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Rob Feenie

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From: Vancouver, Canada
Restaurant: Lumiere and Feenie's
Cuisine: Light French (Lumiere) and Canadian Bistro (Feenie's)
Interests: Wines, golf, hockey, running
Ideal secret ingredient: Mushrooms
Culinary inspirations: Paul Bocuse, Joel Robuchon, Daniel Boulud, Emile Jung
Ideal judge: Ruth Reichl
Culinary secret weapon: Fabulous stocks
Favorite restaurant: My friend's bistro 50 miles (80 kilometers) outside Strasbourg, France called "La Cave"
Favorite food: Roast free-range chicken
Food you won’t go near: That has not yet been discovered
Weirdest thing you’ve ever eaten: Horsemeat -- raw. The texture was bizarre.
Favorite food destination: Alsace and Northern Italy, both fabulous wine and food areas
Alternative dream job: NHL hockey player

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