Manager of Wayne’s Life; Gone Whistler in the Village
PQ: Food/wine philosophy?
GR: For me it’s real easy if I keep things simple and fresh.
PQ: What’s the most important principle in cooking?
PQ: One food you can’t live without?
GR: B.C. Wild Salmon.
PQ: One ingredient you can’t live without?
GR: What Wayne said.
PQ: One food you avoided as a child and now you love?
PQ: Weirdest thing you’ve eaten?
GR: Prairie oysters served fresh off the branding iron.
PQ: Most memorable meal you’ve ever eaten?
GR: Family dinners when I was growing up, and they continue today.
PQ: Exact moment you decided to become a cook?
GR: When I first got involved in our family’s fishing camp cooking and barbecuing.
PQ: Most memorable meal you have ever served?
GR: When I used to pull up to a beach with a fresh catch and cook for people from all over the world who had never seen anything like it before. It wasn’t fancy but it was really fun.
PQ: Most interesting environment you’ve ever worked in?
GR: Working in the fishing camps on B.C.’s West Coast.
PQ: Best trend in food/restaurants?
GR: Getting away from saturated fatty foods.
PQ: Worst trend in food/restaurants?
GR: I hate paying big bucks for tiny portions.
PQ: Greatest professional moment?
GR: Feeding Wayne’s cat when Wayne’s away.
PQ: Do you dream of opening your own restaurant?
GR: I’d rather work with Wayne than compete with him.
PQ: What brought you to Whistler?
GR: Witness relocation program.
PQ: Has Whistler opened up any doors for you?
GR: Yes. It’s the people walking in through the door. You get to know the people of the community.
PQ: Where would you go for your last meal in Whistler?
GR: Hopefully I would be invited to Wayne’s barbecue.
PQ: Who has been the most influential person on our cooking/career?
GR: My mom.
PQ: What would you advise to anyone wanting to come into this industry?
GR: It’s a portable career. You can work anywhere in the world.
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