Chef Phil Wood was exposed to world cuisines at an early age. Good food made such an impression on him that he became a baker’s assistant in 1979 at the age of 14. Phil has worked in Canada and France in everything from catering, family bistros and pubs to fine dining and high volume conference centres. He completed chef school as a mature student and most recently launched “Food by Phil ”, a home instruction and cooking service.

At the table with Chef Phil Wood

Q: What would people be surprised to find in your kitchen?
A: My secret stash of lamb. I’m not allowed to cook it at home. So really, my wife would be most surprised to find it in my kitchen.

Q: Which kitchen tool couldn't you live without?
A: A good sharp knife. And an immersion blender. And a bag of kaffir lime leaves. The question was tools – plural – wasn’t it?

Q: What is your favourite guilty pleasure?
A: Butter and heavy cream, and pork belly confited in duck fat.
I am so guilty!

Q: What’s the most unusual thing you’ve ever eaten?
A: Fried meatloaf, peanut butter and mustard sandwich, washed down with Kaiserbock beer that a friend of mine brewed at home.

Q: What type of food has influenced you the most?
A: I love and live Asian foods of all styles. Just about every meal I cook is influenced in style or in theory by the flavours of Asia.

LCBO NEAPEAN CROSSROADS | MAY 12