Quick bites with 

John Cadieux, ccc

Executive Chef, Monk’s Grill

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

JC: Be a cook. Appreciate where your ingredients come from. Never stop learning.

PQ: What’s the secret to Italian cooking?

JC: Love and olive oil.

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

JC: Something new, untried.

PQ: Weirdest thing you’ve ever eaten?

JC: Crow.

PQ: Most memorable meal you’ve ever eaten?

JC: Susur in Toronto.

PQ: Exact moment you decided to become a chef?

JC: When I failed calculus. And when I walked into my first class in cooking school.

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

JC: Panini.

PQ: Best trend in food/restaurants?

JC: Cooks.

PQ: Worst trend in food/restaurants?

JC: Chefs.

PQ: Greatest professional moment?

JC: Standing ovation at Les Toques Blanches.

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

JC: Paul Bocuse in Lyon.

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

JC: At home.

PQ: What brought you to Whistler?

JC: Opportunity.

PQ: Personal hero.

JC: Albert Schnell.


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