Chef/manager of kitchen, Dustys
Photos and questions by Maureen Provençal
PQ: Whats your food/wine philosophy?
RS: Seasonal, fresh foods are good. Im more of a beer connoisseur. A good dinner beer is a honey lager to go with barbecued ribs, for example, or a light beer, like 801, to go with pasta.
PQ: One food you avoided as a child and now enjoy?
PQ: One food you cant live without?
RS: East Indian cooking. Home made samosas.
PQ: Weirdest thing youve ever eaten?
RS: Chicken feet.
PQ: Where would you go to eat if you could go anywhere in the world?
RS: In the tropics, a fresh parrot fish with coconut sauce.
PQ: Most memorable meal youve ever eaten?
RS: Sitting at a side café in southern Yugoslavia.
PQ: Where would you go for your last meal in Whistler?
RS: Rim Rock.
PQ: Greatest professional moment?
RS: When I made a meal for Princes Charles, William, and Harry on their visit here.
PQ: Best trend in food/restaurants?
RS: I like the barbecue trend because its casual. You can mix different spices for different flavours.
PQ: Worst trend in food/restaurants?
RS: Nuevelle cuisine.
PQ: Who has had the biggest impact on your cooking or career?
RS: My great aunt was my inspiration.