Just try to sit down with TCC Member, Julia Yan, and not walk away feeling inspired! Vice President of Regional Sales for TMX Equity Transfer Services, Julia brings an array of skills and experience to the table. Through her extensive work with local charities to mentoring students to participating in roundtable discussions with Federal and Provincial Ministers, she does it all!
Can you please share a bit about yourself and your professional background?
[JY] I was born in China and moved to Vancouver when I was 10 years old. I am currently the Vice-President of Regional Sales, with TMX Equity Transfer Services. TMX Equity Transfer Services facilitates all issuer and investor requirements, including stock transfer and corporate trust services to ensure that all deadlines and regulatory requirements are met. Our clients include private and public companies, major law firms and financial advisors, both in Canada and abroad. I held a number of progressive positions prior to joining TMX. These included two major Canadian Schedule I Banks, where I specialized in Corporate Trust, Regulatory Compliance.
What would you say is your biggest professional success to date?
[JY] In my retail banking role, I led and managed the Personal Banking team for one of Canada’s Schedule 1 Banks largest branch in BC for which my team and I were responsible for a book of business in excess of $2 billion dollars. I was proud to have led the sales team from third quartile ranking to finishing first amongst all branches out of Toronto and fourth place nationally for a sales campaign. During this time I was also completing my MBA program. It’s a grueling program which usually takes three years to complete and I completed it in one year. This remains a record and is something I am very proud of, knowing how hard I worked to achieve it.
More recently I can say that my work at TMX Equity has been extremely rewarding. Since coming on board, our presence in the BC market place has increased significantly. We continue to forge stronger relationships with current and new business partners.
What has helped lead you to your success?
[JY] Mentorship has had an extremely influential bearing on my career success. I am so fortunate to have had, and continue to have, amazing mentors in my life. Their ongoing guidance and advice propel me each day. If I could offer a key piece of advice to anyone who wants to achieve in business, seek out a mentor. Find someone you admire, someone who has experience in the areas that you are interested in and ask them for their support. I can assure you, most will be flattered and will relish an opportunity to become a mentor.
Can you tell us about your volunteer work and what drove you to get involved??
[JY] I am the current President of the Association of Women in Finance (the “AWF”). While more women than ever are working as executives and leaders in a wide range of industries, they remain under-represented in senior roles in finance. To address this, the Association of Women in Finance was formed in 1996. AWF is a Vancouver based non-profit Board and our mission is threefold. We wish to encourage and celebrate the involvement, advancement, and the impact, of women in the financial sector. Secondly we provide a forum where both women and men can exchange business knowledge, discuss relevant topics and share strategic insights for ongoing career development. Lastly, the AWF promotes networking and business development for all finance professionals.
At AWF, I lead the Board which consists of 14 Directors. They are all dynamic women executives who hold senior roles within major law firms, accounting firms and other industries, within the public and private domain. This year we celebrated our 18th annual PEAK scholarship event in May and introduced our first Champion category winner and first male winner who just so happens to be one of our own TCC members, John Montalbano. We are constantly evolving and adapting to deliver on our mission. Being a part of the AWF not only makes sense as part of my career path, but it gives me such pleasure to work with other like-minded professional women and also to do work that can affect change in people’s lives. I feel truly blessed to be a part of it.
How do you spend your time outside of work?
[JY] Whenever I have a spare moment I am either cooking up a storm or creating floral arrangements for my family and friends. I have the privilege of travelling lots for work which I always take as an opportunity to see the world. I also enjoy cooking, tennis, classical ballet and the fine arts.
Can you describe your experience so far as a new member of TCC?
[JY] From the minute I toured the Club to the application process to getting oriented with the club’s services, the experience has been wonderful. I am constantly impressed with the staff’s attention to detail and warm vibe. I feel at home here. Everyone is approachable and respectful.
Why did you decide to become a member of Terminal City Club?
[JY] I was actually visiting The Grill earlier this year as a guest of the Vancouver Club and was served by Sheila. I remember coming back a few weeks later for lunch and Sheila addressed me by name. I couldn’t believe it! It is that service that made we want to become a member. Joining TCC was one of the best decisions I’ve made!
What do you enjoy the most about the Club so far?
[JY] Besides the members and staff, I enjoy the calibre of events, wine program and concierge services. TCC is connected in Vancouver, through its members and its people. On the day of the final women’s world cup game in Vancouver, I had a meeting cancel last minute leaving me available for the game which I so badly had wanted to attend. I called Jeremy at the Member Services desk to see if it was at all possible to get a last minute ticket. Not only did he find me a ticket, but he managed to find me a seat in the first three rows. It was an unreal experience and one that I am very grateful to TCC for helping make happen!
In your opinion, what differentiates TCC from other clubs?
[JY] In my opinion, TCC is the ideal blend of a business networking club and a recreational club. The patios are the best in the city, perfect for every occasion. It’s the place to be if you want to get connected in the city.
What would you say to someone considering joining TCC?
[JY] Do it. It’s an easy decision.
What is one piece of advice you’ve learned from your success that you’d like to share with your fellow members?
[JY] If you have a good foundation built on education and goal setting, a pristine career reputation, and ongoing guidance, you are on the road to finding success. Setting goals is key but achieving them is yet another. Your own hard work and determination are what I believe, will lead you all the way to that success.
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!