Text and photo by Maureen Provencal
PQ: What’s the most important principle in cooking?
MM: Keeping it simple: simple flavours, not too complicated.
PQ: What food/drink should people be more open to trying?
MM: Sushi and sake.
PQ: Weirdest thing you’ve eaten?
MM: Pickled octopus.
PQ: Most memorable meal you’ve ever eaten?
MM: On the Queen Mary in California. The whole experience and ambiance of the ship.
PQ: Exact moment you decided to become involved in the food & beverage industry?
MM: I’ve basically always been in it. I stayed because I enjoyed the cooking side of it. Now I’m in the front end and really enjoy this as well: interacting with the guests. There are so many different people that I meet here.
PQ: Most memorable guest you have met?
MM: Danny Devito in Steeps
PQ: Most interesting environment you’ve ever worked in?
MM: Here. The view is amazing.
PQ: Do you dream of opening your own restaurant?
MM: Yes. I would like to open a sport bar/pub with casual dining.
PQ: How would you describe what it is to be a supervisor?
MM: You need to have good communications skills with your staff. Treat them with the same respect that you would like to be treated with.
PQ: Where would you go to eat, if you could go anywhere in the world?
MM: India.
PQ: How far have you traveled for a great meal?
MM: Not on purpose, but we traveled 3 1/2 hours from Boulder to Aspen for Prime Rib.
PQ: What brought you to Whistler?
MM: Snowboarding and lifestyle.
PQ: Has Whistler opened up any doors for you?
MM: Yes, the opportunity with Whistler-Blackcomb to advance. One that I wouldn’t have had in the city.
PQ: Where would you go for your last meal in Whistler?
MM: Rimrock.
PQ: What would you advise anyone wanting to come into this industry?
MM: Patience.
