The Team


Mike Genest    Executive Chef

Mike grew up in North Vancouver's Deep Cove and studied at the Pacific Institute of Culinary Arts. As a student he supplemented his formal training by working as Sous Chef at the Arms Reach Bistro in Deep Cove. He subsequently became Executive Sous Chef at Sonora Resort Canada (Relais and Chateaux) on an island off the coast of Vancouver Island.
He characterizes his cooking style as West Coast, but he loves travelling, and as a result his cooking has been influenced by cuisine from around the world. In 2010 he attended a three-month program in Southern Italy's Calabria district studying regional Italian cuisine and wine.
Mike loves the outdoors and spends his free time with his fiance and his baby daughter.

Scott McLennan    Sous Chef

Scott McLennan has called Vancouver home since relocating from Tasmania in 2008. He developed a passion for West Coast flavors while working in notable restaurants such as Cin Cin on Robson, The Teahouse in Stanley Park and the West end’s Adesso Bistro.
Having joined Hart House Restaurant in 2016, Scott has relished the opportunity to further immerse in West Coast cuisine. For him, a “compliment to the Chef” is music that makes the hard work a pleasure.
When not in the kitchen Scott may be seen in any weather, exploring the North Shore Mountains or working on his own food business, Small Batch Fine Cookery.

Erkan Esgin    Restaurant Manager

Erkan began his hospitality career in Istanbul, Turkey, followed by a number of years traveling the world with Royal Caribbean International’s Food & Beverage team.  After meeting his wife on board, they settled in Vancouver where he has worked in a variety of hotels and restaurants as General Manager, Food & Beverage Manager and Operations Manager. 
Erkan has joined the Hart House team in April 2017. He loves Hospitality and finds great joy in providing guests with an exceptional dining experience.
In his spare time Erkan can be found mountain biking around the lower mainland and spending time with his wife and three young children.

Sonja Muller    Sales Manager

Sonja Muller got her first taste of the hospitality industry working at restaurants and hotels in Germany while attending university. She later became a flight attendant for Lufthansa airlines. She was  a front of house instructor at Vancouver’s Dubrulle International Culinary & Hotel Institute as well as Pacific Institute of Culinary Arts. Her interest in fine wine led her to become a certified Sommelier through ISG.
In 2004 Sonja joined Hart House Restaurant. She says she was initially attracted to Hart House by the fact that the restaurant is uniquely West Coast, yet it also reminds her of her European roots because of its old world charm, dedication to fabulous cuisine, and romantic setting.
Sonja loves the outdoors, movies and her husband's fabulous cooking.

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