St. Christopher’s Hotel, Port aux Basques, NL

Chef Greg Cook’s career has come full circle.

Born in Port aux Basques, NL, Greg studied cooking at the College of the North Atlantic in St. John’s, then hit the road in search of experience—doing culinary stints at Keltic Lodge in Ingonish, NS, at the now-defunct Governor’s Grill in Halifax, and even at the oil camps in northern Alberta—ultimately to return to his hometown, where he is now a chef at St. Christopher’s Hotel.

As he worked his way across the country, Greg gradually realized that the high-end food he was cooking didn’t reflect his own simple style. He recalls chef Ed Jenkins at the Black Knight Inn in Red Deer, Alberta, who told him: “Stop messing with people’s food; if it’s good, just put it on a plate and let them eat it.” That approach made perfect sense to him.

Eventually, Greg and his wife, Trina, moved back home. “I’m an East Coast, downhome boy,” he says, adding that he can leave his back yard on an ATV “and be trouting in six minutes. I can be at work in less than 10; and I can be up at my cabin enjoying a cold beer in 20.”
Best of all, Greg has adopted his own style of cooking: honest, simple and unpretentious—much like the chef himself.

Q What inspired you to become a chef?
A I get my inspiration from family, friends and home. My mother, Elaine, might be the most creative cook I know; I grew up eating well.
There was always some new creation made with a downhome technique on the dinner table—like Steak and Ale Pie made with puff pastry and a new Newfoundland beer. My mother could cook anything.

Q Who do you look up to?
A When I was a chef at the Black Knight Inn in Red Deer, there were two chefs I really looked up to: Rudy Penzes and Ed Jenkins. These guys were the real deal—the kinds of chefs that work behind the scenes, punching 14-hour days and getting things done. They’re the ones you never hear about on TV. I remember one really busy day in the kitchen—Rudy’s baby girl had been born the night before—and he still came in with no sleep. I’m sure his wife wasn’t pleased, but that’s what happens when you get involved with a cook.

Q You are a Cook who cooks. Does that ever cause confusion?
A When I applied for my apprenticeship program, they called me before the exam and asked what occupation I was apprenticing in. I said “cook,” and they were convinced they had my name wrong. They were in doubt right up to the exam.

Q What accomplishment are you most proud of?
A After having spent most of my career roaming around the country, I’m most proud of where I am today, supporting my family.

Q What kitchen tools can you not live without?
A A nice stack of fresh, clean hand towels. Not only do they clean up my many messes and spills, but they are my oven mitts—and with a quick snap of the wrist, will wake up any cook who is falling behind during the dinner rush!

Q Do you have any cooking tips to share?
A There’s a saying that the three main spices in Newfoundland are salt, pepper and ketchup. The one tip I can share is to season everything with salt and pepper and to look for balance in flavours. Taste your food; if it tastes good to you, it will taste good to everyone else.

Q What foods do you eat in secret?
A It’s no big secret to my family that I love instant noodles. I can make the most incredible pasta from scratch, but sometimes I just get a craving for those little packets of dried noodles and the pouch of salty flavouring!

Q What do you like to do when you’re not in the kitchen?
A I like hanging out with my son, Cohen. He’s 22 months old, and we do everything together. Our favourite activity is riding our four-wheeler. He’s a real outdoorsman: swimming, fishing, hiking. He loves being outdoors with his Dad.

Q If you could cook for any three people, who would they be and why?
A I would love to cook for Anthony Bourdain; he’s my favourite chef/author, and I think we would have a lot in common. I’d like to cook for my grandmother; she always ate anything I cooked and said it was fantastic. But my dream is to have my own restaurant, so I would like to cook for anyone at my restaurant.

Q What’s the most embarrassing thing that has ever happened to you in the kitchen?
A At the Black Knight Inn in Red Deer, the men’s changing room was next to the cafeteria. One day I came out into the cafeteria with my boots, apron and jacket on, but had forgotten my pants! I turned a bright shade of red, but I guess I must have felt comfortable in my tighty-whities!