“Scott Monette grew up at Flagstaff House Restaurant since his dad, Don, operated the eatery on the side of the mountain. In 1994, Monette had begun work as a manager while his brother, French-trained chef Mark Monette, was taking over the kitchen.

In 1995, Flagstaff House was still in its Continental era. “We were still serving plates with domes. The service was about elegance and showmanship, but it was very hectic. The menu featured beef Wellington and large plates of game meat,” he says.

How has the Flagstaff House survived through the decades as so many eateries have come and gone?” Read more: