It’s a peculiar thing working at a place where the walls are living exhibits, but that’s what makes working at the Vancouver Aquarium Marine Science Centre so unique.

Warren Mercier was looking for a “different” opportunity when he applied for the position of Chef de Partie four years ago. And different is what he found among the sharks and jellyfish. He says working at the Aquarium is unlike anywhere he’s ever worked because, “it’s a challenge to serve people and set up food stations in the different galleries.”

For 15 years before that, he had been working in several pubs and restaurants around town, most recently at Milestones in English Bay. Now, Warren says he’s the guy driving the bus in the Aquarium kitchen during evening events. As the person behind the wheel, he supervises a team of staff and makes sure everything sent out into the galleries is up to Aquarium standards – part of that is serving Ocean Wise™ seafood.

Warren admits he didn’t know much about the Aquariums’ sustainable seafood program before starting here, but that learning about it has made a big impression. He says, “Since working here, I won’t eat anything that’s not Ocean Wise,” proving that working here is not just about having a job, it’s about making it a part of your lifestyle.

Interested in working here? See our current openings.

Written by Karen Glanzberg, writer-editor, content and digital experience at the Vancouver Aquarium.

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