Turning moments into memories with Maeghan Summers
While some people stumble into their careers or passions by chance, few are born into it. Maeghan Summers is one of few.
Summers is a TRU Culinary Arts sessional instructor, alum and restaurant entrepreneur.
She was born into what she calls ‘the dining culture.’
“I call it a culture because it’s about bringing people together, creating moments that turn into memories,” she says.
Summers grew up immersed in this culture with her father managing The Keg restaurant in Kamloops. She witnessed the long hours and the unique lifestyle the industry brings, which initially made her hesitant to follow in his footsteps.
Paving her path: from Caymans to campus
Determined to find her path on her own terms, she took the leap of moving to the Cayman Islands at the age of eighteen. Despite initial hesitation and being far from home, her connection to the dining culture didn’t fade — in fact, it deepened while working in a small restaurant. There, she discovered her passion for people, guest interaction and the hospitality industry.
“People tend to be happiest when they are together celebrating or at a table having a conversation,” she says.
It was then she knew she wanted to be part of creating experiences that become memories, but she didn’t know the exact area of hospitality she wanted to focus on.
The Resort and Hotel Management diploma at Thompson Rivers University (TRU) turned out to be the perfect fit because it aligned with her passions.
Reflecting on her time at TRU, Summers says she cherishes those years for the camaraderie she built with 20 like-minded peers — many of whom she remains connected with to this day.
It wasn’t just her peers that made a difference to her story.
“My teachers at TRU were great,” she says, adding she appreciates the relationships she still has with them. “Because my teachers are part of this industry, their mentorship extended even after I was no longer a student.”
One teacher had the biggest impact in her life: Her father.
“Having him as an instructor in class and mentor in life is something I’m so grateful for. I should probably have said thank you, Dad more often back then,” she says.
Blazing trails in the Kamloops food scene
After earning her diploma at TRU, Summers attended a job fair at Sun Peaks and landed a job at Delta Hotels and Resorts of British Columbia.
“This job completely changed my life; I got exposure to every single department in the hotel and got to learn managerial skills,” she says.
Summers was the first person to complete the Leadership Development Trainee program at Delta Hotels and worked at Delta Hotels in B.C. and Alberta.
At 26, she became the youngest general manager in Kamloops of The Noble Pig. Her visionary perspective has helped her stay ahead of hospitality trends: The Noble Pig became Kamloops’ first brewhouse before the regional brewery boom.
Her second venture, Forno on 5th, aimed to introduce untapped Mediterranean cuisine skills to the area. Although COVID-19 forced Forno to close temporarily, it led to the innovative rebranding as the Underbelly.
“I had to try different things to learn and grow, but in the end, I found myself right back where my heart had always been — food and beverage. I just didn’t know it back then,” she says.
Her ties to TRU can be seen in her restaurants which follow a scratch kitchen model and employ TRU Culinary Arts grads.
“I love hiring TRU students, we usually fluctuate between 80–120 piglets (a term of endearment for her team),” she says.
She credits the program for preparing her staff to excel — especially in foundational techniques like making stocks and sauces and prepping ingredients from scratch.
Summers is also deeply committed to investing in her team’s growth, always looking for opportunities to help them build lasting skills.
“I want everyone who works with us to leave with hard skills they’ll carry for life,” she says.
Giving back to the culinary community
Twenty years later, Summers is now a sessional instructor at TRU, teaching HMGT 1110: Catering and Service Management, the same course her father taught.
“I feel extremely privileged to be an instructor for the same course my dad taught while I was a student at TRU, it is such a full-circle moment for me,” she says.
Summers oversees the lab series section which gives first-year students a chance to have real-time exposure working front-of-house in a formal and elevated dining experience.
Students work at the Accolades restaurant, a hidden gem located on campus, which has been rated highly on the Where to Eat guide in Canada for several years.
“I believe this experience allows students to learn how to navigate guest interaction, build confidence and develop essential problem-solving skills,” says Summers. “These skills will help them adapt as they go through school and in their careers.”
She says one of her favourite parts of teaching is watching her students transform from being shy and unsure at the beginning of her class to gaining confidence and self-assurance.
“Watching that transformation and growth happen in real-time with my students truly fills me with joy and pride,” she says.
Summers encourages students in the Faculty of Adventure, Culinary Arts and Tourism to embrace new experiences and say yes to trying things:
“This is your chance to learn, to fail and grow in a safe space,” she says.
“You’ve already made that commitment and taken that leap. Just say yes and do all the things that scare you.”
