Quick bites 

Ryan Leitch

Executive Chef, Crab Shack

Quick bites with

Ryan Leitch

Executive Chef, Crab Shack

Photos and questions by Maureen Provençal

PQ: What’s your food/wine philosophy?

RL: Fresh Vegetables, very simple. Herbs, citrusy. Keep it light and clean. When you are choosing wines, a balanced meal will make any wine go with any meal. The onus is put on the chef to prepare the food properly.

PQ: One food you can’t live without?

RL: I love so many things; there is no answer to that question.

PQ: One ingredient you can’t live without?

RL: Extra virgin olive oil and herbs.

PQ: What food/drink should people be more open to trying?

RL: Everyone should try the one thing they don’t want to try.

PQ: One food you avoided as a child and now love?

RL: Squash and Brussel sprouts.

PQ: Weirdest thing you’ve ever eaten?

RL: Sea urchin.

PQ: Most memorable meal you’ve ever eaten?

RL: My wedding dinner at Tyrol Lodge with my new wife, friends, and family.

PQ: Exact moment you decided to become a chef?

RL: When I was cooking in Venezuela at La Hibiscus.

PQ: What’s your solution for a last minute meal?

RL: Pasta.

PQ: Best trend in food/restaurants?

RL: Going towards healthier eating.

PQ: Worst trend in food/restaurants?

RL: Fast food in grocery stores.

PQ: Greatest professional moment?

RL: Interactive catering: Just enjoying the preparation, serving and seeing satisfied, happy people.

PQ: Where would you go to eat if you could go anywhere in the world?

RL: Tuscany.

PQ: What brought you to Whistler?

RL: Skiing and partying.

PQ: Who has been the most influential person on your cooking/career?

RL: Ron Lammie and my wife.


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