Co-owner, head chef Whistler Cooks Catering
Photos and questions by Maureen Provençal
PQ: Whats your food/wine philosophy?
GC: Fresh, local, not overworked. The best wine in the world is the one you can afford to drink a lot of.
PQ: One food you cant live without?
GC: I love them all the same.
PQ: What food/drink should people be more open to trying?
GC: Something they have never tried before.
PQ: One food you avoided as a child and now love?
PQ: Weirdest thing youve ever eaten or misunderstood?
PQ: Most memorable meal youve ever eaten?
GC: Bumbu Bali in Bali, a 14-course authentic Balinese meal made with the refinements of a Dutch chef.
PQ: Exact moment you decided to become a chef?
GC: I woke up one morning and realized I was having more fun at my restaurant job than at school.
PQ: Whats your solution for a last minute meal?
GC: Pasta with fresh sauce and veggies.
PQ: Best trend in food/restaurants?
GC: Slow food, fresh ingredients, farm relationships.
PQ: Worst trend in food/restaurants?
GC: Untrained chefs.
PQ: Greatest professional moment?
GC: My business, its ongoing.
PQ: Where would you go to eat if you could go anywhere in the world? GC: Loire Valley, France.
PQ: Where would you go for your last meal in Whistler?
GC: Edgewater for the venison and the views.
PQ: What brought you to Whistler?
GC: Career and the whimsical idea of being a ski bum.
PQ: Who has been the most influential person on your cooking/career?