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Quick bites with

Trevor Jackson


Owner/chef, Splitz Grill

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

TJ: Cook with passion. It’s the most important ingredient to any recipe.

PQ: One ingredient you can’t live without?

TJ: Garlic.

PQ: What food/drink should people be more open to trying?

TJ: Exotic cheeses.

PQ: One food you avoided as a child and now love?

TJ: Olives and blue cheese.

PQ: Weirdest thing you’ve ever eaten?

TJ: Poprocks.

PQ: Most memorable meal you’ve ever eaten?

TJ: Gathering with the whole family to prepare granddad’s perogies.

PQ: What’s your solution for a last minute meal?

TJ: Pasta.

PQ: Best trend in food/restaurants?

TJ: Greater emphasis on how food tastes rather than what it looks like.

PQ: Worst trend in food/restaurants?

TJ: Pre-prepared foods/packaged and frozen.

PQ: Greatest professional moment?

TJ: Opening Splitz Grill.

PQ: Where would you go to eat if you could go anywhere in the world?

TJ: Tour the Mediterranean.

PQ: Where would you go for your last meal in Whistler?

TJ: Bearfoot Bistro.

PQ: What brought you to Whistler?

TJ: Banquet chef position at the Chateau Whistler.

PQ: Who has had the most influence on your cooking/ career?

TJ: The whole opening kitchen crew at the Chateau Whistler.

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