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?
PQ: Weirdest thing you’ve eaten?
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
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
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
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
PM: There’s never a dull moment.
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