Operating a restaurant is not for the faint hearted. Not only to be successful but to sustain that success, you need five key ingredients: passion, talent, opportunity, vision and drive.

Scott Jaeger, Vice-Conseiller Culinaire of the Bailliage of Vancouver and Executive Chef/Owner of award-winning The Pear Tree Restaurant in Burnaby, British Colombia, is very much a case in point. Over the past 20 years, Scott, together with his wife and co-owner Stephanie, has developed The Pear Tree into a world-class eaterie, earning it nationwide acclaim as well as a coveted Zagat rating.

Scott says his passion for the profession began “in the kitchen”. However, inspired by more than the excitement of exploring new ingredients, flavours and textures, he confessed “I loved the people, the stainless steel and the pressure. It seemed to be like no other job.”

He had great enthusiasm for cooking plus that intangible, magical gift of understanding ingredients, thinking creatively, bringing fresh ideas to the plate. What he needed was experience. “I was very fortunate to have had exposure to the right chefs at the right time in my life,” says Scott. “Bruno Marti was very much responsible for exposing me to so many things that I continue to be passionate about today.”

Career highlights:
- apprenticeship with his early culinary mentor Grand Officier Maître Rôtisseur Bruno Marti
- expansion of culinary horizons in UK, France, Switzerland and Australia
- Christmas Day 1997 the Jaegars became owners of their own restaurant
- January 1998, The Pear Tree became an immediate sensation with diners and critics
- 2007 represented Canada at Bocuse d’Or in Lyon, France
- 2009 Scott inducted into BCRFA’s Restaurant Hall of Fame
- 2008, 2016 member of Canadian National Culinary team competing in Germany
- Canadian Culinary Federation member
- immediate Past-President Chef’s Table Society
- mentor to up-and-coming culinary talents which inspires and teaches him 
- regional Jeunes Chefs Rôtisseurs Competition supporter, organiser andmentor
- 2016 received Vancouver Magazine’s “Mentorship” award

Scott’s reflections:
- role of technology has been huge, the clients experience starts before they arrive
- real estate crunch makes space expensive so changing the dining out formula
- unwavering commitment to excellence plus astute management is a winning formula

“What I would say to aspiring restaurateurs is hang on to your individuality,” counsels Scott. “Rather than keeping up with the Joneses blaze your own trails. You need to have a well-thought-out plan and to stick to it! Very few restaurants run themselves, be prepared to work continuously to create and maintain standards. That’s what will make your business successful.”

Eric Jones
Chargé de Presse