Owner/operator, Gone Whistler in the Village
PQ: Food/wine philosophy?
WK: Not to take it serious, but to enjoy it. You can have red wine with fish and white wine with meat. Not to follow the old school philosophy.
PQ: What’s the most important principle in cooking?
PQ: One food you can’t live without?
PQ: One ingredient you can’t live without?
WK: B.C. fruit & vegetables.
PQ: What food/drink should people be more open to trying?
WK: All foods. Try it all. We limit ourselves.
PQ: One food you avoided as a child and now you love?
WK: Pickled herring.
PQ: Weirdest thing you’ve eaten?
WK: Chocolate covered ants.
PQ: Most memorable meal you’ve ever eaten?
WK: My dad’s meals. He was a chef out of Europe.
PQ: Most memorable meal you have ever served?
WK: I catered three banquets in one night to 600 people.
PQ: Most interesting environment you’ve ever worked in?
WK: When I worked in a camp feeding 6,000 men.
PQ: What’s your solution for a last minute meal?
WK: Stir fry.
PQ: Best trend in food/restaurants?
PQ: Worst trend in food/restaurants?
WK: Genetically altered food.
PQ: Greatest professional moment?
WK: Being an owner/operator in the food industry.
PQ: Do you dream of opening your own restaurant?
WK: I dream of owning and operating a fully organic restaurant.
PQ: Where would you go to eat, if you could go anywhere in the world?
PQ: How far have you traveled for a great meal?
WK: Hundreds of miles.
PQ: Has Whistler opened up any doors for you?
WK: Absolutely, yes. It’s all the people I met in the industry as well as the community.
PQ: Where would you go for your last meal in Whistler?
WK: I would have a barbecue at home with family and friends.
PQ: Who has been the most influential person on our cooking/career?
WK: My father
PQ: What would you advise to anyone wanting to come into this industry?
WK: Be prepared to work long hours and shift work.