Left: Peter Bunting (left) and Mark Golding cut their farewell cake as Bank of Nova Scotia and DB&G hosted a farewell reception for them at Mona Visitor's Lodge, UWI, Mona campus, last Friday. Right: Finance Minister Dr. Omar Davies (right) and Daryl Vaz (centre) rib Peter Bunting at Bunting's farewell reception. - Winston Sill/Freelance Photographer
Daviot Kelly, Staff Reporter
Their work's done; they can now put their feet up and look back at what they've helped to create.
Peter Bunting and Mark Golding, the 'B' and 'G' in DB&G left the entity after seeing it become a member of the Scotia Group. Both were lauded for their excellent service and pioneering work in creating the company last Friday evening on the lawns of Mona Visitors' Lodge at the University of the West Indies.
President and CEO of Bank of Nova Scotia, William Clarke, praised the pair for their incredible insight and tenacity in starting their business. He admitted that not all entrepreneurs succeed, but agreed Jamaica needed more of them. CEO-designate of DB&G, Anya Schnoor, vowed to build on the foundation laid. "My job is to make sure their legacy continues," she said.
The third member of the founding trio, Chris Dehring, was not in attendance, but his words and presence were felt as part of a video tribute to Golding and Bunting. The snippets were all short and sometimes hilarious as persons gave their memories of working with the duo, especially little quirks few people would know about, such as Golding being quite the lyricist or Bunting saying from his childhood days that he wanted to be Prime Minister of Jamaica.
Golding said the success they had was an indication of what could be achieved with a little talent and a dream. Bunting thanked everyone from the early investors, those who had faith in the business in the troublesome early years and the team members. He joked that if three young men had come to him at the time with a similar idea, he wasn't sure he would have been taken the chance on them.
With caterer extraordinaire Lorraine Fung handling the culinary side of things, there was nary a complaint at the quality (or the quantity) of the meal. A martini bar only added to the elegance of the event and guests also had their choice of deviously sweet pastries.