Quick bites with
Clarke Gatehouse
Executive Chef of the Dubh Linn Gate/Pan Pacific
Photos and text by Maureen Provençal
PQ: What’s your food/wine philosophy?
CG: Take good ingredients and deal with them simply but with great care.
PQ: One food you can’t live without?
CG: Venison.
PQ: One ingredient you can’t live without?
CG: Good sea salt.
PQ: What food/drink should people be more open to trying?
CG: Wild food.
PQ: One food you avoided as a child and now love?
CG: Liver.
PQ: Weirdest thing you’ve ever eaten?
CG: Raw caribou eyeball.
PQ: Most memorable meal you’ve ever eaten?
CG: Fresh caught halibut in the Queen Charlotte Islands.
PQ: Exact moment you decided to become a chef?
CG: Working at Araxi in 1987.
PQ: What’s your solution for a last minute meal?
CG: Chili garlic spaghettini with fresh parmigiano.
PQ: Best trend in food/restaurants?
CG: Variety.
PQ: Worst trend in food/restaurants?
CG: Everything out of a box.
PQ: Greatest professional moment?
CG: Making things run properly at a big restaurant.
PQ: Where would you go to eat if you could go anywhere in the world?
CG: Thailand.
PQ: Where would you go for your last meal in Whistler?
CG: Family and friends at my house.
PQ: What brought you to Whistler?
CG: Something fun to do for a season.
PQ: Who has been the most influential person on your cooking/career?
CG: Roland.
