The word “grateful” doesn’t cut it when it comes to our appreciation for TCC member, Joe Corea. Not only does he show his commitment for the Club as a representative of our Board of Directors but he is an active and engaged Club member, one who also helps us out on the squash court. From a young age Corea has displayed determination and motivation, traits that he continues to show today through, both, his professional success and personal dedication to the success of our Club.
Can you please share a bit about your professional background?
I started renovating homes when I was 16 years old, and with the help of my Mother I bought my first property when I was just 19. Since then, I have created a successful career in real estate. I obtained my real estate and mortgage broker diploma through the Real Estate Board in conjunction with Sauder School of Business and UBC at the age of 19. After completing school, I started my professional career as a mortgage broker and real estate agent, continuing to buy properties and building a real estate portfolio. Through these endeavours, I founded the J. Corea Group of companies, which consists of several companies involved in real estate developments and investments, investment banking, asset management, and financial and insurance consulting.
What would you say is your biggest professional success to date?
Along the way I have had many successes and failures. The strength and wisdom from these experiences has provided me with the freedom to become, what I would describe as somewhat of, a Serial Entrepreneur. I have the freedom and flexibility to explore all of my passions and interests. This, to me, is my biggest success and what I am most grateful for.
Why did you become a member of Terminal City Club?
I joined TCC for many reasons, primarily to be around other likeminded people and because of TCC’s first class facilities and fantastic offerings that are unparalleled to any other club in the lower mainland.
We are very grateful for your continued support as a member of our Board of Directors. What enticed you to get involved on the Board at TCC?
The impetus was my passion for squash and desire to get involved to make a difference. The support and encouragement by our previous General Manager, Michael Kaile, was instrumental in my decision to join the Board.
Over the years that you have been a member, have you noticed that the Club has evolved? Any examples you would like to share?
The most significant thing I have noticed is the renewed shift in the team culture and passion being demonstrated from our Executive Team right down to maintenance personnel, leaving me with a feeling of appreciation and gratitude. For example, every morning as I walk through the Club the staff, especially Cory, greet me and make me feel welcome and important.
What do you enjoy the most about the Club?
What I enjoy most about the Club is the many great friendships that have come from being a member. Those connections and friendships are priceless.
What is a typical day for you at the Club?
I start my days by parking in our parkade and enjoying the members breakfast at The Grill. I end most days in the fitness centre with a swim or a game of squash followed by a quick beverage in Cuvee. I am constantly finding new ways to use the Club, from booking an event in the city to getting my car washed to attending a Club event, such as a wine tasting or a unique culinary event. One of my favourite things to do on a Friday afternoon is to wind down the week with a few friends over a cocktail in Cuvee while enjoying a performance by one of our talented live musicians.
How do you spend your time outside of work?
I love to be outdoors so I always try to squeeze in a hike or sail around the Burrard inlet into my week. I spend the rest of my time hanging out with with family and friends.
As you know TCC will be hosting a special UBC alumni reception in June. You played a big role in the development of this partnership between UBC and TCC. What would you say to your fellow UBC alumni who are considering joining TCC?
TCC is more than just a place to eat, drink and work out; it’s an incredible community and extended family. The pay back I have received is immeasurable.
What is one piece of advice you would like to share with your fellow TCC members?
Firstly, stay updated on all of the great events and offerings happening at the Club on a daily basis. I found it helpful to download the TCC calendar of events from the website into my personal calendar. This way I don’t end up regretting that I’ve missed a great event. Secondly, there are so many great professional connections and friendships waiting to be formed. Join one of our groups like the squash team, or men’s discussion group, and you will be amazed at the quality of people you will meet.
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:
Curried Lentil | 7
PACIFIC FISH CHOWDER
Salmon Shrimp Ling Cod & Clams | 8
Grilled Brie & Chicken Sandwich | 15
crab apple butter
soup, salad or fries
Roasted Cauliflower Salad | 18
almonds, feta cheese, olives
Garlic Ginger Soy Beef Stir Fry | 22
bell peppers, onion, broccoli
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!