Sous Chef, The Wildflower
Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
KU: I like to create food for the new world. I like to try the wine first and then discover what taste I have to blend into the wine. It’s all about flavours and how you combine them.
PQ: One food you can’t live without?
KU: Fois gras.
PQ: One ingredient you can’t live without?
KU: Truffle oil and good aged balsamic vinegar.
PQ: What food/drink should people be more open to trying?
KU: Any new cuisine and wine.
PQ: Weirdest thing you’ve ever eaten?
KU: I like anything.
PQ: Most memorable meal you’ve ever eaten?
KU: When my wife cooks Alberta beef.
PQ: Exact moment you decided to become a chef?
KU: My older brother was an executive pastry chef. I was inspired by him.
PQ: What’s your solution for a last-minute meal?
KU: Steak – seared rare.
PQ: Best trend in food/restaurants?
KU: I have limited (experience) of Canada as I have only been here for three years. The best trend in food/restaurants in Dubai is the authentically prepared indigenous cuisine.
PQ: Worst trend in food/restaurants?
KU: Not using fresh ingredients.
PQ: Greatest professional moment?
KU: Everyday when I come to work and have a successful busy day.
PQ: Where would you go to eat if you could go anywhere in the world?
KU: I would go home and eat my mom’s food.
PQ: Where would you go for your last meal in Whistler?
KU: The Wildflower.
PQ: What brought you to Whistler?
KU: The Wildflower.
PQ: Personal hero.
KU: My brother, he’s my mentor.
