Quick bites with 

Rolf Günther

Owner/chef, Rimrock Café and Oyster Bar

Photos and questions by Maureen Provençal

PQ: One food you can’t live without?

RG: Pizza

PQ: One ingredient you can’t live without?

RG: Red wine.

PQ: Weirdest thing you’ve ever eaten?

RG: Chocolate covered bumble bees.

PQ: Exact moment you decided to become a chef?

RG: When my uncle bought a restaurant. I was 16.

PQ: What’s your solution for a last-minute meal?

RG: Come to the restaurant and grab whatever there is.

PQ: Best trend in food/restaurants?

RG: Fresh ingredients and locally grown.

PQ: Worst trend in food/restaurants?

RG: Supersizing and fast food.

PQ: Greatest professional moment?

RG: When I was first in charge of a restaurant, Francesco Alonghi. I was about 23.

PQ: Where would you go to eat if you could go anywhere in the world?

RG: Tokyo and try some sexy Japanese.

PQ: What brought you to Whistler?

RG: Skiing.

PQ: Personal hero.

RG: Dave Murray.

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