Quick bites with
General manager, Teppan Village Japanese Steak House
Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
SW: Fresh food, a good atmosphere.
PQ: One food you can’t live without?
SW: Bagels and cream cheese.
PQ: One ingredient you can’t live without?
PQ: What food/drink should people be more open to trying?
SW: Different wines.
PQ: One food you avoided as a child and now love?
PQ: Weirdest thing you’ve ever eaten?
SW: Homemade frogs’ legs.
PQ: Exact moment you decided to become involved in the food industry?
SW: Three years ago when I was looking for a change in lifestyle.
PQ: What’s your solution for a last minute meal?
PQ: Best trend in food/restaurants?
SW: Fresh food.
PQ: Worst trend in food/restaurants?
SW: Deep-fried fast food.
PQ: Greatest professional moment?
SW: There have been many great moments and I am still expecting many more.
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?
SW: Rimrock Café.
PQ: What brought you to Whistler?
SW: My bicycle.
PQ: Who has been the most influential person on your career?
SW: My father, who instilled a good work ethic in me.