Quick bites with 

Kike Redondo

Owner/Executive Chef, Kypriaki Norte

Photos and questions by Maureen Provençal

Q: What’s your food/wine philosophy in 25 words or less?

A: Use the freshest food, honesty, good wines.

Q: One food you can’t live without?

A: Nice meat.

Q: One ingredient you can’t live without?

A: Spanish paprika.

Q: What food/drink should people be more open to trying?

A: Wines.

Q: Weirdest thing you’ve ever eaten?

A: Ants in Brazil.

Q: Exact moment you decided to become a chef?

A: I was 14 years old. I was a cook in a kitchen Hostel San Marcos (in Spain).

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

A: Improvise.

Q: Best trend in food/restaurants?

A: Everybody is trying something different. Differences are good.

Q: Greatest professional moment?

A: When I opened my first restaurant at the age of 18 in Malgrat De Mar in Barcelona. It was called El Museillo. The little museum.

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

A: In El Bulli at Rosas Costa Braun.

Q: Where would you go for your last meal in Whistler?

A: My home.

Q: What brought you to Whistler?

A: The challenge of operating a business here.

Q: Personal hero?

A: My family.

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