Executive Chef at Edgewater Lodge
Photos and text by Maureen Provençal
PQ: What’s your food/wine philosophy?
CT: I would never serve anything I wouldn’t eat myself.
PQ: One food you can’t live without?
CT: Pacific salmon.
PQ: One ingredient you can’t live without?
CT: Saffron and garlic.
PQ: What food/drink should people be more open to trying?
CT: Wild game: venison.
PQ: One food you avoided as a child and now love?
PQ: Weirdest thing you’ve ever eaten?
CT: Chicken skewers in Singapore at a street vendor.
PQ: Most memorable meal you’ve ever eaten?
CT: At Flett Böcherstr in Bremen, Germany.
PQ: Exact moment you decided to become a chef?
CT: After serving in the army in Germany I decided to become a chef.
PQ: What’s your solution for a last minute meal?
CT: Ketchup, butter and spaghetti.
PQ: Best trend in food/restaurants?
CT: Organic ingredients and minimal food handling to enhance natural flavours.
PQ: Worst trend in food/restaurants?
CT: Restaurants with too large menus. Also restaurants with small protein portions.
PQ: Greatest professional moment?
CT: At Expo 93 in Seville, Spain I was serving up to 18,000 meals a day.
PQ: Where would you go to eat, if you could go anywhere in the world?
CT: Bamboo Bar and Grill on the Big Island of Hawaii.
PQ: Where would you go for your last meal in Whistler?
CT: Le Gros Restaurant.
PQ: What brought you to Whistler?
CT: The beautiful scenery. It reminded me of Switzerland where I was living.
PQ: Who has been the most influential person on your cooking/career?
CT: Wolfgang Puck.