Ryan Bissell

ryan

Chef

I need the sea because it teaches me.”  Pablo Neruda

Now a Whistler, BC, local, Ryan earned his training at the prestigious Dubrulle Culinary School in Vancouver, BC. After finishing at Dubrulle, Ryan worked at some of the Sea to Sky corridor’s finest restaurants, such as Joe Fortes, Araxi, C Restaurant, and the Barefoot Bistro. As a proven leader in high-volume, Ryan excelled at executive level positions with Whistler/Blackcomb, The Boathouse Restaurants, and Uli’s Restaurant (a White Rock, BC, institution known for having the best burger in Vancouver during the three years of his tenure). A combination of experiences, including a brief apprenticeship with master sausage makers in Germany, led Ryan to open Beast and Brine, a locally focused high-end charcuterie shop. He then went on to conceptualize and launch the exquisite AMS Student Nest at UBC Vancouver, a 10-restaurant campus hub serving thousands of students and faculty daily. With a foundation in sustainability and a preference for locally sourced ingredients, Ryan has honed his craft to deliver truly exquisite service in a variety of settings. A crown jewel of Ryan’s accomplishments was the 2016 season working with Outer Shores Expeditions aboard the marvellous schooner Passing Cloud. Ryan continues to explore and create the ultimate high-end experiences and looks forward to sharing them with you on your next adventure.

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