Feature Member of the Month: Hussein Samnani

Although, powerhouse Hussein Samnani would rather be spending his days outside hunting for treasure, he is very grateful to Terminal City Club for providing him with the second best option. An active member of the Club, Hussein brings a special charm and sense of humour to our membership. The young and dynamic entrepreneur and his team at Hot Soup Media worked rigorously to develop a new website for TCC that better reflects our brand and direction. If you haven’t yet, let us know what you think. But first, read on to learn more about the man behind the screen.


Can you please share a bit about yourself and your professional background?
[HS] After completing my BBA from BCIT in Marketing and Business Management, I landed an internship with a large company and a few years in, I thought I had my whole career path mapped out ahead of me. I was then approached by a contact of mine to work on a marketing campaign for his large company based out of Alberta. I knew even then that this person was taking a huge risk on me, having just graduated from school and not having a lot of experience, so I immediately jumped at the opportunity. That one decision altered my entire career path. Once entering the consulting world, I was sure that I would never go back to the employee life. I was destined to work on my own. Shortly after, I formed Hot Soup Media, a small creative practice, based in Vancouver BC, providing graphic, web and AD design services to local businesses and charities.

What would you say is your biggest professional success to date?
[HS] Starting Hot Soup Media was definitely a success of mine, however even more so is the work I have been able to do with charities, and other non-profit organizations, through Hot Soup Media. Born and raised in Vancouver, I had always imagined starting my own company that not only stood out for its expertise and creativity in the Marketing and Advertising field but also for the positive impact it had on our local community.

When I started Hot Soup Media, I noticed there was a large gap between what the business community received and the actual community received from advertising agencies. I thought the general community deserved more, so I decided to allocate a portion of our time and resources on in-kind work for organizations that strive to better our community.

How do you choose which charities to work with?

[HS] The first question we always ask is “Are they sustainable?” or, if not, “Can we help them build sustainability through our work?” Our goal is to leave our clients better off than when we found them. A few of the charities we have worked with to date include 60 Minute Kids’ Club, The Children’s Wish Foundation and Habitat for Humanity.

On behalf of the entire TCC team and our members, we want to thank you and your team at Hot Soup Media for the incredible work you did on creating TCC’s new website. What was your inspiration behind the look and feel of our new site?

[HS] This was a really fun project for our team. The biggest motivator or inspiration behind the look and feel of the new site was our goal of bringing to life the image of TCC as the perfect blend of work-life balance. Your whole day can take place at TCC, from your early morning committee meeting to meeting a client for lunch to working out after work to meeting friends for a drink in the evening. We wanted to communicate what membership at TCC means to our members. By supporting this new
image of the Club through the site, we helped set the stage for where the Club is going next.

Was it different working on a project for a company that you had a personal connection to?

[HS] It most definitely helped with the creative process and inspiration behind our vision for the site. If I hadn’t been a member, I wouldn’t have the same understanding of the direction TCC is going. I felt like I could bring a lot to the table as a young professional who understands how to use the Club on both a professional and personal level. I could see the vision from the very start.

Why did you become a member of TCC?

[HS] It was actually through my connection to the Rotary Club that I even considered joining. I hadn’t put much thought into a private club before then but once I started to understand how I could use it on a daily basis I was sold. The Club was my answer to finding a work life balance – I could meet clients, get work done, take a mental break, eat meals and work out. I could build my professional network and have space to grow personally all under one roof.

What do you enjoy the most about the Club?

[HS] It’s a tie between Cuvée and the Fitness Centre which both serve as a place I can escape to for a mental break or meet with clients to get work done.

What would you like to see more of at the Club?

[HS] More dedicated member space. I love how you have added the work stations to the business centre but a separate, quiet, reading room would still be great. Really, all I want is more reasons to come to the Club!

What would you say to someone considering joining TCC?

[HS] Regardless of your profession or what stage you are at in your career, there is a place for you here. Whether you choose to use the Club as your go-to-place for hosting clients, as your gym, or as your office – it is the right place for you.

How do you spend your time outside of work?

[HS] I’ll let Brianna answer that one for you! We are very active, always attending different functions and events taking place around town. I’m also a big outdoors person. Walking, biking, you name it.

Name one thing other members may not know about you.

[HS] Hot Soup Media is actually a stopgap for me becoming a treasure hunter or archaeologist. I love anything to do with maps and digging holes.

What is one piece of advice you would like to share with your fellow TCC members?

[HS] I guess this would be more so a vision than advice, but wouldn’t it be great if one day TCC became the powerhouse of Vancouver? A place where business leaders, thought leaders and community leaders could go to connect and direct each other on the right paths. ■

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Hours of Operation

6 a.m. – 10 p.m.

8 a.m. – 8 p.m.

Statutory Holidays

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

6 a.m. – 10 p.m.

8 a.m. – 8 p.m.

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Room of Interest and Event Type


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


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


north arm farm heirloom carrots 9
candied hazelnuts

charred broccolini 9
romesco sauce

potatoes mostarda 9
onion, mustard

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

1892 Bistro


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


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

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Thai Curry Chicken & Vegetable | 7
contains shrimp paste

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

Wine Club

Stay tuned for next quarter's wine club!

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