year when Mr. Ron Miller was President. Third, to continue to pay down the Club’s debt in order to put the Club in a strong financial position when the next economic downturn hits. Fourth, to achieve our target of 1892 shareholders. This number will likely guarantee a healthy revenue growth for the Club.

 

What do you enjoy most about the Club?

My favourite place in the Club is our Health Club. You can find me at the gym at lunchtime every Monday, Wednesday, and Friday. My favourite Club event is our Gourmet Dinner Series. This takes place on the last Friday of most months. I encourage our members to give this a try in order to appreciate the depth of culinary expertise our kitchen staff has.

To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.

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Membership Number

Reservation Date (required)

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

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For banquet and meeting room information, please contact:
Andrea Miller
Director of Catering
604-488-8640
amiller@tcclub.com

Megan Powell
Catering Sales Manager
604-488-8605
mpowell@tcclub.com


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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

To book spa services – please call the Fitness Centre at 604 488 8622

Your Name (required)

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Membership Number

Select Restaurant (required)

Reservation Date (required)

Preferred Reservation Time (required)

Number of Guests (required)

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Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

If you have any questions about our various squash programs, please fill in the form below and our program directors will get back to you.

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

If you have any questions about our various swim programs, please fill in the form below and our program directors will get back to you.

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In order to book a tour, please fill out the following form:

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Room of Interest and Event Type

Details

Dress Code: Smart Casual

Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.

All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.

Lions Pub

The Grill

Cuvée Wine Bar

1892 Bistro

Request form

To book a venue, please fill out the following form:

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Booking Details


FRESH SHEET ­


DAILY SOUP
Chicken & Corn | 7

PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8

MEMBERS’ SPECIAL
Turkey & Bacon Sandwich | 15
toasted multigrain, sliced tomato
soup, salad or fries

MEMBERS’ SALAD
Pan Fried Salmon | 18
kale, watercress, fennel, cherry tomato
soba noodles, lemon herb vinaigrette

FEATURED ENTRÉE
Pan Fried Ling Cod | 22
pea risotto, broccolini, carrots
tomato fondue

SWEET TREATS

Swedish Crème Panna Cotta | 11
raspberries, meringue

New York Cheesecake | 9
lemon curd, graham crumble,
raspberry coulis

Strawberry Rhubarb Short Cake | 10
fresh strawberries

Pavlova | 10
citrus curd, seasonal fruit

Caramelized Honey Custard | 9
hazelnut cookie, orange compote

Wine Club

Stay tuned for next quarter's wine club!





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