About the team
The team at Betulla Burning have come from a wide variety of backgrounds etc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etcetc etc etc
Brian Quarmby - Executive Chef
Brian is the leader of the kitchen team at Betulla Burning. From foraging mushrooms to herb gardening to whole animal butchering, Brian does it all. His background in cooking is extensive and impressive for his young age. He’s worked at Sonora Resort, a Relais & Cheteaux property, which is where he first connected with our Sous Chef Warren. He’s cooked at Mission Hill winery in Kelowna, as a private chef, and ran the Nechako Oyster Bar in Prince George as the executive chef before finding his way to Nancy O’s. With his arsenal of skills and talents in the kitchen, Brian was very quickly snapped up as our Executive Chef for Betulla Burning. The restaurant certainly wouldn’t have become the beast it is today without Brian. In his time away from work, Brian likes to sit back with his cat, twerk whilst gardening, make whale noises and rub his ear lobes (try it - it’s very calming), coach our baseball team (The Cooter Squad), and also hang out with his 2 year old son.
Bree Gable - Front of House Manager
Bree had the pleasure of growing up in a family who truly lived the hospitality lifestyle. From the age of 5, Bree found her second homes in two local restaurants - the Tabor Arms and the Waddling Duck. This upbringing makes Bree a natural in the sometimes crazy world of running a restaurant. Before coming to Betulla, Bree worked as a senior staff member at our sister restaurant Nancy O’s for 3 years. It was here that she crafted a strong relationship with owners Eoin & Garrett that would eventually lead to her being the general manager of their next venture at Betulla Burning. In her free time away from the restaurant, Bree enjoys travelling, jogging, (preferably with her dog, Guapa), and hosting get togethers for her co-workers.
Garret Fedorkiw - CEO
Garrett’s childhood vacations were spent with extended family in rural southern Ireland. Little did he know at the time, but these impressionable years of spending days on the farm and evenings in the pub would influence the entrepreneur Garrett would grow to become. Those years surrounded by people living off the land, joking & singing their way through life, would eventually shape the development of both Nancy O's and Betulla Burning. These life experiences, along with his degree in commerce at UNBC, helped Garrett become the businessman he is today. Garrett loves eating (and drinking) his way around exotic locations, experiencing the nature that Northern B.C. has to offer, and riding his bike.
Eoin Foley - President
Growing up in an Irish & Dutch household, Eoin knows that being a gracious host is one of the sweetest parts of life. This personality trait made him feel right at home while slinging beers in bars around the world, anywhere from Australia to Ireland. Eoin took off travelling after graduating in 2012 with a Bachelor’s of Commerce from UNBC. When Eoin made his way home from his travels he decided to combine everything he had learned up to that point and use it to create Nancy O’s. A mere five years later, a second restaurant was on the horizon for Eoin - Betulla Burning. When not "researching" what beers to bring into his establishments, Eoin is busy road tripping through the beautiful north, woodworking, and chairing community boards in our community.
Jessica has been in the customer service industry since her first job at the tender age of 14 at a shoe store in Pine Centre mall, and started working in the food and beverage industry immediately after turning 19 with the Thirsty Moose Pub at UNBC. She found Nancy O’s in 2015 following a momentary mental break after four months out in the bush tree planting. It was there that she fell in love with shaking cocktails and learning the ins and outs of beer, paving the way to her position with Betulla as the lead bartender. After Nancy O’s past social media coordinator Chelsea left for Australia in the fall of 2016, Jess took over both Nancy O’s and Betulla Burning’s social media ventures, using her trusty Fuji XT-10 and the fact that she is a millennial to her advantage. Aside from her work at Betulla, Jess just came off of a year and a half as a Research Assistant in the Medical Laboratories at UNBC after graduating in 2016 with her degree in Biochemistry & Molecular Biology. She really likes her Vitamix, eating Costco samples, buying exclusively thrifted and/or grossly overpriced merchandise, self-deprecating jokes, and being continuously haunted by the unused produce in her crisper.
Warren Sunstrum - Souschef
Warren made the move up to Prince George from the lower mainland to join his friend and colleague Brian in the opening of Betulla Burning. We were very quickly smacked over the head at how lucky we were to have him on our team, bringing years of experience and creativity to the table. He started cooking with a five year stint at the Arm’s Reach Bistro in Deep Cove, followed by another five year adventure as the Sous Chef at the world class Sonora Resort. Other notable jobs include lower mainland name droppers such as La Quercia, Hart House and Hawksworth resturants. Among his many accolades, Warren has competed and won third place not once, but twice in the Golden Metal Plates competition. He moved up to Prince George on a whim to try his hand at working an authentic, Italian made oven - a job he does so well that he is now colloquially known to our staff as Big Sexy. Big Sexy likes reading (and losing) books in laundromats, exploring Northern BC, foraging the local vegetation, dreaming of getting a puppy but never getting one, and playing a variety of instruments intermittently.
William C Miller - Salumist
William brings years of experience & passion in the culinary arts, which makes him an excellent choice to run our charcuterie program at Betulla Burning. If you have tasted any of the charcuterie, pickled vegetables, or mustards at the restaurant, chances are that they were made by William. He is armed with a variety of experience; from cooking with his mom as a young tot, to working under renowned chefs like Marc Andre Choquette at Tableau Bar Bistro, to working in other prestigious kitchens such as Five Sails Restaurant in Vancouver. William has defined his own style of cooking; a part Puerto Rican, a part west coast, a part European, and all parts awesome. William is hard to tie down; when not making delicious masterpieces in the Betulla prep kitchen, you can find him building contraptions to prepare food (think centrifuge with a stationary bike), playing one of his six banjos, staging at different restaurants and butchers around the globe, or foraging for wild edibles in the north.