Owner/chef, Splitz Grill
Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
TJ: Cook with passion. It’s the most important ingredient to any recipe.
PQ: One ingredient you can’t live without?
TJ: Garlic.
PQ: What food/drink should people be more open to trying?
TJ: Exotic cheeses.
PQ: One food you avoided as a child and now love?
TJ: Olives and blue cheese.
PQ: Weirdest thing you’ve ever eaten?
TJ: Poprocks.
PQ: Most memorable meal you’ve ever eaten?
TJ: Gathering with the whole family to prepare granddad’s perogies.
PQ: What’s your solution for a last minute meal?
TJ: Pasta.
PQ: Best trend in food/restaurants?
TJ: Greater emphasis on how food tastes rather than what it looks like.
PQ: Worst trend in food/restaurants?
TJ: Pre-prepared foods/packaged and frozen.
PQ: Greatest professional moment?
TJ: Opening Splitz Grill.
PQ: Where would you go to eat if you could go anywhere in the world?
TJ: Tour the Mediterranean.
PQ: Where would you go for your last meal in Whistler?
TJ: Bearfoot Bistro.
PQ: What brought you to Whistler?
TJ: Banquet chef position at the Chateau Whistler.
PQ: Who has had the most influence on your cooking/ career?
TJ: The whole opening kitchen crew at the Chateau Whistler.
