Jeremie Trottier
Executive Chef, Quattro at Whistler
Born and raised in Vancouver, Jeremie Trottier believes that the same philosophies apply inside and outside the kitchen; just keep it simple, uncontrived and honest.
After graduating from BCIT's Culinary Arts Program in 1989, Jeremie began his culinary career as an apprentice at the Hotel Vancouver working alongside Chef Robert LeCrom. The experience of creating fine food for Vancouver's biggest ballroom would prove invaluable to Jeremie when he found himself catering to the crowds during bust winters at Quattro.
From the historic Hotel Vancouver, Jeremie moved to hip Yaletown and opened Mangiamo as Ken Bogus' sous chef. At Mangiamo cooking for the Vancouver Canucks was commonplace and here Jeremie began to develop his knack for pairing Italian food with wines from around the world. Jeremie was also a sous chef at Vancouver's popular Allegro Café.
In May 2000 Jeremie left Vancouver and made his home at Quattro at Whistler, where the Corsi family welcomed him as executive chef. Today, Jeremie prides himself in tapping into the heart and soul of Italian cuisine and presenting it with contemporary West Coast flair.