Bacchus is defined by the skill, talent and diversity of our team. We are talented individuals who work in harmony and are committed to providing the most memorable dining experience for our guests. Individually we are passionate and enthusiastic about what we do and together we are able to collaborate and cohesively execute our Relais & Châteaux standards. We share the same goals, and have a valuable responsibility in accomplishing them. It is our team’s talent, dedication, communication, professionalism and the pursuit of excellence that makes Bacchus greater than the sum of its parts.
EDWARD SWEETMAN, Food & Beverage Manager
Edward Sweetman started his career studying Hotel and Restaurant Management at SAIT in Calgary. After Graduation, Edward discovered his passion for working in elegant restaurants working as a server in the historic Rob Roy dining room at the Banff Springs Hotel. Moving back to Calgary, Edward followed his passion, working in a French Restaurant La Caille on the Bow, and in 1997 joined the opening team at Carver’s Steakhouse in the position of Assistant Maitre D’. In 2003, Edward began his education as a Sommelier with the International Sommelier Guild. Edward moved to Vancouver in 2004 spending five years as the General Manager at Top of Vancouver Revolving Restaurant. Completing his Sommelier Diploma in 2007, he moved to The Wedgewood Hotel in 2009 starting has Assistant Food and Beverage Manger. In 2010, Edward moved into the Food and Beverage Manager role. Edward enjoys leading and sharing his passion for hospitality, wine, and spirits with his team and guests.
FAROUK PARBATANI, Restaurant Manager
Farouk Parbatani has been with the Wedgewood Hotel team for the last 15 years. He has been and he will always be passionate about the hospitality industry.
