The Team
Francina Carandell
Food & Beverage Manager
Francina was born in Barcelona, Spain. She moved to Victoria, Canada in 2014. Growing up in a restaurateur’s family she developed a great passion for food and the sense of customer service excellence. Francina managed one of the best tapas and cocktail bars in Barcelona for 9 years, after which she moved on to the live music scene managing one of the most renowned jazz clubs in the city. Francina started her career in Canada as a manager at 10 Acres Common and in 2018 joined the Hotel Grand Pacific team as Restaurant Manager. Her hard work earned her the new title of Food & Beverage Manager. During her professional career Francina has developed a reputation for being a fair yet persistent manager, which allowed her to build a solid and professional team that greatly respects her style, commitment to top notch service. Always focusing on the finer details, her target is to exceed customer expectations and provide the best dining experience possible.
Roy Tam
Executive Chef
Growing up with a family of avid cooks, my interest in cooking started at our family restaurant before I pursued a culinary career. I started with going to Fanshawe College in London Ontario for culinary management then working in several independent restaurants and hotel before working with Delta and Fairmont hotels and resorts. I believe in enhancing the natural flavors of food and we are fortunate to be surrounded by a bountiful array of local ingredients that we can use in all aspects of our kitchens. I’m a believer in teaching through experience to the next generation of chefs.
Coleman Grosvenor
Assistant Restaurant Manager
From beginnings in nightclubs to developing a passion for fine dining, Coleman has a love and aptitude for food and beverage. Born in Halifax, Nova Scotia, he found an interest in hospitality and started his career bartending. After moving to Victoria, Coleman made his way to one of Victoria’s premier cocktail bars and restaurants, Wind Cries Mary as a bartender and closing manager. It was here he was featured in Victoria’s Most Unique Cocktails by Monday Magazine and Victoria’s Best Cocktails by Victoria News. As The Restaurant Manager at Fathom, Coleman strives to provide an exciting and memorable guest experience as well as an engaging and fun work environment. Keep an eye out for Fathom’s custom dinners and events and you may just see Coleman hosting an evening of superb food, outstanding cocktails, and endless laughs.
Kate Jeon
Assistant Restaurant Manager
Kate was born in Korea and developed a deep love for cooking from spending countless hours in the kitchen with her mom and family. This early exposure ignited her passion for culinary arts and set her on a path toward a career in the hospitality industry. At the age of 19, Kate embarked on her journey in the hospitality sector, eagerly diving into various roles and responsibilities. With each experience, she honed her skills, embracing the challenges and opportunities that came her way. From front-of-house tasks to behind-the-scenes operations, Kate embraced every aspect of the industry with enthusiasm and dedication. Kate graduated from Hospitality management at Camosun College in 2021 and joined the Hotel Grand Pacific team as an assistant manager in 2022.
Cristina Velasco
Pastry Chef
With over three decades of culinary expertise specializing in pastry arts, Cristina is a seasoned pastry chef with a rich background in both hotel and restaurant settings. Her journey began after finishing her studies in Hotel and Restaurant Management igniting her passion in the patisserie world to craft delectable desserts and continuously refining her skills in prestigious five-star hotels and restaurants.
Her frequent travels trained, exposed and developed all her senses to different inspirations in whipping up and innovating extraordinary sweets with modern techniques. Her dedication to aim for excellence and commitment to creativity, quality, continuous learning and good work ethic enables her to inspire and delight patrons with her decadent confections. She believes a devoted pastry chef must illustrate wisdom and the professional ability in gratifying all the senses - the eyes, the palate and even the spirit. For her, desserts more than any other food are the expression of beauty and elegance.
Patrick Woo
Head Bartender
As Fathom’s Head Bartender Patrick relies on a few simple keys to success. Repetition & Consistency; making a balanced cocktail precisely every time takes time. Patience and practicing your technique is important. Organization; everything must be ready to go behind the bar, a focus on organization and knowing where everything is critical. Composure; poise and composure under pressure in stressful situations is very important… learn to breath and focus on the task at hand. Engaging; the customer is always the number one priority, be friendly, approachable, and confident. If I have confidence in my work, it’s more likely my guest will have confidence in me to deliver a drink they will truly enjoy. Eagerness to learn new things; there are always new skills, abilities, and knowledge to acquire. Staying on top of trends and technique is vital.
Adam Bradshaw
Whisky Curator
With over 15 years of experience in the industry, Adam Bradshaw has worked in a variety of whisky-centric roles, including as a bartender in Edinburgh and in single malt distillation in Melbourne. He is currently the whisky curator at The Strath Liquor Merchants here in Victoria, where he is also the founder of The Dram Association and the local ambassador for the Scotch Malt Whisky Society. Bradshaw is known for his deep knowledge and passion for whisky, as well as his finely tuned palate and often eccentric tasting notes. He has a keen sense of quality, and his cask picks have won a multitude of awards. He is highly active in the Canadian whisky community and is a sought-after speaker and educator for festivals and private events. He delights in guiding both novice and experienced drinkers through the complex and fascinating world of whisky, and is proud share his expertise with the team at Fathom.
Brad Royale
Master Sommelier
Brad Royale has been involved in the restaurant, food and wine industry for twenty-one years. He holds diplomas from the International Sommelier Guild and the Wine and Spirit Education Trust, along with the sommelier certification from the Court of Master Sommeliers. Known for his discerning tasting skills, Royale has been involved in professional wine judging for the past 15 years, being retained by Wine Access, Culinaire Magazine, Wine and Spirits Magazine and Wine Align. Royale frequently travels to meet new producers and explore new wines. His travels take him all over the world, including regions in Italy, France, Spain, Morocco, Austria, Germany, the United States, Chile, Australia, Portugal, Argentina, Australia and Japan. Royale has won multiple awards for his extensive wine programs, from Wine Spectator, Wine Enthusiast, World of Fine Wine (Three Stars) and The Vancouver Wine Festival.
Soren Schepkowski
Creative Beverage and Brand Consultant
Soren was born and raised in Nelson BC, where he began his restaurant journey at the ripe age of 14 years old. Moving to Victoria in 2017, he joined the team at Clarke&Co pushing the boundaries of the cities cocktail culture, then joined the opening team at Wind Cries Mary in the fall of 2019. As Bar Manager at Wind Cries Mary, Soren quickly established Victoria’s best cocktail program becoming the first Vancouver Island restaurant taking recognition from The World’s 50 Best, and being ranked in the top 10 restaurant bars in Canada by the Tales of the Cocktail Foundation. Soren is now working as a hospitality consultant at Soren Andre, working with Fathom to lead the creative beverage direction and brand strategies.