Photo and questions by Maureen Proven�al
PQ: WhatÕs your food/wine philosophy in 25 words or less?
AC: Eat a different kind of pasta every day with simple grilled fish. Have two glasses of wine each day. Then you have the vibration of life.
PQ: One food you canÕt live without?
PQ: One ingredient you canÕt live without?
PQ: What food/drink should people be more open to trying?
AC: CalfÕs brain once a year.
PQ: Weirdest thing youÕve ever eaten?
AC: Blood sausage.
PQ: Most memorable meal youÕve ever eaten?
AC: At my sisterÕs hotel on the seaside of Rome under the pergola. We had a six hour lunch. It was the month of July. She is by far the best cook I know.
PQ: Exact moment you decided to become a chef?
AC: I was very young. My mother had six children and I was the pickiest eater. I felt sorry for my mother because she always had to cook something different for me. So I learned how to cook so my mother wouldnÕt have to do this for me any longer. I was about 13.
PQ: Best trend in food/restaurants?
AC: The passion is back in the kitchen.
PQ: Worst trend in food/restaurants?
AC: Atkins diet
PQ: Greatest professional moment?
AC: When I opened QUATTRO on FOURTH in Vancouver.
PQ: Where would you go to eat, if you could go anywhere in the world?
AC: On a terrace looking over Positano on the Amalfi Coast.
PQ: Where would you go for your last meal in Whistler?
AC: I would have KikeÕs tripe at Kypriaki.
PQ: What brought you to Whistler?
AC: Clients: regulars at QUATTROÕs on FOURTH kept asking me to open a restaurant in Whistler and their wish was granted.
PQ: Personal hero?
AC: Carnacina and the young cooks that take the business of becoming chefs seriously.