PQ: What’s your food/wine philosophy?
JW: Our philosophy is: cheap and fast; taking care of the locals 10 and 5 ($10 jugs and $5 burgers).
PQ: What’s the most important principle in cooking?
PQ: What food/drink should people be more open to trying?
JW: Fish and chips and imported beers.
PQ: One food you avoided as a child and now you love?
JW: Kidneys and liver.
PQ: Weirdest thing you’ve eaten?
PQ: Most memorable meal you’ve ever eaten?
JW: Dan’s breakfast out fishing.
PQ: Exact moment you decided to become involved in the food and beverage industry?
JW: I was 15 and working as a dishwasher for an Italian restaurant. I slowly moved up the ladder. Now I have basically done every job in a restaurant except chef.
PQ: Most memorable meal you have ever served?
JW: Serving the stars of the world at the top of the world.
PQ: What’s your solution for a last minute meal?
JW: Three-minute noodles.
PQ: Greatest professional moment?
JW: Managing Merlin’s.
PQ: Do you dream of opening your own restaurant?
JW: Yes. A pub-style bar & grill.
PQ: Where would you go to eat, if you could go anywhere in the world?
JW: The Wigan Pier or Kypriaki’s.
PQ: How far have you traveled for a great meal?
JW: I have traveled across mountains.
PQ: What brought you to Whistler?
JW: The riding, the skiing and food and beverage.
PQ: Has Whistler opened up any doors for you?
JW: Whistler got me into management.
PQ: Where would you go for your last meal in Whistler?
PQ: Who has been the most influential person on your career?
JW: Norm Strim.