Chef de partie, Monks Grill
Photos and questions by Maureen Provençal
PQ: Whats your food/wine philosophy?
NB: Cook it the best you can.
PQ: One food you cant live without?
PQ: One ingredient you cant live without?
PQ: What food/drink should people be more open to trying?
NB: Ice wine.
PQ: Weirdest thing youve ever eaten?
NB: Cod Tongue.
PQ: Most memorable meal youve ever eaten?
NB: At Daphnes Restaurant in Barbados with my wife.
PQ: Exact moment you decided to become a chef?
NB: While cooking with my fellow fire fighters.
PQ: Whats your solution for a last-minute meal?
NB: Whatevers handy.
PQ: Best trend in food/restaurants?
NB: New ideas.
PQ: Worst trend in food/restaurants?
NB: Poor service.
PQ: Greatest professional moment?
NB: Working for Chef John at Monks.
PQ: Where would you go to eat if you could go anywhere in the world?
NB: Back to Newfoundland.
PQ: Where would you go for your last meal in Whistler?
NB: Southside Diner for Reeses Fat Bastard sandwich.
PQ: What brought you to Whistler?
PQ: Personal hero?
NB: My father.