Kitchen Manager/Chef, Zen Whistler
Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
CC: Good food with good presentation with sake or wine.
PQ: One food you can’t live without?
CC: Good noodle soup.
PQ: One ingredient you can’t live without?
CC: Salt.
PQ: What food/drink should people be more open to trying?
CC: Sashimi.
PQ: Weirdest thing you’ve ever eaten?
CC: Gellatine of eyeball of a big-eyed tuna.
PQ: Most memorable meal you’ve ever eaten?
CC: The hotspring food in Japan.
PQ: Exact moment you decided to become a chef?
CC: There as no one moment. I just became a chef.
PQ: What’s your solution for a last-minute meal?
CC: Noodle soup.
PQ: Best trend in food/restaurants?
CC: Fusion of Japanese and French cuisine. They blend well.
PQ: Worst trend in food/restaurants?
CC: Bad food with big portions. Food with no taste.
PQ: Greatest professional moment?
CC: Every single moment when the customer is happy with their food and says thanks for a good meal.
PQ: Where would you go to eat if you could go anywhere in the world?
CC: Japan.
PQ: Where would you go for your last meal in Whistler?
CC: Rim Rock and Araxi’s
PQ: What brought you to Whistler?
CC: I came with Jun to open up Zen Whistler.
