Head chef, Black’s Pub & Original Restaurante
Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
PR: You have to learn to match the wine to the specific dishes of food.
PQ: One food you can’t live without?
PQ: One ingredient you can’t live without?
PQ: What food/drink should people be more open to trying?
PQ: One food you avoided as a child and now love?
PQ: Weirdest thing you’ve ever eaten?
PR: Kangaroo and alligator.
PQ: Most memorable meal you’ve ever eaten?
PR: I’ve had many memorable meals: at the Four Seasons in San Francisco, a seafood place in New Orleans, a three-star Michelin in the west part of France, to name a few.
PQ: Exact moment you decided to become a chef?
PR: Both my parents were in the industry. They owned a hotel, restaurant and lounge in Paris. I grew up in the industry.
PQ: What’s your solution for a last minute meal? PR: Go to the fridge and grab something easy. I always have a lot of food at home.
PQ: Best trend in food/restaurants?
PR: Mixing the different types of cuisine.
PQ: Worst trend in food/restaurants?
PR: Fast food.
PQ: Greatest professional moment?
PR: When I was the executive sous chef at the Sutton Place Hotel in Toronto.
PQ: Where would you go for your last meal in Whistler?
PR: A nice barbecue at the top of Blackcomb Mountain in the winter.
PQ: What brought you to Whistler?
PR: The environment. I love the outdoors.
PQ: Who has been the most influential person on your cooking/career?
PR: The chef from my apprenticeship, Gerrard.
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