Does Edmonton offer you any unique opportunities, in terms of what kind of food you’ll be making?
We’re doing Italian methods, but using a lot of Alberta product – a lot of juniper, a lot of chokecherries. My sous-chef [Ben Chalmers] is phenomenal at curing his own meats. I’m going to get pine needles and make a martini with them. We’re going to try to push the envelope, and I think we’re at a good time to do that.
What’s your kitchen at home like?
I love entertaining at my house. I’ll generally have a group of people over at my house once a week, with a lot of wine. I like making big, lavish dinners, with lots of flavours.
But for me, personally, when I come home to eat? No. It’s very, very quick. I don’t make myself Pop-Tarts or something like that. Maybe I’ll wake up in the morning and fry myself an egg and be running out of the house with it.
Do you think about your personal style a lot?
No. I wake up and throw it on. I do read some fashion magazines, and I’m very conscious of what’s going on around me. I go on The Sartorialist [website] quite often.
I’ll put it this way: I like to shop. I spend too much money on clothes. I get myself in debt sometimes.
How would you characterize your style?
Modern old-man.
What’s your favourite piece of clothing you own?
I have this beautiful A.P.C. red cardigan. It’s fucking awesome, man. It’s got these great little brown buttons. It’s brilliant.
From what kinds of looks do you take your inspiration?
Classic European clothing, for me, is the best style in the world. It’s very clean, very simple. I know a lot of people who can really pull off bracelets – it just doesn’t work for me. I like to have a good pair of jeans, a great pair of shoes, a collared shirt, a good belt.
The Look: A.P.C. pants and button-up shirt, and Nice Collective jacket from gravitypope Tailored Goods; t-shirt from American Apparel.
Are you a cologne person?