Quick bites with 

Charlie Cho

Kitchen Manager/Chef, Zen Whistler

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

CC: Good food with good presentation with sake or wine.

PQ: One food you can’t live without?

CC: Good noodle soup.

PQ: One ingredient you can’t live without?

CC: Salt.

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

CC: Sashimi.

PQ: Weirdest thing you’ve ever eaten?

CC: Gellatine of eyeball of a big-eyed tuna.

PQ: Most memorable meal you’ve ever eaten?

CC: The hotspring food in Japan.

PQ: Exact moment you decided to become a chef?

CC: There as no one moment. I just became a chef.

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

CC: Noodle soup.

PQ: Best trend in food/restaurants?

CC: Fusion of Japanese and French cuisine. They blend well.

PQ: Worst trend in food/restaurants?

CC: Bad food with big portions. Food with no taste.

PQ: Greatest professional moment?

CC: Every single moment when the customer is happy with their food and says thanks for a good meal.

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

CC: Japan.

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

CC: Rim Rock and Araxi’s

PQ: What brought you to Whistler?

CC: I came with Jun to open up Zen Whistler.

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