Quick Bites 

I do this because I want to create a life for myself.

Behind the Grind's Chris Quinlan
  • Behind the Grind's Chris Quinlan

Quick bites with

Chris Quinlan, owner, Behind The Grind

Photo and text by Maureen Provencal

PQ: How long have you been in this business?

CQ: I started my first job in a restaurant when I was 16.

PQ: How long have you had Behind the Grind?

CQ: Five years.

PQ: Describe what it is to be a restaurateur?

CQ: It’s like inviting everyone in town to come to your house for breakfast or dinner. And when they leave, they are your friends.

PQ: What’s the most important principle in cooking?

CQ: Contrast of flavours/temperatures.

PQ: How far have you traveled for a great meal?

CQ: To California.

PQ: What keeps you in Whistler?

CQ: Because I can do this. There is nowhere else in the world that I can have a business that caters to and involves me in all my interests.

PQ: Has living in Whistler inspired you in any way?

CQ: Totally. Everything about it: the people, the community. Whistler can give you everything that you need. You just have to know what you want.

PQ: Why did you relocate your business?

CQ: Look out the window.

PQ: How do you like your new location?

CQ: Look out the window.

PQ: What changes have you made with your business?

CQ: We offer table service now. I have a great staff that allows me to manage my business while they take care of my customers.

PQ: Has your clientele changed?

CQ: A little bit. We retained about 90 per cent of our regulars. Our core business is still locals.

PQ: Where do you expect to be by 2020?

CQ: I don’t do this because I want to create a job for myself, I do this because I want to create a life for myself. If I am still hanging out here with my friends having coffee that will be good with me.

PQ: What advice would you give to anyone wanting to come into this industry?

CQ: Do your homework. Don’t even think about starting up a restaurant until you’ve spent at least 15 years in the industry. If you think you’ve done your time, you’re about half way there.


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