Q+A – Chef Quinn Staple – Executive Chef Hotel Arts Group

Hotel Arts
February 28, 2020
Meet Hotel Arts Executive Chef Quinn Staple.

Executive Chef Quinn Staple

YYC Food and Drink Experience kicks off Friday, February 28th and runs until March 15th. Oxbow has created a prix fixe dinner menu for the foodie festival.
We caught up with Hotel Arts’ Executive Chef Quinn Staple who oversees the fantastic food offerings across all our restaurants (Yellow Door Bistro, Raw Bar and Oxbow.).

At what age did you start cooking?

Pretty early, I was interested in cooking around 8-10 years old.

At what time of day do you get your best ideas?

Usually at the most inconvenient times like driving so I can’t write it down and mostly while I should be working on other things.

What’s the best thing you’ve eaten in your life?

I’ve had way too many delicious moments to choose just one.

Honestly, what do you eat for breakfast? Coffee? Fruit Loops?

I like fruit, something light. My wife and I have been making energy bars so we can grab something as we leave home in the mornings lately.

What ingredients do you gravitate towards in the produce section?

I usually end up grabbing things that I don’t see all the time. I recently binged on citrus, I bought some honey pomelos and cara cara oranges.

Favourite ‘Calgary’ supermarket / farmers market?

T&T, Calgary Farmers Market and the Kensington-Hillhurst Market in the summer months.

Do you watch food shows on Netflix? If so, what’s your favourite?

Way too many to choose from.

What are you excited for the public to try on your YYC Food and Drink Experience prix fixe menus?

We have 3 really fantastic offerings at Yellow Door Bistro, Raw Bar and Oxbow. I’m just excited for everyone to come try them.

Favourite coffee shop in Victoria Park?

Little Henry.

Your go to cocktail?

Changes all the time, no favourites.

If you weren’t a chef, what would you likely be?

Something in the sports world.

Do you have chickens in your backyard? Beehive?

We have a fruit producing cherry tree, a few raspberry bushes too.

Who really does the cooking at home?

I cook dinner on my days off and usually make large batches that can be used as leftovers. Skip the Dishes helps on occasion.

YYC Food and Drink Experience runs from February 28 to March 15th. More on the city wide food festival here, and check out the menu at Oxbow here.