Quick Bites 

No fear of mixing red and white

Quick bites with

Larry Lloyd

Kitchen operation manager at The Keg Steakhouse and Bar

Photos and text by Maureen Provençal

PQ: What’s your food/wine philosophy?

LL: People shouldn’t be afraid of mixing their reds and their whites, they should choose according to their own tastes.

PQ: One food you can’t live without?

LL: Garlic.

PQ: One ingredient you can’t live without?

LL: Virgin olive oil.

PQ: What food/drink should people be more open to trying?

LL: Try more exotic foods.

PQ: One food you avoided as a child and now love?

LL: Brussels sprouts.

PQ: Weirdest thing you’ve ever eaten?

LL: Fish intestine soup.

PQ: Most memorable meal you’ve ever eaten?

LL: Christmas dinner at the Hollyrood House in Victoria.

PQ: Exact moment you decided to become a chef?

LL: Cooking dinner for my grandmother.

PQ: What’s your solution for a last minute meal?

LL: Chicken curry.

PQ: Best trend in food/restaurants?

LL: Fresher ingredients.

PQ: Worst trend in food/restaurants?

LL: Overpowering sauces.

PQ: Greatest professional moment?

LL: Cooking lunch for hockey celebrities.

PQ: Where would you go to eat if you could go anywhere in the world?

LL: Thailand.

PQ: Where would you go for your last meal in Whistler?

LL: Sushi Village.

PQ: What brought you to Whistler?

LL: Friends and family.

PQ: Who has been the most influential person on your cooking/career?

LL: My mother.

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