MARCH 2019 BCBUSINESS 59 KARI MEDIG
T
wo days before unveil-
ing the brand-new
Velvet Restaurant and
Lounge, in Rossland's Josie
hotel, executive chef Marc
André Choquette seems pretty
relaxed. Mind you, it's not
his •rst launch. Choquette
was involved in opening
Cactus Club Cafe's King Tap
in Toronto, plus two Van-
couver eateries: the Homer
Street St. Café and Bar, and
the Loden Hotel's Voya, which
he relaunched as Tableau Bar
Bistro. Also in Vancouver,
he reopened the now-closed
Lumière—twice.
It's rewarding, Choquette
says, to see the process through
from the ground up, build a
new standard of operation,
create menus and hire a team.
He forges new friendships and
forms new work relationships,
"so it's a labour of love."
The downside to the latest
venture is less time at the rink.
Three or four times a week,
from September to March, Cho-
quette plays hockey with the
Rossland Lonestars in a men's
league. He'll have to cut back a
bit until the restaurant is run-
ning smoothly, when he can
knock o‹ work in the evening
and hit the ice to unwind.
Net Benefits
Marc André Choquette, executive chef at
Velvet in Rossland's Josie hotel, stops pucks to
unwind after work
by Felicity Stone
W E E K E N D WA R R IOR
(
quality time
)
WARRIOR
SPOTLIGHT
The Josie hotel, located at
the base of Rossland's Red
Mountain Resort, and its
full-service Velvet Restau-
rant and Lounge opened
November 28. Executive
chef Marc André Choquette
has designed a menu based
on seasonal, sustainable,
regional fare. Owned by
Noble House Hotels &
Resorts, the Josie is the
first ski-in, ski-out boutique
hotel built in North America
in more than 10 years and
the Seattle-based com-
pany's first Canadian prop-
erty. Like Noble House's 17
U.S. hotels and resorts, the
Josie reflects local culture.
Both it and the Velvet take
their names from former
mines in the area.
O FF
T H E
C LO C K
TAKE IT OUTSIDE
Here on an outdoor rink
in Rossland, Choquette
usually plays inside
