Quick bites with
David Kay
Kaytering Whistler
Photos and text by Maureen Provençal
PQ: What’s your food/wine philosophy?
DK: Fresh, fresh and always fresh. With wine, try anything; don’t be afraid if you don’t like one, try another.
PQ: One food you can’t live without?
DK: Fresh herbs.
PQ: One food you avoided as a child and now enjoy?
DK: Oysters and blue cheese.
PQ: Where would you go to eat if you could go anywhere in the world?
DK: Spain, Italy or France
PQ: Most memorable meal you’ve ever eaten?
DK: "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, quality food, and good service.
PQ: Worst trend in food/restaurants?
DK: Too many deep fryers.
PQ: Who has been the most influential person on your cooking/career?
DK: Auguste Escoffie (French chef from 1800 or early 1900s) and Peter Mattsen.
