Michèle Soregaroli is Canada’s first Business Differentiation Coach and co-owner of Transformation Catalyst. She specializes in sustainable, competitive strategies for business owners and executives who strive to be innovative leaders in their field. She is the creator of the Business Differentiation Blueprint™, which helps clients transform how they identify and articulate their distinctive offer, create exceptional value through it, and tap into the real potential in their organization. Michèle’s work has inspired business owners to become better, contribute more, challenge existing paradigms, and live with more purpose and more meaning. She has been featured in the media and has won awards for her coaching and her Business Differentiation Blueprint™ Program, including the 2013 International Coach Federation “Coach Impact” Award.
Why did you choose your profession?
I am a Professional Coach because it provides me with opportunities to draw out individual strengths and talents, and, at the same time, support people to reach for their dreams. When I see a sparkle light up in their eye, and feel a sense of profound empowerment emanate from our clients, I get chills. Nothing brings me more joy. I am consistently inspired by people who reach beyond their perceived limits and stretch into scary challenges to pursue something deeply meaningful to them. I also have a healthy respect for entrepreneurs, and am fascinated by how businesses, communities, and individuals can intersect to leverage their unique strengths and create a more fulfilling human experience for all.
What motivates you?
A mindset of possibility, mastery, and generosity expressed through an ambitious and honourable entrepreneurial venture always inspires me. We all have so much potential and when that potential is realized by calling up our best self, creating real value for those around us, and contributing to the betterment of society, I am, without exception, extremely motivated to fan that flame!
What is your vision for success?
“You were born an original. Don’t die a copy.”
Describe your proudest personal or professional accomplishment.
Over the last 12 years, I have built a business with my husband, Brian Soregaroli, that has met, and in many cases exceeded, our expectations and hopes. Our business provided us the opportunity to be fully present in raising our two children. (They are now budding young adults, and I still wonder if they even know that we work!) Our work also allows us to live in full alignment with our values, meet our needs, leverage our unique strengths, and have a meaningful impact on the greater good. It gives us a platform to design an offer that both inspires us and brings significant value to our clients and network and opportunities to meet some amazing people and work with incredible clients who inspire us every day. Our business also allows Brian and I to work, play, and fully enjoy the life we have built, together, in a community of wonderful people whose relationships we value and cherish. Each of these individual accomplishments are, in and of themselves, not significant; however, as a whole, the accomplishment of having designed and built a life that continues to honour “all the really important parts,” makes me delighted with our progress to date!
Why did you become a member of Terminal City Club?
I joined because of the warmth and kindness of the TCC team. The Club has a good environment for client meetings, and the facility’s design and member functions help us meet new people. It’s also a great alternate working space.
What have you enjoyed the most about the Club so far?
We enjoy the Club member events, wine tastings, Gourmet Dinners, and pop-up events as they happen. I use the Club for business meetings, daytime breaks on the patio in the summer, hosting friends and family, and as a “home away from home.” One of these days, I may actually take advantage of the gym, too!
What are you currently reading?
I happen to love to read, and my bedside table is bulging with books right now! I have four active “reads on the go” at the moment: The Hacking of the American Mind by Robert Lustig; Dare to Lead by Brené Brown; Meditations by Marcus Aurelius; Grain Brain by David Perlmutter, MD.
For what in your life do you feel most grateful?
This is not a “what,” but a “who.” I am most grateful for my husband, Brian. I would not be who I am today without his enduring love, support, and encouragement. If I had to choose a “what,” I would say that I am most grateful for the transformational potential available to us through the neuroplasticity of our brains!
To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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.
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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.
In order to book a tour, please fill out the following form:
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.
TO SNACK AND SHARE
warm potato chips 9
caramelized onion dip
confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives
cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini
seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae
mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash
wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad
crispy fried chicken 14
sumac spiced honey, sugar waffle shards
blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro
satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce
sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun
THE LIGHTER SIDE
north arm farm heirloom carrots 9
charred broccolini 9
potatoes mostarda 9
seasonal vegetables 9
fine herb butter
hand-cut kennabec fries 8
truffle aioli, chive
caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan
house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles
quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce
marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips
braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts
carrot & saffron risotto 23
olive crumble, carrot chips
To book a venue, please fill out the following form:
Friday, March 13
Minestrone | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
Ham & Smoked Cheddar Cheese | 15
avocado, sliced tomato, toasted sourdough
soup, salad or fries
Baby Shrimp & Crab | 18
hardboiled egg, tomato, cucumber
mixed greens, roasted red pepper dressing
Chicken Breast & Brassica Hash | 22
grilled broccolini, cauliflower, roasted brussel sprouts
parmigiano reggiano, pumpkin seeds
lemon kale pistou
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!