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Chef Thomas

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?

CT: Spinach.

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.

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