Neal’s love of cooking started early, at about four years of age, when he drained the family aquarium of water to boil a pot of onions. The fish… well that’s a detail only Neal can tell.
Raised in a large family kitchen with European roots, Neal played sous chef to his grandmother and quickly learned the heart and soul of hearty home cooking, traditional recipes, and respect for market ingredients. Neal understood that sitting around the table isn’t a meal–– it’s an experience.
Neal thrives in a busy kitchen, where cooks exchange ideas and inject personal and ethnic inspirations to create menus that are innovative, fresh and outstanding. Meeting with local growers and selecting the very best ingredients and wines, is essential to this successful kitchen.
Neal’s culinary philosophy is simple. Keep dishes delicious and honest. Let the integrity of the ingredients steal the show. Less is more.
Neal has hung his chef’s hat up and down the Pacific Northwest and into San Francisco, but he always returns to Whistler. A dad to three spirited children, Neal connects to the youthful friendly vibe of his alpine home.