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.