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Quick Bites

Quick bites with Mark McDonell, supervisor, The Roundhouse

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Text and photo by Maureen Provencal

PQ: What’s the most important principle in cooking?

MM: Keeping it simple: simple flavours, not too complicated.

 

PQ: What food/drink should people be more open to trying?

MM: Sushi and sake.

 

PQ: Weirdest thing you’ve eaten?

MM: Pickled octopus.

 

PQ: Most memorable meal you’ve ever eaten?

MM: On the Queen Mary in California. The whole experience and ambiance of the ship.

 

PQ: Exact moment you decided to become involved in the food & beverage industry?

MM: I’ve basically always been in it. I stayed because I enjoyed the cooking side of it. Now I’m in the front end and really enjoy this as well: interacting with the guests. There are so many different people that I meet here.

 

PQ: Most memorable guest you have met?

MM: Danny Devito in Steeps

 

PQ: Most interesting environment you’ve ever worked in?

MM: Here. The view is amazing.

 

PQ: Do you dream of opening your own restaurant?

MM: Yes. I would like to open a sport bar/pub with casual dining.

 

PQ: How would you describe what it is to be a supervisor?

MM: You need to have good communications skills with your staff. Treat them with the same respect that you would like to be treated with.

 

PQ: Where would you go to eat, if you could go anywhere in the world?

MM: India.

 

PQ: How far have you traveled for a great meal?

MM: Not on purpose, but we traveled 3 1/2 hours from Boulder to Aspen for Prime Rib.

 

PQ: What brought you to Whistler?

MM: Snowboarding and lifestyle.

 

PQ: Has Whistler opened up any doors for you?

MM: Yes, the opportunity with Whistler-Blackcomb to advance. One that I wouldn’t have had in the city.

 

PQ: Where would you go for your last meal in Whistler?

MM: Rimrock.

 

PQ: What would you advise anyone wanting to come into this industry?

MM: Patience.

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