Quick bites with
Tannis Ryan, Lead Server, Palmer’s Gallery
Text and photo by Maureen ProvencalPQ: What’s your food/wine philosophy?
TR: Simple quality ingredients with nice wine and good company.
PQ: One food you can’t live without?
TR: Avocado.
PQ: One ingredient you can’t live without?
TR: Oregano.
PQ: Most memorable meal you’ve ever eaten?
TR: Ribs at my father’s home.
PQ: Exact moment you decided to become involved in the food industry?
TR: It kind of snuck up on me. About a year ago I decided to stay in the food industry.
PQ: Most memorable meal you have ever served?
TR: My first serving shift at Sachi.
PQ: Most interesting environment you’ve ever worked in?
TR: Bartending at Moe Joe’s nightclub.
PQ: What’s your solution for a last minute meal?
TR: Tomatoes, avocado, bocconcini cheese on Ryvita with balsamic vinegar. Simple and fantastic!
PQ: Greatest professional moment?
TR: I won bartender of the year in Pique’s "Best of Whistler" contest.
PQ: Do you dream of opening your own restaurant?
TR: Yes.
PQ: Where would you go to eat, if you could go anywhere in the world?
TR: Japan.
PQ: How far have you traveled for a great meal?
TR: As far as Creekside.
PQ: What brought you to Whistler?
TR: A six-month vacation that turned into seven years.
PQ: Has Whistler opened up any doors for you?
TR: Definitely. Just because there are so many restaurants and amazing people in this town.
PQ: Where would you go for your last meal in Whistler?
TR: A toss up between Sachi & La Rúa.
PQ: Who has been the most influential person on our cooking/career?
TR: Kelly Maguire.
PQ: What would you advise to anyone wanting to come into this industry?
TR: Work hard, keep an open mind and you’ll be able to stick around.
