Quick bites with
Executive Chef, Zeuski’s Mediterranean Cuisine
Photos and text by Maureen Provençal
PQ: What’s your food/wine philosophy?
PG: Fresh, simple foods with affordable wines and someone to share this with – good friends and family.
PQ: One food you can’t live without?
PQ: One ingredient you can’t live without?
PG: Olive oil.
PQ: What food/drink should people be more open to trying?
PG: Anything new; any new taste.
PQ: One food you avoided as a child and now love?
PG: Foie Gras, oysters and cuisses de grenouilles.
PQ: Weirdest thing you’ve ever eaten?
PG: In Cambodia, I ate hardboiled duck egg with the embryo already grown inside.
PQ: Most memorable meal you’ve ever eaten?
PG: A lunch in the south of France with my whole family.
PQ: Exact moment you decided to become a chef?
PG: When I was 14 I worked for a month in a restaurant as a pre-apprentice and loved cooking.
PQ: What’s your solution for a last minute meal?
PG: Anything in the fridge: pasta, sausisson, cheese.
PQ: Best trend in food/restaurants?
PG: Love in the food.
PQ: Worst trend in food/restaurants?
PG: Fast food franchising.
PQ: Greatest professional moment?
PG: I’m happy at this stage of my career.
PQ: Where would you go to eat, if you could go anywhere in the world?
PG: South of France.
PQ: Where would you go for your last meal in Whistler?
PG: To Apres, with Chef Eric.
PQ: What brought you to Whistler?
PQ: Who has been the most influential person on your career?
PG: Christian Plumail. He was one of my chefs. I worked with him for five years.