Quick Bites 

A can of tuna, bag of salad, and thou

Quick bites with

Brian Robins

Chef de partie, Portobello Deli

Photos and text by Maureen Provençal

PQ: What’s your food/wine philosophy?

BR: Enjoy what you like, experience when you can, share the fun with friends.

PQ: One food you can’t live without?

BR: Good bread; good cheese.

PQ: One ingredient you can’t live without?

BR: Seasonings: salt and pepper.

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

BR: Curries and spices.

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

BR: Offal.

PQ: Weirdest thing you’ve ever eaten?

BR: Barbecued crocodile.

PQ: Most memorable meal you’ve ever eaten?

BR: Mom’s lamb roast.

PQ: Exact moment you decided to become a chef?

BR: Cooking with my mother in the kitchen when I was 12.

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

BR: A can of tuna, bag of salad, any fruit and veg. in the fridge and a favourite dressing.

PQ: Best trend in food/restaurants?

BR: The KISS effect: Keep it simple stupid.

PQ: Worst trend in food/restaurants?

BR: Chicken fingers.

PQ: Greatest professional moment?

BR: Cooking the good stuff for family and friends.

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

BR: Mom’s kitchen.

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

BR: To Apres for Erik’s food.

PQ: What brought you to Whistler?

BR: A ski holiday.

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

BR: Vince Stufano.

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