PQ: What’s your food/wine philosophy?
EG: Don’t mess with it too much. Keep it fresh and simple. Respect your ingredients.
PQ: What’s the most important principle in cooking?
EG: Put love in what you do.
PQ: What food/drink should people be more open to trying?
EG: Just be open minded. Try something different every time you go out.
PQ: Weirdest thing you’ve eaten?
EG: Veal brains.
PQ: Most memorable meal?
EG: There’s a few that come to mind. But last summer at Mission Hill Winery we spent a lazy sunny afternoon feasting. My good friend Oly took good care of us.
PQ: Exact moment you decided to become a chef?
EG: I’ve got no definitive moment. I started like most of us, dishwashing and things went on from there. Although working in a small French bistro in Montreal where they made everything from scratch was pretty inspiring.
PQ: Most memorable meal you have ever served?
EG: Cooking for the Montreal F1 racers at the Montreal Grand Prix.
PQ: Most interesting environment you’ve ever worked in?
EG: The Rim Rock Café.
PQ: Greatest professional moment?
EG: Opening up Elements.
PQ: Do you dream of opening your own restaurant?
PQ: Where would you go to eat, if you could go anywhere in the world?
PQ: What brought you to Whistler?
EG: I wasn’t doing much back east and my friends told me the riding was good. The rest is history.
PQ: Where would you go for your last meal in Squamish?
EG: I would gather some friends and package some steaks and lobster tails and beverages and go spend the night at Elfin Lakes.
PQ: Who has been the most influential person on your cooking/career?
EG: One of my cooking school teachers, Igor, and also my good friend Ryan Leitch.
PQ: What would you advise anyone wanting to come into this industry?
EG: Be prepared to work when your friends are playing and to work long hours.