Quick Bites with
Tim Koshul, Food & Beverage
Manager, Cinnamon Bear Bar & Grill
PQ: What’s your food/wine philosophy?
TK: Make sure you combine the two for
a great experience. Try new things and be open minded when combining your food
PQ: What food/drink should people be
more open to trying?
TK: Traditional cocktails, “the
PQ: Weirdest thing you’ve eaten?
TK: Pigeon in Cairo; only because I
was picturing it while I was eating it.
PQ: Most memorable meal you’ve ever
TK: In a little restaurant outside
the Kremlin called The Quilted Pen. I ate the original beef stroganoff recipe
(handed down for generations) complemented with vodka and caviar.
PQ: Exact moment you decided to
become involved in the food & beverage industry?
TK: I was 18, working at a hotel and
served a gentleman who owned five restaurants and bars.
At the end of serving he handed me his
business card and said “Call me Monday, I think you’d be fantastic in the bar
and restaurant business.”
PQ: Most memorable meal you have ever
TK: I was serving the food for Sophie
Loren’s perfume launch in the mid-80s.
PQ: Most interesting environment
you’ve ever worked in?
TK: As the manager for Celebrity
PQ: What’s your solution for a last
TK: Pizza Pops.
PQ: Greatest professional moment?
TK: My brother and I opening a
PQ: Do you dream of opening your own
PQ: Where would you go to eat, if you
could go anywhere in the world?
TK: Sorento, Italy.
PQ: How far have you traveled for a
TK: We were in St. Petersburg and
took a flight to Moscow to show my girlfriend The Quilted Pen restaurant.
PQ: What brought you to Whistler?
TK: The Olympics. I wanted to see all
the hype in person.
PQ: Who has been the most influential
person on your career?
TK: Patrick Munroe of Winnipeg.