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Quick Bites

Kevin Holland - tomatoes have grown on him.



Quick bites with Kevin Holland

NAME: Kevin Holland

POSITION: Owner and operator of Pasta Lupino

Photos and text by Maureen Provençal

PQ: What’s your food/wine philosophy?

KH: Substance over style.

PQ: One food you can’t live without?

KH: Good pizza.

PQ: One ingredient you can’t live without?

KH: Quality olive oil.

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

KH: Pork or poultry with a hint of pink in it.

PQ: One food you avoided as a child and now love?

KH: Tomatoes.

PQ: Weirdest thing you’ve ever eaten?

KH: Dew worm.

PQ: Most memorable meal you’ve ever eaten?

KH: A steak dinner on the dairy farm in New Zealand with a dessert of fresh fruit with fresh, fresh un-pasteurized cream straight from the cow.

PQ: Exact moment you decided to become a chef?

KH: My first day of university.

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

KH: Pasta Olio.

PQ: Best trend in food/restaurants?

KH: Use of more fresh herbs.

PQ: Worst trend in food/restaurants?

KH: Polarization of a diner’s choice between franchise cheap and upscale expensive.

PQ: Greatest professional moment?

KH: Opening day of Pasta Lupino.

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

KH: Veal cutlets at Joe Noonan’s house.

PQ: What brought you to Whistler?

KH: Lifestyle and a sense of opportunity.

PQ: Who has been the most influential person on your cooking/career?

KH: Kendra.

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