Quick Bites 

Foie gras cotton candy?

Executive chef Chris of Seven
  • Executive chef Chris of Seven

Quick Bites with: Chef Chris, Executive Chef, Seven

Photo and text by Maureen Provencal

PQ: What’s your food/wine philosophy?

CC: To stimulate people’s palates with the Asian philosophy of sweet, sour, salty and spicy to hit upon all the taste buds.

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

CC: Try to use good quality products and keep the flavours clean.

PQ: One food you can’t live without?

CC: Game meats.

PQ: One ingredient you can’t live without?

CC: Oils.

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

CC: Weird vegetables, like parsnips. I now use them on top of dishes as chips.

PQ: Weirdest thing you’ve eaten?

CC: Foie gras cotton candy, it was pretty bizarre.

PQ: Most memorable meal you’ve ever eaten?

CC: At Lespinase in New York.

PQ: Most memorable meal you have ever served?

CC: Serving President Clinton’s daughter Chelsea. The secret service came to check the kitchen and watched me cook and kept the area in the restaurant around Chelsea Clinton clear.

PQ: Most interesting environment you’ve ever worked in?

CC: Last year I worked in the opposite style of environment in St. Thomas, Virgin Islands.

PQ: Greatest professional moment?

CC: When other chefs and restaurateurs give me praise for my cooking and hard work.

PQ: Do you dream of opening your own restaurant?

CC: Every day. I change the concept every day too. It’s nailing down the concept that’s hard.

PQ: What brought you to Whistler?

CC: Robert, the owner, called me up and asked me to take the reigns in his restaurant. I became fascinated by everyone’s allure to Whistler.

PQ: Have you had any memorable nights at Seven yet?

CC: The Prince of Saudi Arabia booked out the restaurant with his entourage of 30-40 people.

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

CC: Todd English, a chef on the East Coast. In the early day of my childhood making tortellini and ravioli with my family planted the seed. I’m Italian.


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