Quick bites with
Chris Quinlan, owner, Behind The Grind
Photo and text by Maureen Provencal
PQ: How long have you been in this business?
CQ: I started my first job in a restaurant when I was 16.
PQ: How long have you had Behind the Grind?
CQ: Five years.
PQ: Describe what it is to be a restaurateur?
CQ: It’s like inviting everyone in town to come to your house
for breakfast or dinner. And when they leave, they are your friends.
PQ: What’s the most important
principle in cooking?
CQ: Contrast of
flavours/temperatures.
PQ: How far have you traveled for a
great meal?
CQ: To California.
PQ: What keeps you in Whistler?
CQ: Because I can do this. There is nowhere else in the world
that I can have a business that caters to and involves me in all my interests.
PQ: Has living in Whistler inspired you in any way?
CQ: Totally. Everything about it: the people, the community.
Whistler can give you everything that you need. You just have to know what you
want.
PQ: Why did you relocate your business?
CQ: Look out the window.
PQ: How do you like your new location?
CQ: Look out the window.
PQ: What changes have you made with your business?
CQ: We offer table service now. I have a great staff that
allows me to manage my business while they take care of my customers.
PQ: Has your clientele changed?
CQ: A little bit. We retained about 90 per cent of our
regulars. Our core business is still locals.
PQ: Where do you expect to be by 2020?
CQ: I don’t do this because I want to create a job for myself,
I do this because I want to create a life for myself. If I am still hanging out
here with my friends having coffee that will be good with me.
PQ: What advice would you give to anyone wanting to come into
this industry?
CQ: Do your homework. Don’t even think about starting up a
restaurant until you’ve spent at least 15 years in the industry. If you think
you’ve done your time, you’re about half way there.