People may recognize Scott McIlwee as the executive sous chef at the Globe restaurant in Rosemont. On June 16 he started doubling his workload.

McIlwee is still working at the Globe, as well as serving lunches in the Gibson Centre Market Café and catering its events. In the morning, coffee is available and a cappuccino and espresso machine is on the way. He is also offering daily homemade pastries and sweets, and fresh fruit yogurt and smoothies.

The light lunches are served Monday to Friday from 11 a.m. to 2 p.m.

McIlwee is still fine-tuning the menu, but so far has served quiche, a build your own pasta, wraps, and grilled chicken sandwiches, with salad on the side of each dish. His plans are to keep the meals basic and offer something new each day of the week. Cost for the lunch is $5.75.

For a different twist, most of the preparation for the lunches is done in the café, in front of the customers.

“It builds a bit of curiousity,” said McIlwee. “There’s a smell in the room, it’s an overall snapshot that we want to show.”

The partnership with the Gibson Centre came about after McIlwee catered an event at there recently. Since 1998 he has been dreaming of starting his own catering business, and he asked if there was room for his services at the Gibson Centre.

This was the first step towards his catering dream.

“The variety is what I like, and quite frankly I like the adrenaline,” said McIlwee. “It allows me to the cooking new things.”

McIlwee is pulling double duty taking on work at the Gibson Centre. He is still working at the Globe, where he first got a taste of the culinary world as a teenager working as a dishwasher. He has travelled the country, gaining experience in all areas of the restaurant business and returned to the Globe Restaurant two years ago as the executive sous chef.

He plans to continue working at the Globe off and on as he grows his own business.