Quick Bites 

Quick bites with Seleena Shourie, co-owner/ringmaster, The Burrow Tapas Lounge in Squamish

PQ: How long have you been in this industry?

SS: I started my first restaurant job as a busgirl at age 15.

PQ: How did you come up with the name The Burrow?

SS: Somehow we were talking about astrological signs and Chinese horoscopes over some red wine, which led to rabbits and small spaces.

PQ: What’s your food/wine philosophy?

SS: I like people to be adventurous and try new things. Don’t worry about pairing. Don’t worry about what the experts say. Eat what you want and drink what you want. Leave the diets at the door.

PQ: What’s the most important principle in hospitality?

SS: Don’t take anything personally. Be yourself, be friendly.

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

SS: Curries.

PQ: Weirdest thing you’ve eaten?

SS: It’s a tie between the haggis I tried in Scotland and the spam I tried at a friend’s house in Whistler (not Amy’s house!). Both were disgusting.

PQ: Most memorable meal you’ve ever eaten?

SS: My mom’s lasagna.

PQ: Most interesting environment you’ve ever worked?

SS: La Brasserie des Artistes. That place was full of surprises.

PQ: Greatest professional moment?

SS: Opening the door at The Burrow.

PQ: How long did you dream of opening your own restaurant?

SS: It was at least two years.

PQ: How would you describe what it is to be a restaurant owner?

SS: I still don’t feel like one. I’m still waiting for the owner to walk in.

PQ: How far have you traveled for a great meal?

SS: To my aunt’s house in India.

PQ: What brought you to Whistler?

SS: My best friend.

PQ: What brought you to Squamish?

SS: Being able to buy a home in a beautiful place.

PQ: Has Whistler opened up any doors for you?

SS: Yes it opened up huge doors. It took me off the track I was heading on and put me on a totally new one. I met my friend and business partner Amy. Things are really exciting.

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

SS: Trattoria.

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

SS: Make sure you’re not doing it for the money first of all. Be ready for work and just have fun doing it.


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