Quick Bites 

Family makes the food

Pierre Gillot, Zeuski's executive chef. Photo by Maureen Provencal
  • Pierre Gillot, Zeuski's executive chef. Photo by Maureen Provencal

Quick bites with

Pierre Gillot

Executive Chef, Zeuski’s Mediterranean Cuisine

Photos and text by Maureen Provençal

PQ: What’s your food/wine philosophy?

PG: Fresh, simple foods with affordable wines and someone to share this with – good friends and family.

PQ: One food you can’t live without?

PG: Cheese.

PQ: One ingredient you can’t live without?

PG: Olive oil.

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

PG: Anything new; any new taste.

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

PG: Foie Gras, oysters and cuisses de grenouilles.

PQ: Weirdest thing you’ve ever eaten?

PG: In Cambodia, I ate hardboiled duck egg with the embryo already grown inside.

PQ: Most memorable meal you’ve ever eaten?

PG: A lunch in the south of France with my whole family.

PQ: Exact moment you decided to become a chef?

PG: When I was 14 I worked for a month in a restaurant as a pre-apprentice and loved cooking.

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

PG: Anything in the fridge: pasta, sausisson, cheese.

PQ: Best trend in food/restaurants?

PG: Love in the food.

PQ: Worst trend in food/restaurants?

PG: Fast food franchising.

PQ: Greatest professional moment?

PG: I’m happy at this stage of my career.

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

PG: South of France.

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

PG: To Apres, with Chef Eric.

PQ: What brought you to Whistler?

PG: Life.

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

PG: Christian Plumail. He was one of my chefs. I worked with him for five years.


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