Quick bites with
Angela Ruffer, owner/director, Bavaria
PQ: What’s your food/wine philosophy?
AR: Food has to be prepared right and the wine has to be
PQ: What’s the most important principle in cooking?
PQ: One food you can’t live without?
PQ: One ingredient you can’t live without?
AR: Triple peppercorn mix.
PQ: What food should people be more open to trying?
AR: Wild game.
PQ: Most memorable meal you’ve ever eaten?
AR: The last dinner I had with Joel. Joel made rack of lamb and
salad. We ate by candlelight.
Sitting at home, just the two of us.
PQ: Exact moment you decided to become involved in the food
AR: When I opened up Joel’s at Nicklaus North and then we
opened up Bavaria.
PQ: Most memorable meal you have ever served?
AR: Serving Joel’s famous steak poivre.
PQ: What’s your solution for a last minute meal?
AR: Making reservations.
PQ: Greatest professional moment?
AR: Whenever a guest comes in and appreciates the ambiance and
the service of my restaurant.
PQ: Where would you go to eat, if you could go anywhere in the
PQ: What brought you to Whistler?
AR: A man.
PQ: Where would you go for your last meal in Whistler?
AR: Across the park at Quattro’s restaurant.
PQ: Who has been the most influential person on your career?
AR: My partner Joel.
PQ: What would you advise to anyone wanting to come into this
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