Owner, operator, chief cook, bottle washer, Behind the Grind
Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
CQ: You’re not allowed to leave hungry.
PQ: One food you can’t live without?
CQ: Sushi.
PQ: One ingredient you can’t live without?
CQ: Love.
PQ: What food/drink should people be more open to trying?
CQ: Real food.
PQ: Weirdest thing you’ve ever eaten?
CQ: Monk fish liver.
PQ: Most memorable meal you’ve ever eaten?
CQ: A blackened Cornish game hen at Quattro on 4 th .
PQ: Exact moment you decided to become involved in the restaurant industry?
CQ: I used to work in a logging camp with a hundred other guys. Then one day I realized I could make just as much money working in a restaurant surrounded by beautiful women, great food and great wine.
PQ: What’s your solution for a last-minute meal?
CQ: Sushi.
PQ: Best trend in food/restaurants?
CQ: Hearty, wholesome portions.
PQ: Worst trend in food/restaurants?
CQ: Food that can fit on the end of my thumb. Also known as phoo-phoo food.
PQ: Greatest professional moment?
CQ: Overall, a thing that continues to happen: friends that come back with their families.
PQ: Where would you go to eat if you could go anywhere in the world?
CQ: Rimrock.
PQ: Where would you go for your last meal in Whistler?
CQ: Sachi Sushi.
PQ: What brought you to Whistler?
CQ: Drug and alcohol-free lifestyle.
PQ: Personal hero.
CQ: Some friends who made it in business and then they had the good grace to help other people get started.
