Restaurant and Lounge Manager, The Aubergine Grille and Firerock Lounge
Photos and questions by Maureen Provençal
PQ: Whats your wine philosophy?
GW: Experiment and go with your own personal palette and dont be intimidated by all things wine. It should be an approachable experience. There is a product for everybody.
PQ: One food you cant live without?
GW: Bread. Crisp patio white on a hot summer day. Personal favourite red in front of the fire.
PQ: One wine you wouldnt want to live without?
GW: Whites Sauvignon blanc. Reds Cabernet Sauvignon.
PQ: What drink should people be more open to trying?
GW: People should be more open to the suggestion of their server because there are a lot of educated servers in Whistler. And be willing to experiment.
PQ: Weirdest thing youve ever eaten?
GW: A stew in Thailand. I dont know what the protein was and it was the spiciest thing Ive ever eaten. Eel and Rattlesnake.
PQ: Most memorable meal youve ever eaten?
GW: Lumiere Restaurant in Vancouver.
PQ: Exact moment you decided to become a sommelier?
GW: When I moved to Vancouver in 1985. It was my first position at a support level in fine dining. I got drawn into everyones passion for food and wine.
PQ: Whats your solution for a last-minute meal?
GW: Pasta and fresh vegetables, Debs homemade tomato sauce and fresh bread.
PQ: Best trend in food/restaurants?
GW: Keeping everything regional and organic: Veggies from Pemberton; Vancouver Island Cheese; Saltspring Island goats cheese.
PQ: Worst trend in food/restaurants?
PQ: Greatest professional moment?
GW: Travelling in the Napa Valley on the companys nickel.
PQ: Where would you go to eat if you could go anywhere in the world?
GW: Chez Breyère in old Quebec.
PQ: Where would you go for your last meal in Whistler?
GW: Eating a nice meal at home with family and friends. Good conversation and company and drinking a glass of life.
PQ: What brought you to Whistler?
GW: A very fortunate job transfer.
PQ: Personal hero.
GW: Terry Fox.