Nathan Inouye and Jason Durig at Berwick on the Park, talented in their respective roles as Hospitality Manager and Executive Chef, are nothing short of incredible members of our team at Berwick on the Park.
With a family background rich in the art of cooking, Jason is naturally gifted at cooking, driven, and passionate. He considers himself “not a foodie chef, but someone who cooks from the heart.” He knew from day one that he was going to be a chef and has proven himself immeasurably since his career brought him to Berwick a year and a half ago. Now Executive Chef at Berwick on the Park, Jason began perfecting his craft in his early years, acquiring a chef apprenticeship before finishing high school. In his early twenties, he worked in a French fine dining restaurant and has remarked, “I learned more in those three years working there than in my entire previous young professional career as a chef.”
Growing up with caring grandparents who helped shape him into the man he is today, Nathan developed a passion for hospitality at an early age. Eighteen years ago, he started in an entry-level position as a dishwasher at Berwick on the Park, and today he serves as Senior Hospitality Manager. For Nathan, this role provides a strong sense of purpose, especially in helping others grow as they progress in their careers. Recently, he had a full-time team member who was passionate about advancing his career. That individual moved to Berwick Parksville and is now the Dining Room Manager at that community. In Nathan’s words, “I taught him the ‘Berwick Way.’”
Unique events help make Berwick on the Park the vibrant and engaging place it is today. Jason sees food as the focal part of this experience, creating positive energy for residents to enjoy. More recently, he and his team have begun incorporating residents’ family recipes into the menu at Berwick on the Park. As Jason says of his team, “…we’ve built a camaraderie with each other. There is no competitive environment where we work, nor is it all about sales or transactional relationships among our team members.”
Berwick is known in the retirement industry as a warm, home-like environment, with a strong sense of family between residents and team members. In Nathan’s view, residents often see staff as extended family, especially when their own relatives live far away. As he puts it, “Being here with the residents, for the residents, is what sets us apart from other retirement communities. Here, they are family.”
The culinary industry can be highly competitive for newcomers just starting out. Nathan believes that success comes from a commitment to growth: “If you pursue growth, you will go far. In my experience, I started as a dishwasher eighteen years ago, and now I’m the Hospitality Manager.” From a chef’s perspective, Jason strongly believes that aspiring chefs should take on new positions every two to three years. In his words, “…learn as much as you can, as it will make you more versatile and well-rounded. You need experiences to grow.”