Quick bites with
Ingo Fanslau, co-owner, Pepe & Gringo’s
PQ: What’s your food/wine philosophy?
IF: Made to order, fresh, innovative and good value
PQ: What’s the most important principle in cooking?
IF: Balance and uncomplicated flavours. Enhancing the natural
flavours of food instead of covering them up.
PQ: One food you can’t live without?
PQ: One ingredient you can’t live without?
PQ: What food/drink should people be more open to trying?
IF: Tequila; there are so many great brands of tequila.
(Maybe that won’t remind you of high
school.) For food, people should try more exotic meats.
PQ: One food you avoided as a child and now…?
IF: Vegetables, and I still avoid them.
PQ: Weirdest thing you’ve eaten?
IF: A live lobster.
The tail meat was sliced before me and served sashimi style. It’s eyes
and feelers were still moving.
PQ: Most memorable meal you have ever served?
IF: Abalonie sashimi in Tofino. I think it was legal.
PQ: Most interesting environment you’ve ever worked in?
IF: In Australia I had to work in a costume at Bobby McGee’s. I
was Sergeant Lorne Order.
accent was perfect for the red serge. I got to work with Superman and
PQ: Greatest professional moment?
IF: Opening Pepe & Gringo’s with Richard.
PQ: Do you dream of opening your own restaurant again?
IF: I think I’m pretty content with one for the moment.
PQ: How would you describe what it is to be a restaurant owner?
IF: Nerve wracking, tense and unbelievably fulfilling when it
PQ: What brought you to Squamish?
IF: Affordability, opportunity and a lot of great people we
PQ: Where would you go for your last meal in Squamish?
IF: Mountain Burger.
PQ: Who has been the most influential person on your career?
IF: My late father. He always drove me to work for myself and
not to depend on others.
PQ: What would you advise anyone wanting to come into this
IF: Sleeping pills.