Douglas King, the new man of the hour at Calgary’s Pigeonhole, dishes on culinary awards, his mom’s home cooking and his non-food-related career aspirations. —Siobhan Lidder
Q: How long have you been a chef?
A: 10 years.
Q: What drew you to the team at Pigeonhole?
A: The restaurant has received some extraordinary accolades and I have always wanted to work with Justin Leboe. I also wanted to return to Alberta so it’s been a perfect fit.
Q: Any milestones or top highlights in your career?
A: Being part of the team that won Enroute magazine’s "Canada’s Best New Restaurant" last year at Vancouver’s Kissa Tanto restaurant. Every Canadian chef’s dream.
Q: What has inspired your career?
A: My mother’s devotion to providing our family with healthy and exciting meals throughout my youth. It got me interested in food and has grounded me since then.
Q: Best piece of advice you’ve ever received?
A: "Take a deep breath." Sound advice from my father that applies to my stressful career.
Q: Strangest request you’ve ever had from a guest?
A: To have a nine-course tasting menu prepared with absolutely no salt because a guest claimed he was "allergic to salt."
Q: If you were an ingredient, what would you be?
A: A potato.
Q: At the end of the night, what do you cook for yourself?
A: Absolutely nothing—maybe a glass of wine.
Q: Person you’d most like to see taking a seat at your restaurant?
A: My wife; she still hasn’t eaten at Pigeonhole!
Q: What is your cooking/shift pump-up song?
A: "Push it to the Limit" by Paul Engemann.
Q: Coolest ingredient you’re playing with currently?
A: We are receiving beautiful fresh lamb from Ewe-Nique Farms in Champion, Alberta, that we use in our tartare dish. We rest it on a bed of hay to dry it out and the flavour is clean and outstanding.
Q: What’s your secret cooking weapon?
A: Using high-quality, organic and local ingredients.
Q: What’s a signature of yours?
A: I’m really proud of the bread we make at Pigeonhole every day: naturally leavened, baked dark and with a light and fluffy crumb.
Q: What’s something that surprises people about you?
A: That I have a black belt in Tae Kwon Do.
Q: Can you give us a pro cooking tip from Pigeonhole?
A: Cooking over charcoal is a huge component to our food and has limitless applications.
Q: What’s the coolest thing about being a chef?
A: Developing professional relationships with other chefs around the globe and always knowing where to eat because of this.
Q: If you weren’t a chef, what is your parallel life career?
A: Professional dog walker.
Pigeonhole, 306 17 Ave. SW, Calgary, 403-452-4694, pigeonholeyyc.ca
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