Text and photo by Maureen Provencal
PQ: What’s the most important principle in cooking?
EH: Freshness and a timely fashion in serving.
PQ: What drink should people be more open to trying?
EH: Higher end wines.
PQ: Exact moment you decided to become involved in the food & beverage industry?
EH: Years ago I wanted to get into the industry. I thought it was so personable and fun. You get to talk to people and create an experience for people. It’s what I do best.
PQ: Most memorable meal you have ever served?
EH: Every day is a memorable day for me. I try to give 100 per cent to everyone who walks in.
PQ: Greatest professional moment?
EH: Becoming the GM at Caramba!
PQ: Do you dream of opening your own restaurant?
EH: Yes, of course everyone wants their own restaurant. As GM I am married to my job. So yes, it would be nice, but the reality is it’s nice to say good-bye at the end of the day.
PQ: Where would you go to eat, if you could go anywhere in the world?
EH: I would love to go to the Italian Riviera.
PQ: How far have you traveled for a great meal?
EH: I have traveled to lots of places and had great fresh meals while there.
PQ: What brought you to Whistler?
EH: I had been in France for one year and had come home but didn’t want to face the reality of going back to school. I still wanted to keep the dream alive. So I moved to Whistler for a season and now it’s been 11 years.
PQ: Has Whistler opened up any doors for you?
EH: Absolutely. I achieved a goal. Whistler has made me a different person.
PQ: Where would you go for your last meal in Whistler?
EH: A beautiful dinner party at someone’s house with all of my friends.
PQ: Who has been the most influential person on your career?
EH: Mario Enero. He is hands down the most amazing entrepreneur I have ever worked for and with.
PQ: What would you advise anyone wanting to come into this industry?
EH: Be prepared to recognize people. Guest recognition is key to this industry. And have lots of energy.