November 12, 2018 (Tofino, BC) The Pointe Restaurant at Wickaninnish Inn is pleased to announce the appointment of Annette Rawlinson as Restaurant Manager. Beginning December 3, 2018, Annette will join forces with Wickaninnish Inn Food and Beverage Director and Sommelier, Ike Seaman, to oversee the front of house operations at The Pointe Restaurant, a unique fine dining experience on Canada’s west coast.

With over 30 years of passion and experience in the restaurant and hospitality industry, Annette brings a sophisticated skill set to the role. She has previously held positions at C Restaurant, 900 West, Fairmont Hotel Vancouver and Bacchus Restaurant at Wedgewood Hotel (also a member of Relais & Chateaux). After opening her own business as a restaurant consultant in 2004, Annette focused on refining front of house operations, assisting businesses such as Bistro Wagon Rouge, Chambar and Hy’s Steakhouse Toronto.

Annette’s experience goes beyond running a restaurant; she was Dining Room Instructor at Pacific Institute of Culinary Arts and is a member and past president of the prestigious invitational women’s organization, Les Dames d’Escoffier, BC Chapter, where she works with “women leaders in food, beverage and hospitality whose mission is education, scholarship and philanthropy.”

In 2000, Annette was awarded the “Vancouver Magazine Premier Crew Outstanding Service” designation, an award her Pointe Restaurant colleague, Ike Seaman, also earned in 2013. The Pointe Restaurant is known for providing exceptional fine dining experiences, and we look forward to seeing what the combined commitment for the highest levels of service from these two professionals will create.

As The Pointe Restaurant Manager, Annette Rawlinson brings her incredible knowledge of hospitality and professionalism to the team, and will lead them in their mission to provide impeccable individualized experiences for each and every guest. “I’m excited for this opportunity to work with The Pointe Restaurant team to continually advance their level of service and attention to detail,” she says.