Quick bites with 

Kamal Uduwarage

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.

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