From Angus An to Emad Yacoub: 7 leadership lessons from B.C.’s top food and hospitality entrepreneurs

What do Siegel’s Bagels, Glowbal, Anh and Chi, and f.i.s.h. have in common? Behind each are leaders like Parise Siegel, Emad Yacoub, Amelie Thuy Nguyen and Jenice Yu—entrepreneurs who say their best business lessons didn’t come from the kitchen alone. From staying passionate to leading with heart, seven of B.C.’s most recognizable food figures share the leadership advice that continues to shape their restaurants and teams today.

1. Jenice Yu

Founder and CEO, f.i.s.h.

“Listen to understand, not to respond.”

It taught me that leadership isn’t about having all the answers, it’s about creating space for others to be heard. When people feel understood, they trust you more, take ownership and bring their best ideas forward. It’s simple advice, but it’s transformed the way I build teams, solve problems and earn respect in the seafood industry.

2. Parise Siegel

Director of spreading happiness, Siegel’s Bagels

“Stay passionate and be real.”

At the time, it felt obvious, but living it day in and day out has made all the difference. I love bagels and I care deeply about this business. When that  passion comes through—whether it’s in how we greet a customer, roll the dough or support each other on a busy morning—it creates something people can feel. They come back not just for the food but for the experience and the connection. That advice has stuck with me and it has shaped how I lead and how we do things here.

3. Vincent Nguyen

Chef and co-founder, Good Thief and Anh and Chi

“Lead with your heart and the rest will follow.”

Hard work and purpose trump talent; this advice proved true each time I was faced with a difficult decision. COVID-19, recession and all the small decisions in between—I put my team first and we have built an incredible culture at Anh and Chi and Good Thief.

4. Emad Yacoub

President and CEO, Glowbal Restaurant Group

“People don’t come to a restaurant just for good food and good service—they come for what we create beyond that: the atmosphere, the feeling and the concept.”

This came from Bud Kanke when I was his executive chef at Joe Fortes. It shaped the way I lead teams and develop experiences. It taught me that true leadership in hospitality goes beyond execution—it’s about inspiring a vision and creating something memorable that resonates on an emotional level.

5. Angus An

Principal, Full House Hospitality

“Invest in the property where your restaurant will be located.”

I think the best advice I ever got was something I didn’t follow when I was first starting out in the industry. My late grandfather advised me to invest in the property where our restaurant would be located. He suggested we save some money on renovations, refinance the building and continue improving it gradually.

But I wanted to come out with a bang and have a beautiful restaurant. We poured all our money into renovations. At the time, we were close to being able to buy the building outright—it’s a decision I regret to this day.

6. Amelie Thuy Nguyen

Co-founder, Anh and Chi, Good Thief, Me’s Marketplace and The Colour Yellow

“Create a vision big enough to include your team’s vision.”

I’ve learned that leadership is inspiring others—everyone has their own goals and dreams. In order to continue working with an ambitious and  committed team, we need to grow alongside our running mates, which means having dreams and visions big enough to include them.

7. Anoop Virk

Executive producer, TEDxVancouver and TEDxWhistler; restaurateur, Basmati and Spice

“Remember your why.”

When you’re running a business or nonprofit, you’re in the epicentre of putting out fires, pivoting and navigating challenges daily. You get so granular on the problem solving that it feels overwhelming and sometimes exhausting. It’s helpful to zoom out, remember why you started, measure yourself to that “why” and have that as a compass and guide when faced with adversity.

This has helped me tremendously, especially in moments where I don’t see how a solution will come forward. My “why” and purpose of helping people gives me hope to keep pushing and going.