Quick bites 

with Etienne Garneau, Chef, The Burrow

PQ: What’s your food/wine philosophy?

EG: Don’t mess with it too much. Keep it fresh and simple. Respect your ingredients.

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

EG: Put love in what you do.

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

EG: Just be open minded. Try something different every time you go out.

PQ: Weirdest thing you’ve eaten?

EG: Veal brains.

PQ: Most memorable meal?

EG: There’s a few that come to mind. But last summer at Mission Hill Winery we spent a lazy sunny afternoon feasting. My good friend Oly took good care of us.

PQ: Exact moment you decided to become a chef?

EG: I’ve got no definitive moment. I started like most of us, dishwashing and things went on from there. Although working in a small French bistro in Montreal where they made everything from scratch was pretty inspiring.

PQ: Most memorable meal you have ever served?

EG: Cooking for the Montreal F1 racers at the Montreal Grand Prix.

PQ: Most interesting environment you’ve ever worked in?

EG: The Rim Rock Café.

PQ: Greatest professional moment?

EG: Opening up Elements.

PQ: Do you dream of opening your own restaurant?

EG: Yes.

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

EG: Japan.

PQ: What brought you to Whistler?

EG: I wasn’t doing much back east and my friends told me the riding was good. The rest is history.

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

EG: I would gather some friends and package some steaks and lobster tails and beverages and go spend the night at Elfin Lakes.

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

EG: One of my cooking school teachers, Igor, and also my good friend Ryan Leitch.

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

EG: Be prepared to work when your friends are playing and to work long hours.

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