Compiled by Maureen Provencal
Quick bites with: Doug Burnett, Supervisor, Chic Pea
PQ: What’s your food/wine philosophy?
DB: Get out there and try new things — and don’t be afraid to spend a little money doing it!
PQ: Exact moment you decided to become involved in the food and beverage industry?
DB: I was sitting in an Economics class at UVic writing a schedule for the restaurant I was managing in Victoria at the time — that was the last semester I did at UVic.
PQ: Most memorable meal you have ever served?
DB: I served the Queen at The Empress in Victoria.
PQ: Most interesting environment you’ve ever worked in?
DB: Currently working at Elements, we work in such a small space and produce such a high quality of product — it really amazes me every shift!
PQ: What’s your solution for a last minute meal?
DB: Sushi from Samurai.
PQ: Greatest professional moment?
DB: Being selected to represent Whistler Blackcomb Food and Beverage on the foreign recruiting trip to Australia in June 2006.
PQ: Do you dream of opening your own restaurant?
DB: Don’t think so.
PQ: How would you describe what it is to be a supervisor/manager?
DB: A balancing act keeping my staff, my guests and my boss happy. You have to find that equilibrium and figure out how to maintain it.
PQ: Where would you go to eat, if you could go anywhere in the world?
DB: France, for the cheese and wine.
PQ: What brought you to Whistler?
DB: Career and snowboarding.
PQ: Has Whistler opened up any doors for you?
DB: Absolutely. I have had the opportunity within this company to do so many things.
PQ: Where would you go for your last meal in Whistler?
DB: Dinner at the Rimrock Café.
PQ: Who has been the most influential person on your cooking/career?
DB: My old GM at Canoe in Victoria, David Young. He taught me how to balance taking care of the business while taking care of your people.
PQ: What would you advise anyone wanting to come into this industry?
DB: Be ready to work hard.
