By Maureen Provencal
Quick bites with
Nestor, sushi chef, Sushi Village
PQ: What’s your food/wine philosophy?
N: To serve the freshest food.
PQ: One food you can’t live without?
PQ: One ingredient you can’t live without?
N: Garlic and onions.
PQ: What food/drink should people be more open to trying?
N: Hot or cold sake and sashimi.
PQ; One food you avoided as a child and now you love?
N: Raw fish.
PQ: Weirdest thing you’ve eaten?
N: Barbcue snake.
PQ: Most memorable meal you’ve ever eaten?
N: Rice and beans in Costa Rica.
PQ: Exact moment you decided to become a chef?
N: When I was 16 years old. I was working in my aunt’s coffee shop.
PQ: What’s your solution for a last minute meal?
N: Seafood stir fry.
PQ: Best trend in food/restaurants?
N: Specials of the day.
PQ: Worst trend in food/restaurants?
N: Smorgasbords; eat all you can.
PQ: Greatest professional moment?
N: Being a head sushi chef.
PQ: Do you dream of opening your own restaurant?
PQ: Where would you go to eat, if you could go anywhere in the world?
PQ: What brought you to Whistler?
N: The Nancy Greene Lodge brought me from Costa Rica.
PQ: Where would you go for your last meal in Whistler?
N: Barbecuing with some friends.
PQ: Who has been the most influential person on our cooking/career?
N: My sister’s cousin-in-law who was the head chef of a Japanese restaurant and encouraged me to become a chef.
PQ: What would you advise to anyone wanting to come into this industry?
N: Do an apprenticeship.