Where are you from?
I am from the small village (population of 500) of Swainby in North Yorkshire, England.
Describe your first experience in the food and beverage industry:
I first started working in F&B when I was 14; washing up and serving in
the Black Horse Pub which was handily located next door to our house.
It was a great traditional village pub; really lively with local drinkers and diners from the surrounding area. We regularly did 300 - 400 covers a day on weekends and the place had capacity for 90 so you learned how to hustle pretty quick.
How did you end up with WC?
In the summer of 2009 I was the sous chef at the Langara Island Fishing Lodge in the Haida Gwaii, BC. Whilst there we had a relief chef called Grant Cousar come on board to assist whilst one of the chefs was on holiday. He seemed to know what he was doing (if a bit slow with the food prep), but we soon got him up to speed! We got on pretty well and drank a fair amount of beer after work most nights. Then whilst out fishing one afternoon, between shifts, he mentioned that his catering company was looking for people to work during the winter 2010 as they had secured some Olympic contracts. "Sure" I said, "I'd love to". What was I thinking!!! And the rest is history.
What is your favourite dish on the WC menu (past or present)?
Chef Rob's sushi platters. They were awesome as he always made extra; best staff lunches ever.
What is your most memorable moment with WC?
The Whistler Cooks post-Olympics staff party at La Rua was epic (from what I can remember)!
Describe the most amazing meal you've ever eaten:
19th, October 2011 - My wife Laura, Whistler Cooks' Director of Service, surprised me with dinner at Heston Blumenthal's restaurant, The Fat Duck, in Bray. Eleven courses of 3 Michelin starred deliciousness - the food was totally spectacular and the theater involved in its service was amazing. The Langoustine and Quail Mousse with Pea Puree and Truffle Toast is the best thing I have ever eaten. Brings a tear to my eye just thinking about it.
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