Quick bites with
Executive Chef at the Den Restaurant on the lake.
Photos and text by Maureen Provençal
PQ: What’s your food/wine philosophy?
DW: Fresh, local and creativity.
PQ: One food you can’t live without?
DW: Wild salmon.
PQ: One ingredient you can’t live without?
DW: Truffle oil.
PQ: What food/drink should people be more open to trying?
DW: Trying wine with dinner.
PQ: One food you avoided as a child and now love?
DW: All vegetables.
PQ: Weirdest thing you’ve ever eaten?
DW: Cow tongue.
PQ: Most memorable meal you’ve ever eaten?
DW: A feast in Thailand.
PQ: Exact moment you decided to become a chef?
DW: I have always wanted to be a chef for as long as I can remember.
PQ: What’s your solution for a last minute meal?
DW: Grilled cheese and ham.
PQ: Best trend in food/restaurants?
DW: Local ingredients.
PQ: Worst trend in food/restaurants?
DW: Over-seasoning; let the food talk.
PQ: Greatest professional moment?
DW: This past summer; executing the food for the Skins game.
PQ: Where would you go to eat if you could go anywhere in the world?
DW: I would love to go to Italy.
PQ: Where would you go for your last meal in Whistler?
DW: The patio at The Den.
PQ: What brought you to Whistler?
DW: Snowboarding and the mountains.
PQ: Who has been the most influential person on your cooking/career?