PQ: What’s your food/wine philosophy?
PD: Feel-good comfort food.
PQ: What’s the most important principle in cooking?
PD: Ingredients and knowledge.
PQ: One food you can’t live without?
PQ: One ingredient you can’t live without?
PQ: Weirdest thing you’ve eaten?
PQ: Most memorable meal you’ve ever eaten?
PD: Lobster on the deck of a cruse ship in the Gulf of Mexico.
PQ: Exact moment you decided to become a chef?
PD: When I was about 14 or 15 years old. That’s how long I’ve been in the business.
PQ: How long have you been at Tapley’s?
PD: 15 years.
PQ: Most memorable meal you have ever served?
PD: Serving Robby Boyd breakfast just before he won the downhill World Cup at Whistler at the Creekhouse Restaurant.
PQ: What’s your solution for a last minute meal?
PQ: Greatest professional moment?
PD: Being named Executive Chef at the Radium Hot Springs Golf Resort.
PQ: Do you dream of opening your own restaurant?
PQ: How would you describe what it is to be a chef?
PD: Interesting, exciting, always something different going on. Obviously I love it because I’ve been doing it for so long.
PQ: Where would you go to eat, if you could go anywhere in the world?
PD: Sushi Village to see Nester.
PQ: What brought you to Whistler?
PD: Creekhouse Restaurant.
PQ: Has Whistler opened up any doors for you?
PQ: Where would you go for your last meal in Whistler?
PD: Sushi Village.
PQ: Who has been the most influential person on your cooking/career?
PD: Rosco Smith and Doug MacIntosh.
PQ: What would you advise anyone wanting to come into this industry?
PD: Have fun and put your best towards it.
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