Photo and questions by Maureen Proven�al
PQ: WhatÕs your food/wine philosophy in 25 words or less?
JT: Eat what we feel like, drink what we feel like, according to the momentÕs cravings. Luckily for us, today in B.C., the possibilities are limitless.
PQ: One food you canÕt live without?
JT: A nice rare piece of broiled prime Canadian beef.
PQ: What food/drink should people be more open to trying?
JT: Taste and try whatever when the occasion presents itself.
PQ: Most memorable meal youÕve ever eaten? JT: A French country lunch at PŽre Bise near Annecy.
PQ: Exact moment you decided to become a chef?
JT: When I missed my momÕs cooking after leaving home at 14.
PQ: WhatÕs your solution for a last minute meal?
JT: Whip up a fondue and have everyone socializing and drinking around the table.
PQ: Best trend in food/restaurants?
JT: Back to basics, down to earth, comfort food.
PQ: Worst trend in food/restaurants?
JT: Pretty plates, high prices and going home hungry.
PQ: Greatest professional moment?
JT: Opening my first restaurant, Chez Jo‘l, in Gastown.
PQ: Where would you go for your last meal in Whistler?
JT: For a steak and frites salade at PascalÕs.
PQ: What brought you to Whistler?
JT: Being brought up in the Alps and living in Vancouver, I realized the attraction of moving to Whistler in the early Õ80s.
PQ: Personal hero?
JT: Auguste Escoffier.