Quick bites with 

Chris Quinlan

Owner, operator, chief cook, bottle washer, Behind the Grind

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

CQ: You’re not allowed to leave hungry.

PQ: One food you can’t live without?

CQ: Sushi.

PQ: One ingredient you can’t live without?

CQ: Love.

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

CQ: Real food.

PQ: Weirdest thing you’ve ever eaten?

CQ: Monk fish liver.

PQ: Most memorable meal you’ve ever eaten?

CQ: A blackened Cornish game hen at Quattro on 4 th .

PQ: Exact moment you decided to become involved in the restaurant industry?

CQ: I used to work in a logging camp with a hundred other guys. Then one day I realized I could make just as much money working in a restaurant surrounded by beautiful women, great food and great wine.

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

CQ: Sushi.

PQ: Best trend in food/restaurants?

CQ: Hearty, wholesome portions.

PQ: Worst trend in food/restaurants?

CQ: Food that can fit on the end of my thumb. Also known as phoo-phoo food.

PQ: Greatest professional moment?

CQ: Overall, a thing that continues to happen: friends that come back with their families.

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

CQ: Rimrock.

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

CQ: Sachi Sushi.

PQ: What brought you to Whistler?

CQ: Drug and alcohol-free lifestyle.

PQ: Personal hero.

CQ: Some friends who made it in business and then they had the good grace to help other people get started.

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