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?
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?