Chef's Special: Andrey Durbach of Parkside, La Buca, and Pied-a-Terre

Who: Andrey Durbach

What: Chef/owner Parkside, La Buca, Pied-a-Terre

Where: Parkside, 1906 Haro St, 604-683-6912

La Buca, 4025 MacDonald St, 604-730-6988

Pied-a-Terre, 3369 Cambie Street, 604-873-3131

What's your specialty? “High-quality classic cuisine, laden with luxuries and whimsy.”

Who is your culinary hero? “Shawn Hill, who gained one Michelin star at Merchant House in an Elizabethan village called Ludlow, in the middle of nowhere in Shropshire, England. Simple, perfectly-prepared, timeless food, and he did it all by himself, without any help in his kitchen at all, not even a dishwasher. A singular and unique talent.”

If you could cook dinner for anyone (and join them for the meal!) who would it be? “Frank Zappa. His premature death was an enormous loss to the world of music, philosophy, art, culture and politics. I'd make cheeseburgers and chocolate milkshakes, and we'd have dinner at 3 a.m.”

If you're not dining at your own restaurant, where can we find you? “Cioppino's for thoughtful, well-executed European food. It's the best place in town to spend a lot of money, and well worth it. At the other end of the spectrum, Kim Phung has the best pho in Vancouver for about seven bucks.”

Vancouver's best-kept culinary secret is... “Al Watani on Fraser st. has incredible Pakistani -style lamb curry.”

Best spot in Vancouver for a picnic (and what should we bring?) “The Reifel bird sanctuary in Ladner. Bring fresh figs wrapped in prosciutto, cold lasagne, bing cherries, some bittersweet chocolate and a thermos full of Lambrusco.”

Confessions: “Early in my career I once had a very frustrating afternoon making creme caramels. Because, you see, salt doesn't caramelize.”

You can never have too much... “Olive oil, mushrooms, or dulce de leche (but not on the same plate...)”

You'll never find_______ in my kitchen: “White pepper -- what a complete waste of time.”

What's the one cookbook you can't live without? “Giorgio Locatelli's Made in Italy is one man's personal culinary philosophy and aesthetic, as demonstrated and explained through recipes and insights. As clear a vision as you'll ever find, and all the recipes and techniques work. No self-aggrandizement, pointless embellishment, or stupid food. The best cookbook ever!”

It's your last meal on earth. What are you having? “Grilled porcini mushrooms with olive oil, garlic, and lemon, spaghetti with tomato and basil, braised kobe beef shortribs, and dulce de leche ice cream for dessert. All washed down with a magnum of Romano dal Forno Valpolicella.”

The secret to any good meal is... “Being able to execute whatever it is you are making to an exceptional standard, and sharing it with good company.”