Text and photo by Maureen Provencal
Quick bites with
Lindsay Phillips, manager, The Wildwood Cafe
PQ: What’s your food/wine
LP: Food always tastes better when you make it from scratch.
PQ: What’s the most important
principle in cooking?
LP: Trying to use as many whole foods as possible.
PQ: What food should people be more
open to trying?
LP: My cooking.
PQ: One food you avoided as a child
and now you love?
LP: My mom’s cooking.
PQ: Weirdest thing you’ve eaten?
LP: A fly while riding my bike.
PQ: Most memorable meal you’ve ever
LP: Lobster ravioli at the Aubergine Grill.
PQ: Exact moment you decided to become involved in the food
LP: I was looking for part-time work in Function and saw a
“help wanted” sign on the door.
PQ: Most memorable meal you have
LP: An omelette with everything on it but the kitchen sink.
PQ: Most interesting environment
you’ve ever worked in?
LP: I worked in a café in Whalley, the Java Joint Café. It
definitely attracted some very bizarre people.
PQ: What’s your solution for a last
LP: Take out.
PQ: Greatest professional moment?
LP: When I tripped on the carpet and threw a breakfast pita at
PQ: Do you dream of opening your
LP: Yes, it’s going to be on a beach somewhere warm.
PQ: How far have you traveled for a
LP: To Australia for shrimps on the Barbie.
PQ: Has Whistler opened up any
doors for you?
LP: Yes, I have been able to create “Dirty Beats” a music
PQ: Where would you go for your
last meal in Whistler?
LP: The all you can eat seafood buffet at Fifty Two 80 Bistro.
PQ: Who has been the most influential person on your
LP: Christopher Skene for keeping it real.
PQ: What would you advise anyone wanting to come into this
LP: To keep smiling because the nicer you are the better your day is.