Quick Bites 

Peter Dutton, Master Chef anad Chief Bottle Washer, Tapley’s Pub

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?

PD: Beef.

 

PQ: One ingredient you can’t live without?

PD: Oregano.

 

PQ: Weirdest thing you’ve eaten?

PD: Rattlesnake.

 

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?

PD: Stirfry.

 

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?

PD: Possibly.

 

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?

PD: Tons.

 

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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