PQ: What’s your food/wine philosophy?
JB: Guests don’t always come in knowing what they would like, so I try to guide them to trying something new to create a good experience.
PQ: Which drink should people be more open to trying at the Fire Rock?
JB: Experimenting with freshly squeezed juices and champagne.
PQ: Most memorable meal you’ve ever eaten?
JB: On a beach in Bali. There was a crazy sunset and people playing music with dinner on the beach.
PQ: Exact moment you decided to become involved in the food & beverage industry?
JB: While I was in college I was looking for something fun while putting myself through school. I finished my degree and worked in my field but left it to go back to serving. It is so much fun.
PQ: Most interesting environment you’ve ever worked in?
JB: At an ice lounge in Toronto. Everything was made of ice: the martini glasses, the chairs, the tables, the bar, the walls.
PQ: What’s your solution for a last minute meal?
JB: Invite myself for dinner.
PQ: Greatest professional moment?
JB: Putting the fire back in the Rock.
PQ: Do you dream of opening your own restaurant?
JB: Right now I’m just enjoying the moment. But someday… you never know.
PQ: How would you describe what it is to be a server?
JB: Taking control of the room and creating a great party.
PQ: Where would you go to eat, if you could go anywhere in the world?
JB: My sister’s, she’s an amazing cook. It’s good wine and family.
PQ: Where would you go for your last meal in Whistler?
JB: Dinner at Wet Tuna.
PQ: Who has been the most influential person on your cooking/career?
JB: My best friend, Scott Rowe. He motivates me and pushes me to excel.
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