PQ: What’s your food/wine philosophy?
RF: Keep it local and fresh. I use a local farmer’s produce. It’s picked fresh in the morning.
PQ: What’s the most important principle in cooking?
RF: Be creative and don’t be afraid to try out different things.
PQ: One food you can’t live without?
RF: Thai food.
PQ: One ingredient you can’t live without?
RF: Fresh chilis and lime.
PQ: Weirdest thing you’ve eaten?
RF: Barbequed muskrat in Laos.
PQ: Exact moment you decided to become a chef?
RF: I always loved cooking, even as a kid cooking at home with my mom. At 13 I got a job washing dishes and things kept on going from there.
PQ: Most interesting environment you’ve ever worked in?
RF: I spent a year in Denmark working in an Irish pub. The people were quite interesting.
PQ: What’s your solution for a last minute meal?
RF: Whatever’s in the fridge. Turn it into a stir-fry with fresh chilis and wine.
PQ: Greatest professional moment?
RF: Taking the leap and opening The Bistro.
PQ: Anything new with the Bistro?
RF: We just started opening nights. A lot of the dishes are Asian influenced.
PQ: Where would you go to eat, if you could go anywhere in the world?
RF: Spain and Portugal to experience the Mediterranean cuisine.
PQ: What brought you to Squamish?
RF: I came up here to visit some friends after I had been in Denmark. I had no plans so I found a job and stayed.
PQ: Where would you go for your last meal in Squamish?
RF: I would get a bunch of friends together for a pot luck and everyone could make their signature dishes.
PQ: Who has been the most influential person on your cooking/career?
RF: From an early start, my mom. She enjoys cooking and is very creative.
PQ: What would you advise anyone wanting to get into this industry?
RF: Just be prepared to work long hours and weekends.