Quick Bites 

Cooking outside the box

"Take good ingredients and deal with them simply but with great care." - Clarke Gatehouse of the Dubh Linn Gate. Photo by Maureen Provencal
  • "Take good ingredients and deal with them simply but with great care." - Clarke Gatehouse of the Dubh Linn Gate. Photo by Maureen Provencal

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.

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