Quick Bites 

Letting food speak for itself

Dan Winter, executive chef, Den Restaurant on the Lake. Photo by Maureen Provencal
  • Dan Winter, executive chef, Den Restaurant on the Lake. Photo by Maureen Provencal

Quick bites with

Dan Winter

Executive Chef at the Den Restaurant on the lake.

Photos and text by Maureen Provençal

PQ: What’s your food/wine philosophy?

DW: Fresh, local and creativity.

PQ: One food you can’t live without?

DW: Wild salmon.

PQ: One ingredient you can’t live without?

DW: Truffle oil.

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

DW: Trying wine with dinner.

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

DW: All vegetables.

PQ: Weirdest thing you’ve ever eaten?

DW: Cow tongue.

PQ: Most memorable meal you’ve ever eaten?

DW: A feast in Thailand.

PQ: Exact moment you decided to become a chef?

DW: I have always wanted to be a chef for as long as I can remember.

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

DW: Grilled cheese and ham.

PQ: Best trend in food/restaurants?

DW: Local ingredients.

PQ: Worst trend in food/restaurants?

DW: Over-seasoning; let the food talk.

PQ: Greatest professional moment?

DW: This past summer; executing the food for the Skins game.

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

DW: I would love to go to Italy.

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

DW: The patio at The Den.

PQ: What brought you to Whistler?

DW: Snowboarding and the mountains.

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

DW: Joel.

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