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.
