Burning Questions

The 'Top Chef: Texas' winner dishes on the finale and what he'll do with the prize money.

Feb 29, 2012


Bravotv.com: Did you do anything special while you were at home before the finale to prepare?  
Paul Qui: Not really, just got back into the groove of Uchiko.  Being on Top Chef, is just like being in a restaurant during a hectic service.  Never assume anything. 

Bravotv.com: Were there any sous-chefs that you had wish you’d gotten that you didn’t?
PQ: Not at all.  I loved my whole crew. 

Bravotv.com: It seemed a little dicey with Barbara Lynch at first — how were you able to turn it around?
PQ: I was intimidated at first to work with such an accomplished chef.  She's just a really cool person and we got along. 

Bravotv.com: Emeril made a point to bring up Restaurant Wars before you started cooking/serving. Did that have an impact on how you approached this challenge?  
PQ: Absolutely. I hate failing, but it's also the best time to learn.    

Bravotv.com: What was the inspiration behind each of your courses?
PQ: I wanted to orchestrate at meal that represented my style of cooking, using the freshest ingredients Vancouver has to offer.  So I stuck with a lot of seafood, eggs and fruit.