Quick bites 

With Paul McGeough, owner/chef, Splitz Grill

PQ: What’s your burger and beer philosophy?

PM: They are made for each other. A great evening combo.


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

PM: Always having fresh ingredients. We get orders in every day. We order small to keep things fresh.


PQ: What food/drink should people be more open to trying?

PM: Try something new, something different.


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

PM: Squash.


PQ: Weirdest thing you’ve eaten?

PM: Alligator.


PQ: Most memorable meal you’ve ever eaten?

PM: Cheese on toast made by my children.


PQ: Exact moment you decided to become a chef?

PM: Out of high school when the chef I was working for said, “You need to go to cooking school. You need to take what you have and harness it.”


PQ: Most memorable meal you have ever served?

PM: My very first catering when I was 20 years old. I served 30 people at a wedding all by myself.


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

PM: One of my first experiences in a small hotel kitchen. Most of us cooked with our heads bent down because it was a 6’ ceiling.


PQ: Greatest professional moment?

PM: Taking over Splitz Grill.


PQ: Do you dream of opening your own restaurant?

PM: Yes, No. 3 will perhaps be in Squamish.


PQ: How would you describe what it is to be an owner/chef?

PM: Wearing very many hats at the same time.


PQ: Where would you go to eat, if you could go anywhere in the world?

PM: Hong Kong and India.


PQ: What brought you to Whistler?

PM: In ’87 we read that Whistler was expanding and we wanted to be a part of it.


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

PM: I go back to my cooking school days: my instructors. They kept me going.


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

PM: There’s never a dull moment.


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