Manager, Pasta Lupino
PQ: Whats your food/wine philosophy?
OS: Have what you enjoy and enjoy what you have.
PQ: One food you cant live without?
PQ: One ingredient you cant live without?
PQ: What food/drink should people be more open to trying?
OS: Wholesome homemade food. People need to be more in tune with their food environment.
PQ: One food you avoided as a child and now you love?
PQ: Most memorable meal youve ever eaten?
OS: At the Rimrock last year.
PQ: Exact moment you decided to become involved in the food industry?
OS: Since I was a little girl in Grammas Polish kitchen.
PQ: Whats your solution for a last-minute meal?
OS: Avocado, toast and salt and pepper.
PQ: Best trend in food/restaurants?
OS: People becoming more aware of mass production foods and steering away from them. Simultaneously becoming more involved with locally-grown organic foods.
PQ: Worst trend in food/restaurants?
OS: Mass production of hormone induced meat and vegetable products.
PQ: Greatest professional moment?
OS: Becoming Manager at Pasta Lupino and enjoying my work. I look forward to seeing my everyday customers knowing that they come here for the full package: the atmosphere and the food.
PQ: Where would you go to eat, if you could go anywhere in the world?
OS: Straight to my Grammas house in Poland for her meals with lots of love.
PQ: Where would you go for your last meal in Whistler?
OS: Sachi Sushi.
PQ: What brought you to Whistler?
OS: The open-mindedness & eternal youth.
PQ: Who has been the most influential person on your cooking/career?
OS: Most definitely, as a child, both my mom and my grandmother for their right-from-scratch meals and their beliefs in absolutely no processed foods.