Rachel Lewis is the Chief Operating Officer of the Whitecaps FC. She has a strong passion for sport and community and currently sits on the Board of Directors for Covenant House Vancouver. Rachel’s business acumen and dedication to the community means that she’s been acknowledged over the years as a “game changer” in her field.
Was sport a big part of your life growing up? Yes, I grew up in a sports crazy household. My dad coached, my brother played most everything and while I wasn’t very adept at teams sports I loved to swim and ski. Family dinner usually involved some discussion about the day’s sports scores and we had Whitecaps and Grizzlies season tickets. My dad would take my brother and me to Whitecaps games in the early days at BC Place and I have very fond memories of those times. I especially loved cheering for ‘Caps goalkeeper Tino Lettieri who kept a stuffed parrot in the corner of his net!
You’ve worked in sports for the majority of your professional life. What drew you to the field? I have a passion for events, and sport is the ultimate event. When you’re working with other people’s leisure time, it’s really about creating a vibrant, positive atmosphere where people can have fun, and really feel a part of the experience. Whether you’re watching an MLS game at BC Place, a WFC2 game at Thunderbird Stadium, or enjoying a Whitecaps camp, it’s always about creating positive and lasting memories.
You have been with the Whitecaps for 13 years now. What has been one of the biggest surprises? It surprises me just how quickly it has gone by. You don’t quite realize it day-to-day, but to look back and see how much we’ve grown and evolved is something that really sticks out. You see how different the organization is and how big of an impact we have on the community. It’s continued to be challenging and diverse, so every day feels like a new opportunity.
What is the biggest challenge you face in your line of work? One of our biggest challenges from the business side is that we can’t control wins and losses on the field. When your pinnacle property is built on results, you have to try to build a business that insulates itself from that. We try do that by having a great atmosphere at our matches and focusing on customer experience. We’ve also built a strong youth soccer structure under the MLS team, unlike the old North American Soccer League days, which supports the club structure. Hopefully together, these provide some strength in tough years on the field.
You’re the only female c-suite executive on a Vancouver pro sport team; across the MLS teams there are only a handful of women who hold senior management titles. What’s it like being a woman in such a male-dominated field? I’ve never seen gender as a barrier to success and am fortunate to have owners at the Whitecaps that have also never seen gender as a limitation. That’s not to say there haven’t been times in my career where I have been treated badly just because I am a woman. I’ve always chosen to rise above those situations. I believe that if you have the confidence to proceed and, through your work, demonstrate that you belong, ultimately people will respect and embrace you.
Can you tell us something about Whitecaps FC that most people don’t know? At our core, we are about using the vehicle of soccer to build better communities. I think that’s unique amongst a lot of professional sports organizations. We do that through free programming such as our community clinics, through community partnerships with organizations such as BC Children’s Hospital Foundation and Covenant House Vancouver, and with our academy centres now providing access for kids across the country. That community spirit is our reason for being.
What is your favourite Whitecaps memory? There have been so many, from winning the bid to get an MLS franchise, to our first MLS game at Empire Field, and last year hosting our first home playoff game at BC Place. But for me, one of my favourite memories came when my son Noah was a player escort for the team a couple of years ago. He got to walk out with the players and got to hold the captain’s hand. Seeing how magical that experience was for him is something that really inspires me every day.
What is your vision for success in your own life? A happy, healthy family is always number one. My goal every day is to do my best as a mother, daughter, wife, sister, and leader with joy and passion, and to hopefully inspire those around me to do the same.
Why did you become a member of Terminal City Club? It’s a fantastic organization and our club has a very proud partnership, so it’s been a natural fit to be a member.
What have you enjoyed the most about the Club so far? The proximity to our office and the superb facilities at Terminal City Club are excellent for managing my business needs. We have held our annual all-staff meeting here, as well as a number of more casual functions. We have found it to be a great space for our hosting and hospitality needs. ♦
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!