Can you please share a bit about yourself and your professional background?
I was born and raised in Edmonton, and moved here in late 2014. I have a degree in Business Management from Concordia University College of Alberta, where I played collegiate soccer and received a partial scholarship. The highlight of my soccer career was winning the Provincials in 2009, which took us to Ontario to compete in the Nationals. We were major underdogs in the tournament, but had a miraculous come-back from a tie game in the 91st minute to win the National title! (I assisted the winning goal!) This made us the first Albertan team to win nationals in years.
I started my career in real estate as an assistant in a boutique firm in Calgary, which led me to working in property management and getting my license in 2012. Since moving to Vancouver, I have fallen in love with the city and this is my forever home. I have been very fortunate to have connected with a very successful team here at VANCITYliving.com and Engel & Völkers, a high-end international brokerage. Since joining my team we have been recognized for some great successes; we are part of the Medallion Club (top 10% of realtors in Greater Vancouver) and we won the Engel & Völkers North America Top Producing Team award in 2017!
What motivates you?
Helping people find their dream home. Real estate is a decision of the head and of the heart – sometimes they don’t exactly align, so I love finding the right balance between the two for a win-win decision. I don’t like to think of myself as a salesperson but as a matchmaker instead. I introduce families to homes until they fall in love. The best part about my job is giving the keys to new homeowners; it’s wonderful seeing their dreams come true. I primarily focus on downtown, Vancouver Westside or Eastside and the North Shore.
What is your vision for success?
My vision for success is two-fold: happy/successful clients and increasing the reputation of all realtors. For me, doing the right thing for the client is first and foremost. By providing excellent and ethical service for my clients, I encourage the public to demand good advice and service from agents so we can continue to elevate the standard of all realtors. Leading by example, putting clients’ interests first, and strong communication skills make the process of buying or selling less stressful and far more transparent. My success is based on my clients’ success.
What charities or causes do you support and why?
I do a few different fundraisers throughout the year, but my favourite is volunteering with Junior Achievement BC. Junior Achievement has been in action since 1955, and it’s a set of classes taught by volunteers to students in elementary school all the way through Grade 12. The focus is entrepreneurship and business basics not taught in the formal curriculum. This organization is important to me because as a student I participated in a couple of the programs and they really opened my eyes to future opportunities and possibilities in the business world. I love going into the classroom and listening to all the great ideas from students! I think it’s a really cool way to inspire the future and help students develop an aptitude for coding, technology, and emerging markets.
What are three things still on your bucket list?
1. Live abroad for a year. I would love to be able to spend a year somewhere warm with really good food and a vibrant culture.
2. Become a parent.
3. Be able to retire by age 45. I won’t necessarily want to retire by then but I’d like the financial freedom to do so!
For what in your life do you feel most grateful?
Being born in Canada into a caring, loving family who is supportive and honest. I am so grateful to have been born in a free country, with world class education, healthcare, and the opportunity to carve my own path.
Why did you become a member of Terminal City Club?
I became a TCC member in 2016 to meet new people in the city. I was also looking for mentorship; to be successful you need to learn from others, think outside the box, and get out of your comfort zone. While engaging with members socially, I’ve gotten to meet some very interesting and successful people from all walks of life and a variety of industries who’ve inspired me to grow as a young businesswoman. I think that mentorship is very important and although not all are formal mentors, it excites me to see who I may meet at the Club and learn about their journey.
What have you enjoyed the most about the Club so far?
I love the wine tastings and the networking activities, including the Networking Lunch and Discussion Group. Going back to my interest in people and their stories, it’s a great way to meet, mingle and share. I have goals to use the (BEAUTIFUL) gym more because I am currently doing more group/team activities. I am also looking to bring back the Member Mingle!
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!