Text and photos by Maureen Provencal
PQ: What’s your food/wine philosophy?
AG: Perfect portion sizes with good drink pairings.
PQ: What’s the most important principle in bar tending?
AG: Service with a smile.
PQ: What food/drink should people be more open to trying?
AG: Drop shots at après.
PQ: Weirdest thing you’ve eaten?
AG: I ate dirt once as a child.
PQ: Most memorable meal you’ve ever eaten?
AG: My first Canadian Thanksgiving.
PQ: Exact moment you decided to become involved in the food and
AG: I was in a lift line on 7
Heaven and I bumped
into Mike Wilson of the GLC. I said, “How’s it going? Do you need any staff?”
PQ: Most memorable drink you have ever served?
AG: When someone from the kitchen staff leaves we serve Yaeger
shots. One with soy sauce for the unsuspecting staff member who is leaving.
PQ: Greatest professional moment?
AG: Starting my own company. We run an accommodation company
out of the U.K. for seasonal Brits in Whistler.
PQ: Do you dream of opening your own pub?
AG: That’s a lovely dream.
PQ: Where would you go to eat, if you could go anywhere in the
AG: Authentic Indian off of Brick Lane, London.
PQ: What brought you to Whistler?
AG: Snow, originally. But I’m a dirt man now.
PQ: Has Whistler opened up any doors for you?
AG: Many, the door to my life today.
PQ: Where would you go for your last meal in Whistler?
AG: My girlfriend’s parents on Lakeshore Drive.
PQ: Who has been the most influential person on your career?
AG: Mike Wilson, he’s the man. (Only second to the Rev!)