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Chef's Choice: Dave Currie



The quiet of the shoulder season has settled in and while Whistler Village is subdued the fire is on at the Dubh Linn Gate and there's a handful of people enjoying the atmosphere in Whistler's only Irish Pub.

The bartender cuts lemons while chatting with a lone patron at the bar nursing an ale. The pint glass sits half full. A couple sits in a booth just off the bar chatting quietly in Whistler's only establishment designed and crafted in Ireland then transported in individual pieces over the Atlantic Ocean, through the Maritime provinces, across the Canadian shield, through the prairies and Rockies to eventually land in Whistler for re-assembly mere steps away from the lifts of Whistler Blackcomb.

Dave Currie ambles out of the kitchen, smiles and reaches to shake hands. It isn't apparent from the shake but the first revealing thing he says is that he loves fishing. His resume includes stops at a number of B.C. fishing lodges, but it's not eating fish he loves, as he's a catch-and- release angler who takes photographs of all the fish he reels in. Currie spends quality time fly-fishing on the shores of lakes near Whistler or river banks in the region and when he can make it happen he gets out on the sea for oceanic adventures. When he isn't actually out in nature trying to catch fish, he also likes to tie flies in preparation for when he does get out onto the river.

The kitchen manager at the Pan Pacific Hotels in Whistler is also an artist. His work can be seen in a few places, including the new Squamish Fly Shop where a mural he painted is mounted above the back wall of the shop above the cash register.

Currie was lured to Whistler from Victoria in that time of life where the shift from teenager takes place.

"I had a couple of friends from high school that had been here for a year before," says Currie of his Whistler initiation at the age of 19 or 20. "They came back to Victoria and invited me to come up to Whistler.

"After six months I'd just got settled into Whistler back when there was 2,800 people that lived here. There was no busses or anything and everyone just hitchhiked and walked."

Just as he got settled in, working at "old school" Dustys, his buddies decided to move to Vancouver. He was invited to join them in the city but Currie had found his place.

That place for the last seven years has been the kitchen serving the Pan Pacific Mountainside and Pan Pacific Village Centre where he and his staff provide the food services for the breakfast room at the Village Centre, hotel room services, banquet foods and, of course, preparing the food orders from the Dubh Linn Gate Pub.