The Province’s Randy Shore met up with Summit Restaurant’s Executive Chef Mario Gross
at the Villa Eyrie Resort to learn about what inspires this Michelin-star trained chef, his culinary secrets and his favourite local ingredient.
Meet the chef: Summit chef Mario Gross highlights simple, solid flavours
Today, you can find him at the Summit, the dining room at Villa Eyrie Resort on Vancouver Island’s Malahat summit.
The stars seem to follow Chef Mario Gross.
He started his culinary apprenticeship at the Michelin-starred Relais & Chateaux Hotel Dollenberg, in the Black Forest of Germany. Then, he joined the kitchen at Der Alpenhof, which earned a Michelin star during his tenure. Gross fine-tuned his palate and skills under the guidance of three-star Chef Helmut Thieltges and finally assumed command of the one-star Waine & Tafelhous in Edmonton.
And, today, you can find him at the Summit, the dining room at Villa Eyrie Resort on Vancouver Island’s Malahat summit.
Q. What motivates and inspires you as a chef?
A. One thing that always motivates me is working with other chefs and seeing their ideas for new dishes, especially the challenging ones because I want to be able to put my own spin on it. As a chef, just like any other profession, we do not develop or grow in a bubble. We have to be working together, experiencing new things, learning new recipes to get our inspiration.