Jorge Carrillo was well on his way to a successful career as an academic in 2016, when he was nominated for the Killam Teaching Award in Humanities, the highest university-wide teaching award conferred by the University of British Columbia. He was in the final stretch of his graduate degree in history when, to satisfy his curiosity about the restaurant industry, he posted his resume online for a part-time entry-level support role. Cactus Club English Bay came calling, Within a year, Carrillo climbed ranks from busser to barback to server to shift leader. His experience there lit a passion within.

“Wanting to learn more about the craft of food, beverage, and hospitality at the highest level, I joined the Boulevard team as a server in 2017 under the tutelage of JP Potters and Isaac Olivier,” says Carrillo, who was born and raised in Mexico City and moved to Vancouver at age 14 with his family. “The pursuit of excellence in hospitality ultimately led to a career change that has me creating one-of-a-kind memorable experiences.

“My favourite thing about working at Boulevard is that it is a place that is constantly pushing the envelope, whether through its innovative menu, table-side services, or special events,” Carrillo adds. “It is a dynamic restaurant that thrives in setting the bar high.”

Outside of Boulevard, Carrillo is a certified yoga teacher, event producer and designer, and amateur DJ. He host retreats and boutique events in Mexico and Vancouver Island and also works in artist hospitality for world class electronic music festivals across Canada and beyond.

From the dining room to the yoga studio, there’s a simple through line to Carrillo’s work: It all comes down to people.

“At the end of the day, all of my passions centre around serving, connecting with, and understanding people,” Carrillo says. “at Boulevard, I am excited to lead and support a front-of-house team that is not only passionate but also well equipped to deliver an unparallel dining experience every night based on a culture of genuine service and a tradition of excellence.