Real Talk with Sheena Walper

Sheena Walper is driven by a dedication to the hospitality industry and managing those in it, after years of hands-on work experience in restaurants. Through her role as HR Manager of Kitchen Table Group, she is well-positioned to help lead industry change and ensure the restaurant industry remains inclusive and fun. In this interview, Sheena shares her lifelong takeaways from the front-lines and vision for the continued evolution of this exciting sector.

You’ve served at award-winning finest restaurants around the globe before stepping into human resources leadership for Kitchen Table Group. How does your front-line experience continue to shape your exciting career journey?

I’ve been fortunate to work at a wide variety of restaurants from fine-dining Quay in Sydney, Australia to serving up Canadian fare at Disney World in Orlando. Each experience has given me a unique new perspective on the hospitality industry and impacted my career today. 

Firstly, the restaurant industry is notoriously so fun - and work should be fun! We spend so much time at work and we need to create positive cultures. My main goal is for everyone to genuinely enjoy coming to work every single day.

Secondly, customer service and hospitality are skills you will need in almost everything you do. For example, navigating your way as a guest is upset with you because you didn't know they don't like goat cheese, even though they ordered the cheese course, and you're 3-hours into their 13-course dining experience, which they are now telling you is ruined - is a serious life skill!

This front-line experience has been invaluable to my journey and I still miss working on the service floor every day.

What are some of your most proud and memorable career memories to date?

Working at Quay in Australia, formerly on The World’s 50 Best Restaurants list, was an incredible experience. I worked alongside so many exceptionally talented individuals. And to take guests on a journey through the calibre of food that was served - there are no words.

It was also a very special moment to witness Kitchen Table receive three Michelin recommendations when Michelin came to Vancouver. We live-streamed the awards at the office and I couldn’t be more happy and proud of our teams who make this all a reality.

What are some of the positive changes in HR policies and procedures you’ve seen since your time working on the front lines that have you most excited about the future of the industry?

Throughout my career, I've seen some remarkable changes in the industry, even in the simplest things. For example, there was a time when wearing make-up and high heels was a requirement of my job - something I am very glad has evolved. 

I'm especially excited about the increasing number of female leaders emerging, particularly in the culinary sector. For so long the industry has been stuck with an outdated, intense, back-of-house culture - has anyone seen The Bear? The good news is the industry is changing! I’m seeing positive changes to work environments in our industry and more pathways for women to progress in these historically male-dominated roles.

Can you name another woman who has helped inspire your own journey?

Recent BC Restaurant Hall of Fame inductee and my boss, Jennifer Rossi has not only been a tremendous advocate for women in our industry but also a profound source of inspiration for me. She's taken a single location and grown it into a thriving company. Her ability to connect with others and foster their growth has been remarkable to witness.

From your experience, what do you think food and beverage employers can do to help retain and elevate women in under-represented roles?

The key is to join the conversation and emphasize that this is a space for women to not only be in, but to thrive in! The 'Yes Shef' event by WORTH showcases this beautifully. When you see so many women from the industry together in one room, it's like saying, "This is your support team! These women have been where you are and succeeded!" At Kitchen Table, we brought a group of female Chefs to the event with an aim to show them this and start those conversations.

Whether you're a woman in leadership, a female Cook, a mother, or all of the above, you have a place in this industry. It's the responsibility of employers to uplift women and demonstrate that this is a viable career path. Let's brainstorm innovative ways to empower women to advance in this field and create an inclusive environment where everyone can flourish and grow together.

You’ve been a passionate champion for taking up space. What advice do you have for other women who may find that unnatural?

I’ve definitely struggled to take up space and own my seat at the table. What I’ve learned is that if you are at the table, you have earned every right to be there and your voice carries weight. Whenever you feel nervous, this is a sign that you’re learning. Whenever I get nervous before a meeting or before a deliverable, I actually get excited because it’s a sign of growth. It may feel uncomfortable in the moment, but this experience will shape your professional development.

Outside of the delish restaurants in the Kitchen Table portfolio, what are some of your favourite spots in Vancouver’s culinary scene?

Phomn Penh is an institution in Vancouver, you have to try their chicken wings and butter beef! And if you’re feeling fancy, AnnaLena or St. Lawrence have also been my top culinary experiences in Vancouver.

What advice do you have for others working in the restaurant industry looking to make it a progressive and long-term career? 

Seize every opportunity that comes your way! Whether that be a chance to work abroad, stepping into a shift leader role, learning administrative tasks, or pursuing a WSET course - you never know what new skill you’ll learn, who you’ll meet, or what doors may open. Learn continuously, and don’t be afraid to ask for these opportunities. The worst they can say is “no” which isn't as daunting as it may seem.

About Sheena Walper

Sheena Walper holds a Bachelor of Business with a specialization in Human Resources from the University of the Fraser Valley. Her extensive experience in restaurants, both locally and abroad, reflects her passion for hospitality and travel.

Determined to merge her hands-on experience in the restaurant industry with her academic background, Sheena found her niche as the HR Manager at Kitchen Table Group. In this pivotal role, she seamlessly bridges her expertise in human resources with her profound understanding of the intricacies of restaurant operations.

Driven by her dedication to hospitality and people management, Sheena continues to make a meaningful impact in her field, bridging the gap between industry practices and human resources strategies.