Brian Dixon, General Manager of Wild Wood Pacific Bistro
Photos and text by Maureen Provençal
PQ: What’s your food/wine philosophy?
BD: Quality fresh tasting food in portions that provide a strong value for your dollar.
PQ: One food you can’t live without?
BD: Eggs.
PQ: One ingredient you can’t live without?
BD: Pepper and garlic.
PQ: What food/drink should people be more open to trying?
BD: Try something you haven’t tried before. Be open-minded.
PQ: Weirdest thing you’ve ever eaten?
BD: Crocodile in South Africa.
PQ: Most memorable meal you’ve ever eaten?
BD: Christmas dinner with my mom and brothers. I hadn’t seen them in a while.
PQ: Exact moment you decided to become involved in the food and beverage industry?
BD: I’ve been in the industry since my first job.
PQ: What’s your solution for a last minute meal?
BD: Depends on what I have in the fridge. Usually I have a chicken, steak or fish and make a sauce for it.
PQ: Best trend in food/restaurants?
BD: Restaurants are offering healthier menu choices.
PQ: Worst trend in food/restaurants?
BD: Restaurants with unfocused menus.
PQ: Greatest professional moment?
BD: When I was selected to train McDonald’s managers in South Africa.
PQ: Where would you go to eat, if you could go anywhere in the world?
BD: I would go back to Greece.
PQ: Where would you go for your last meal in Whistler?
BD: Wild Wood for dinner.
PQ: What brought you to Whistler?
BD: Work, I came here to manage Starbucks.
PQ: Who has been the most influential person on your F&B career?
BD: A conglomeration of many people in my life.
