Owner/Executive Chef, Kypriaki Norte
Photos and questions by Maureen Provençal
Q: Whats your food/wine philosophy in 25 words or less?
A: Use the freshest food, honesty, good wines.
Q: One food you cant live without?
A: Nice meat.
Q: One ingredient you cant live without?
A: Spanish paprika.
Q: What food/drink should people be more open to trying?
Q: Weirdest thing youve ever eaten?
A: Ants in Brazil.
Q: Exact moment you decided to become a chef?
A: I was 14 years old. I was a cook in a kitchen Hostel San Marcos (in Spain).
Q: Whats your solution for a last-minute meal?
Q: Best trend in food/restaurants?
A: Everybody is trying something different. Differences are good.
Q: Greatest professional moment?
A: When I opened my first restaurant at the age of 18 in Malgrat De Mar in Barcelona. It was called El Museillo. The little museum.
Q: Where would you go to eat, if you could go anywhere in the world?
A: In El Bulli at Rosas Costa Braun.
Q: Where would you go for your last meal in Whistler?
A: My home.
Q: What brought you to Whistler?
A: The challenge of operating a business here.
Q: Personal hero?
A: My family.