PQ: What’s your food/wine philosophy?
TH: I am a nutritionist. My philosophy is food made fresh and with a lot of love and creativity. Having a little bit of creative flare to the meal, like a positive attitude.
PQ: One food you can’t live without?
TH: Potatoes and avocados and probably cheese
PQ: Weirdest thing you’ve ever eaten?
TH: When I was in Mexico I ordered a drink called tomatoe de clamato. It was tomato juice with real clams in it served with a spoon.
PQ: Where would you go to eat if you could go anywhere in the world?
TH: Thailand.
PQ: Most memorable meal you’ve ever eaten?
TH: Fondue with my family.
PQ: Where would you go for your last meal in Whistler?
TH: I would go to Samurai Sushi if Rue was buying.
PQ: Greatest professional moment?
TH: Getting Tony Routley to stop drinking coffee (at least for one season).
PQ: Best trend in food/restaurants?
TH: People are going healthier and getting away from fast foods. Also, people are moving away from the big corporations.
PQ: Worst trend in food/restaurants?
TH: Fast, deep-fried food. Although the chip truck every once in a while is not so bad.
PQ: Who has had the biggest impact on your cooking or career?
TH: Paul (homie) Charron.
