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Quick Bites With

Brian Dixon

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Brian Dixon, General Manager of Wild Wood Pacific Bistro

Photos and text by Maureen Provençal

PQ: What’s your food/wine philosophy?

BD: Quality fresh tasting food in portions that provide a strong value for your dollar.

PQ: One food you can’t live without?

BD: Eggs.

PQ: One ingredient you can’t live without?

BD: Pepper and garlic.

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

BD: Try something you haven’t tried before. Be open-minded.

PQ: Weirdest thing you’ve ever eaten?

BD: Crocodile in South Africa.

PQ: Most memorable meal you’ve ever eaten?

BD: Christmas dinner with my mom and brothers. I hadn’t seen them in a while.

PQ: Exact moment you decided to become involved in the food and beverage industry?

BD: I’ve been in the industry since my first job.

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

BD: Depends on what I have in the fridge. Usually I have a chicken, steak or fish and make a sauce for it.

PQ: Best trend in food/restaurants?

BD: Restaurants are offering healthier menu choices.

PQ: Worst trend in food/restaurants?

BD: Restaurants with unfocused menus.

PQ: Greatest professional moment?

BD: When I was selected to train McDonald’s managers in South Africa.

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

BD: I would go back to Greece.

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

BD: Wild Wood for dinner.

PQ: What brought you to Whistler?

BD: Work, I came here to manage Starbucks.

PQ: Who has been the most influential person on your F&B career?

BD: A conglomeration of many people in my life.

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