PQ: What’s your food/wine philosophy?
JM: I cook to bring pleasure to the table.
PQ; What’s the most important principle in cooking?
JM: There are no short cuts. You must take things one step at a time. And learn from others and from yourself.
PQ; One food you can’t live without?
JM: Good quality bread.
PQ: What restaurant experience should people be more open to trying?
JM: People should try, at least once, a high-end restaurant experience. Even though it could be expensive, it’s a treat worth the experience.
PQ: One food you avoided as a child and now you love?
JM: I never avoided anything.
PQ: Weirdest thing you’ve eaten?
PQ: Most memorable meal you’ve ever eaten?
JM: Any Christmas dinner back home.
PQ: Exact moment you decided to become a chef?
JM: When I was 7 years old. I always wanted to do it.
PQ: Most interesting environment you’ve ever worked in?
JM: In France I worked in a restaurant owned by a rugby player. It was super high end: 35 chefs, all the best equipment and all the best ingredients.
PQ: What’s your solution for a last minute meal?
JM: Samurai Sushi.
PQ: Greatest professional moment?
JM: I am only 25 years old and it is still coming.
PQ: How would you describe what it is to be a chef?
JM: It’s a lot of work. It’s a lot of fun.
PQ: Where would you go to eat, if you could go anywhere in the world?
JM: Back home to my mom’s.
PQ: What brought you to Whistler?
JM: When I first came to Canada, I didn’t know about Whistler. It was lucky circumstances that brought me here. I’m really happy to be here.
PQ: Where would you go for your last meal in Whistler?
JM: Sushi Village.
PQ: Who has been the most influential person on your cooking/career?
JM: My cooking teacher Monsieur Jacquot
PQ: What would you advise anyone wanting to come into this industry?
JM: To be sure about it.