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Quick Bites

Letting food speak for itself



Quick bites with

Dan Winter

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?

DW: Joel.

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