François Gagnon, executive chef at the Teahouse in Stanley Park (Ferguson Point, Stanley Park, 604-669-3281, VancouverDine.com)

Credit: supplied

FOODIE Q&A: Wanna be on ‘Top Chef’? Invite the judge for dinner

You are... François Gagnon, executive chef at the Teahouse in Stanley Park (Ferguson Point, Stanley Park, 604-669-3281, VancouverDine.com)

Describe your cooking and/or the theme of your restaurant: “My cooking is primarily French-Mediterranean; I spent two years cooking this style of food early on in my career, in the south of France, and it really inspired who I am as a chef today. I was hired at the Teahouse to help bring it back to its roots — primarily French.”

We might also find you dining out at... “Vij’s is one of my favourites; the food is consistently above par, and I have a lot of respect for what [owner] Vikram does. If I’m in the mood for sushi, its Tojo’s or Octopus Garden. For Italian food, I love Cioppino’s; its always a great experiences there.”

Your dream dinner date (spouses and family don’t count): “I would definitely choose to dine with [Top Chef head judge] Tom Colicchio. I sent in an audition tape for the current season of the show, and somehow they never got my entry! I’m pretty sure I could convince him over dinner to choose me as a competitor.”

Last night’s dinner: “Coincidentally, I was off last night and we stayed home. I made a really simple Asian-style soup with lemongrass, brown chicken stock, some veggies, shiitake mushrooms, pieces of chicken breast, and drumettes. My wife loves simplicity.”

If you had a date with the electric chair, your last meal order would be... “Something rustic. Maybe a whole lamb brushed with rosemary and roasted in a wood-fire pit.”

You’d gag if you ate... “My dog’s raw, unbleached tripe. Just the smell makes me gag every time.”

You’d be happiest at Happy Hour with... “A fine Chablis, raw oysters on the half shell, and close friends and/or family.”

Secret treats: “Hazelnut gelato or homemade chocolate chip ice cream cookies.”

You’d take a long flight in economy class for that one meal in... “Tuscany. I’d love to go back!”

Culinary confession: “My task was to prepare the staff meal in France. Easy enough, right? It was burgers — even easier. Can’t mess burgers up. WRONG! Well-done burgers in France is apparently not common practice!”

Menu suggestion for a hassle-free, sit-down dinner party for six: “Come to the Teahouse. I’ll do the rest.”

Five must-have ingredients in your kitchen: “Salt, pepper, olive oil, dark chicken stock, chilis.”