Manager, sommelier, The Den at Nicklaus North
Photos and questions by Maureen Provençal
PQ: What’s your food/wine philosophy?
DF: Clean, pure and simple flavours magnified by the perfect wine paring.
PQ: One food you can’t live without?
DF: Artisian cheese.
PQ: One ingredient you can’t live without?
DF: Fresh herbs.
PQ: What food/drink should people be more open to trying?
DF: Different styles of sparkling wine/Champagne.
PQ: One food you avoided as a child and now love?
DF: Mushrooms
PQ: Most memorable meal you’ve ever eaten?
DF: Fresh Dungeness crab and Viognier on the beach at Tofino.
PQ: Exact moment you decided to become involved in the food and beverage industry? DF: When I had to make a choice of pursuing rock stardom or getting involved with the F&B industry. I chose F&B because I thought I would be better at it.
PQ: What’s your solution for a last-minute meal?
DF: Make your own pizza, using pita bread and whatever’s in the fridge.
PQ: Best trend in food/restaurants?
DF: Golf and country club restaurants becoming destination dining rooms for foodies and winos.
PQ: Worst trend in food/restaurants?
DF: Big portions lacking identity.
PQ: Greatest professional moment?
DF: Opening my own restaurant in ’94 on Vancouver Island.
PQ: Where would you go to eat if you could go anywhere in the world?
DF: Piedmonte, Italy or Mallorca, Spain.
PQ: Where would you go for your last meal in Whistler?
DF: I would have my last meal with friends and family at home.
PQ: What brought you to Whistler?
DF: To contribute to a burgeoning food and wine scene.
PQ: Who has been the most influential person who had the biggest impact on your career?
DF: Springsteen has been a life influence, but not a career influence.
