For over 27 years, the black-pepper linguine has been on the menu. It is an impressive piece of longevity, but it’s not the most amazing example of endurance around the restaurant.
That’s because from Day 1, all the fresh, house-made pasta has been lovingly crafted by Chao Fei. It’s a task that keeps the 64-year-old pretty busy.
“But it’s not the most amazing example of endurance around the restaurant.”
Fei starts at 5:30 a.m., combining flour, semolina and eggs, then cranking out the noodles in a basement room until about 8 a.m. Afterwards, he heads upstairs to man the wood-burning pizza oven. Chao also makes pasta for Canadian Rocky Mountain Resorts’ other restaurants and figures it all adds up to about 100 kilograms of fresh noodles every week.