“I’m a self-taught cook,” says Virgil Muir, who handles chef duties at The Food Wolf with Eric Gunnells. “I’m musician and am trained as a massage therapist; I use my senses to do everything I do. The food that I cook is made with particular attention to how it tastes, smells, looks and feels.”
Muir grew up in kitchens—his father owned a pizzeria in Pictou County. It’s a sense of home, influenced by an appreciation of away—places like Vietnam, Mexico and Korea—that he brings to life in his kitchen.
“I like the spicy, salty, sour, sweet thing that goes on with Asian cuisine,” he says. “I’m a noodle and dumpling freak, and seek them out everywhere I go. I like to cook things on the truck that I would make at home for my friends. I use local veggies and meats ’cause that’s how we eat at home.”
This article appears in Aug 1-7, 2013.