Quick Bites 

Ski by day, chef by night

Quick bites with

Martin Pearsall

Owner/Head Chef, Millar Creek Cafe

Photos and text by Maureen Provençal

PQ: What’s your food/wine philosophy?

MP: Regional food with regional wine. And don’t be afraid to try red wine with fish.

PQ: One food you can’t live without?

MP: Fish.

PQ: One ingredient you can’t live without?

MP: Onions.

PQ: What food/drink should people be more open to trying?

MP: Raw seafood and local wine.

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

MP: Liver.

PQ: Weirdest thing you’ve ever eaten?

MP: Live sea snails in France.

PQ: Most memorable meal you’ve ever eaten?

MP: I have had many excellent meals, always with my wife.

PQ: Exact moment you decided to become a chef?

MP: When I realized I could ski days and work nights. I was 18 at the time.

PQ: What’s your solution for a last minute meal?

MP: A can of sardines.

PQ: Best trend in food/restaurants?

MP: Getting back to traditional basics.

PQ: Worst trend in food/restaurants?

MP: Frozen heat and serve foods.

PQ: Greatest professional moment?

MP: Meeting my wife at work.

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

MP: Halles de Lyon in France.

PQ: What brought you to Whistler?

MP: Skiing and a girlfriend.

PQ: Who has been the most influential person on your cooking/career?

MP: My father.


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