Quick bites with
Kitchen operation manager at The Keg Steakhouse and Bar
Photos and text by Maureen Provençal
PQ: Whats your food/wine philosophy?
LL: People shouldnt be afraid of mixing their reds and their whites, they should choose according to their own tastes.
PQ: One food you cant live without?
PQ: One ingredient you cant live without?
LL: Virgin olive oil.
PQ: What food/drink should people be more open to trying?
LL: Try more exotic foods.
PQ: One food you avoided as a child and now love?
LL: Brussels sprouts.
PQ: Weirdest thing youve ever eaten?
LL: Fish intestine soup.
PQ: Most memorable meal youve ever eaten?
LL: Christmas dinner at the Hollyrood House in Victoria.
PQ: Exact moment you decided to become a chef?
LL: Cooking dinner for my grandmother.
PQ: Whats your solution for a last minute meal?
LL: Chicken curry.
PQ: Best trend in food/restaurants?
LL: Fresher ingredients.
PQ: Worst trend in food/restaurants?
LL: Overpowering sauces.
PQ: Greatest professional moment?
LL: Cooking lunch for hockey celebrities.
PQ: Where would you go to eat if you could go anywhere in the world?
PQ: Where would you go for your last meal in Whistler?
LL: Sushi Village.
PQ: What brought you to Whistler?
LL: Friends and family.
PQ: Who has been the most influential person on your cooking/career?
LL: My mother.