Owner/operator, Black’s Restaurant Pub Patios
PQ: Food/wine philosophy?
LB: I’m always looking to savour something new and unique.
PQ: What’s the most important principle in cooking?
PQ: One food you can’t live without?
LB: I am big lamb fan.
PQ: One ingredient you can’t live without?
PQ: Weirdest thing you’ve eaten?
LB: I went out of my way in the Dutch West Indies to try Lion, unfortunately they were out.
PQ: Most memorable meal you’ve ever eaten?
LB: At Charles Knob Hill in San Francisco: an 11 course tasting menu.
PQ: Most memorable meal you have ever served?
LB: When clients who had been coming up for about 20 years asked to have their son’s wedding reception here. We closed the restaurant and did a fabulous barbecue for them.
PQ: What’s your solution for a last minute meal?
LB: Spaghetti Squash with tomato sauce, I replace the pasta with the squash.
PQ: Best trend in food/restaurants?
LB: The infusion of world ingredients/foods in restaurants.
PQ: Where would you go to eat, if you could go anywhere in the world?
LB: Italy or France or both once if I’m that close.
PQ: How far have you traveled for a great meal?
LB: Dutch West Indies for the Lion.
PQ: What brought you to Whistler?
LB: To open Black’s or The Original Ristorante as it was called then.
PQ: Has Whistler opened up any doors for you?
LB: Definitely. Mostly in friendships and meeting people.
PQ: Where would you go for your last meal in Whistler?
LB: I would stay home and have Ms Mah cook one of her incredible six-course meals. Second would be Rim Rock, I’ve never been disappointed.
PQ: Who has been the most influential person on our cooking/career?
LB: My ex-father-in-law, David Landman.
PQ: What would you advise to anyone wanting to come into this industry?
LB: The secret to success is the 28-hour day.
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