Community builder and entrepreneur, Bijan Ahmadian, is a true leader in our community. Since moving to Canada in 1998, Bijan has obtained two degrees and his MBA from UBC, formed his own legal practice and is currently reopening the renowned Odyssey Bar & Nightclub in downtown Vancouver, an iconic landmark for the local LGBTQ community. Bijan shares more below about his personal and professional successes to date and the reason why he chose to be a member of TCC.
Can you please share a bit about yourself and your professional background?
[BA] I am a sole-practitioner corporate lawyer and I own and operate the Odyssey Bar & Nightclub, opening for business this upcoming Pride season in late July. I was born in Iran and came to Canada alone in 1998 to attend UBC. I graduated in 2012 with a degree in Engineering Physics, Law, and went on to obtain my MBA. During my tenure at UBC, I had the honour of serving as the President of the Student Society and sat on its Board of Governors. I have a passion for entrepreneurship, the performing arts and for bringing people together to achieve challenging goals.
We are very excited for the reopening of the Odyssey Bar & Nightclub this summer under your leadership. Can you tell us a bit about your vision for the nightclub?
[BA] The Odyssey was an anchor of gay nightlife in Vancouver for more than 20 years before it closed its doors in September 2010 when its lease finally expired. Our new location, opening this July, will be at 686 West Hastings Street off of Granville Street. It will be a reflection of our proud history with a design inspired by the needs expressed to us by today’s diverse LGBTQ+ community in Metro Vancouver. Our goal is to return in an accessible location and provide an inclusive space where everyone feels welcome to socialize, build lasting connections, dance, drink, perform, watch great art, grow, give back, and enjoy the company of others.
What motivated you to take on this project (Odyssey)? What have been the major challenges thus far?
[BA] I am passionate about building community, the performing arts, law, and entrepreneurship and the Odyssey project combines all four of these passions of mine. The major challenge so far has been designing and building the space almost from scratch. In this last month of construction, I have had one foot on the renovation side and one foot on the operation side of the project. I feel perpetually behind, but I am confident the Odyssey will be open for the upcoming Pride season to present the top line of international and local artists we have booked.
What would you say is your biggest professional success to date?
[BA] Firstly, drafting the Constitution of the BC Liberal Party. Secondly, would be my journey of becoming a lawyer and forming my own small practice in Vancouver. English is my second language, so language was my most challenging barrier to overcome when I first arrived in Canada to go to UBC. I actually failed first year English at UBC, and only passed it by 50% when I retook the course. I am very proud of my journey and the successes I have achieved so far.
Why did you become a member of Terminal City Club?
[BA] When I opened my legal practice, I decided to work from home to keep costs low but I needed a place for meetings. Joining the Club not only provided a stunning facility for meetings (with the additional benefit of a terrific fitness centre), but also a great networking opportunity to make new friends and find new clients. It is one of the best decisions I have made for myself, both professionally and personally.
What do you enjoy the most about the Club?
[BA] What I enjoy most about TCC is my daily experience of interacting with the staff. The Club has extraordinary staff members that go above and beyond every day making the Club my first choice of places to go for meetings, dining, and fitness.
What is a typical day for you at the Club?
[BA] I use the fitness centre three times a week and I host regular meetings at the Club, mostly over a bite to eat.
How do you spend your time outside of work?
[BA] My favourite thing to do outside of work is to meet with my family for our weekly lunch. My family moved to Canada as well so my sisters and I go to my parents’ every weekend for lunch. It gives us all a chance to catch up on our daily lives and I get to spend time playing with my two year old niece. Other than that, I enjoy kayaking, paddle boarding and cycling and love to attend the opera, ballet, symphony and musicals from time to time.
What is one piece of advice you would like to share with your fellow TCC members?
[BA] I have been really impressed with the quality of events at the Club, particularly with the people who I’ve met at the events and the food and beverage that is served. My advice to my fellow members is to come to more Club events! They’re certainly worth the time and the price!
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
Seafood Chowder | 9
Salade Tatin | 15
spring vegetables, Golden Ears Cheesecrafters Neufchatel, marcona almonds, puff pastry, 62°egg
Steak Tartare | 15
Horseradish cream, capers, shallots, cured egg yolk
Pan Seared Scallops | 16
squid ink aioli, kohlrabi slaw
Hamachi Crudo | 17
kombu cured Hamachi crudo, yuzu, castelvetrano olives, puffed rice
Caesar Salad | 13
romaine, white anchovy, parmesan cheese, crouton
White Anchovy and Burrata Toastie | 17
rye bread, olive oil, basil tomato confit
Salad Maison | 15
Hannah Brook Farm greens, frisse, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Asparagus and Prosciutto Salad | 17
snap peas, shaved zucchini, smoked apple, pea shoots, white balsamic dressing
DAILY SANDWICH | 16
served with choice of soup, salad or fries
Seafood Cobb Salad | 24
Scallop, prawn, seared ahi, candied salmon belly, salmon roe, heritage greens, avocado buttermilk dressing
Rossdown Free Range Chicken Salad | 24
Hannah Brook Farm Heirloom Greens, Hannah Brook Farm greens, frissee, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette
Club Bowl | 19
mixed beans and sprouted grains, avocado, edamame hummus, tomato, hearty chips, puffed amaranth
add 62° egg 3.25
Tamari Sablefish Rice Bowl | 29
jade rice, crunchy shaved vegetables, ginger ponzu vinaigrette
Agadashi Chick Pea Fritter | 27
mushroom broth, enoki, baby bok choy
Sesame Crusted Rare Ahi Tuna | 29
edamame succotash, unagi glaze, crispy leeks
1892 Panini | 16
capicollo, provolone, ham, arugula, lemon aioli, ciabatta
Served with choice of soup, salad or fries
1892 Burger | 22
ground bison and beef, house made aioli, pickles, smoked bacon jam, radicchio, tomato, aged cheddar, brioche bun
Served with choice of soup, salad or fries
Steak Frites | 36
7oz Wagyu Sirloin, hand cut French fries, tomato horseradish butter, choice of petite salad, soup or heirloom vegetables
Charred Hanger Steak | 29
whipped potato, brocollini, sauce bordelaise
Pappadelle Sauce Vierge | 23
Heirloom tomato, basil, extra virgin olive oil, coriander
Add crab meat or braised short rib 8
Wild “Pacific Provider” Pacific Salmon | 35
tamari wild rice, bonito aioli, crisp seaweed
Chorizo Crusted Halibut | 42
roasted pepper emulsion, amaranth salad, mint chimicurri
Saffron & Carrot Gnocchi | 27
brown butter carrot puree, pinenut crumble, gruyere
To book a venue, please fill out the following form:
Thai Curry Chicken & Vegetable | 7
contains shrimp paste
PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8
Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries
Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing
Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream sauce
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!