Quick Bites 

Barbecued snake?

Nestor, of Sushi Village. Photo by Maureen Provencal
  • Nestor, of Sushi Village. Photo by Maureen Provencal

By Maureen Provencal

Quick bites with

Nestor, sushi chef, Sushi Village

PQ: What’s your food/wine philosophy?

N: To serve the freshest food.

PQ: One food you can’t live without?

N: Soup.

PQ: One ingredient you can’t live without?

N: Garlic and onions.

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

N: Hot or cold sake and sashimi.

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

N: Raw fish.

PQ: Weirdest thing you’ve eaten?

N: Barbcue snake.

PQ: Most memorable meal you’ve ever eaten?

N: Rice and beans in Costa Rica.

PQ: Exact moment you decided to become a chef?

N: When I was 16 years old. I was working in my aunt’s coffee shop.

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

N: Seafood stir fry.

PQ: Best trend in food/restaurants?

N: Specials of the day.

PQ: Worst trend in food/restaurants?

N: Smorgasbords; eat all you can.

PQ: Greatest professional moment?

N: Being a head sushi chef.

PQ: Do you dream of opening your own restaurant?

N: Maybe.

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

N: France.

PQ: What brought you to Whistler?

N: The Nancy Greene Lodge brought me from Costa Rica.

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

N: Barbecuing with some friends.

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

N: My sister’s cousin-in-law who was the head chef of a Japanese restaurant and encouraged me to become a chef.

PQ: What would you advise to anyone wanting to come into this industry?

N: Do an apprenticeship.

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