Quick bites with 

David Kay, of Kaytering Whistler

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

DK: Fresh, fresh, and always fresh. For wine, try anything, don’t be afraid. If you don’t like one, try another.

PQ: One food you avoided as a child and now enjoy?

DK: Oysters and blue cheese.

PQ: One food you can’t live without?

DK: Fresh herbs.

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

DK: Spain or Italy or France.

PQ: Most memorable meal you’ve ever eaten?

DK: A Cuban restaurant in Vancouver called Armando. I had beef tenderloin done Cuban style in the early ’70s.

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

DK: La Rúa.

PQ: Greatest professional moment?

DK: Feeding Pierre Trudeau in Whistler and having him come back and shake the kitchen staffs’ hands.

PQ: Best trend in food/restaurants?

DK: Good value and quality food and service.

PQ: Worst trend in food/restaurants?

DK: Too many deep fryers.

PQ: Who has had the biggest impact on your cooking or career?

DK: Auguste Escoffie, a French chef from 1800 or early 1900’s. And Peter Mattsen.


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