As part of NOW’s Thrill of the Grill Spark Page, we’re profiling prominent chefs associated with the season’s top food fest. See all of the profiles here.
What’s the name of your business and what do you do there?
Globe Bistro – owner and operator.
When are you at your happiest during the cooking process?
Discovering new ingredients, talking to farms, seeing guests leave happy.
If you could use only one spice in your cooking, which one would you choose?
Though technically not a spice, salt is key. Everything we do needs the proper seasoning.
Charcoal or gas?
Charcoal.
Favourite cooking utensil?
A great chef’s knife.
If you hadn’t pursued cooking as a profession, what do you think you’d be doing now?
I am still trying to figure out what I want to be when I grow up.
If you were planning a food-focused vacation, where would you go?
I only travel to eat really. Spain is pretty incredible.
What is the perfect message you’d want written on your apron?
It’s better to burn out than to fade away.
