Quick Bites 

Quick Bites with Ryan Fennell, owner/chef, Brackendale Bistro

PQ: What’s your food/wine philosophy?

RF: Keep it local and fresh. I use a local farmer’s produce. It’s picked fresh in the morning.


PQ: What’s the most important principle in cooking?

RF: Be creative and don’t be afraid to try out different things.


PQ: One food you can’t live without?

RF: Thai food.


PQ: One ingredient you can’t live without?

RF: Fresh chilis and lime.


PQ: Weirdest thing you’ve eaten?

RF: Barbequed muskrat in Laos.


PQ: Exact moment you decided to become a chef?

RF: I always loved cooking, even as a kid cooking at home with my mom. At 13 I got a job washing dishes and things kept on going from there.


PQ: Most interesting environment you’ve ever worked in?

RF: I spent a year in Denmark working in an Irish pub. The people were quite interesting.


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

RF: Whatever’s in the fridge. Turn it into a stir-fry with fresh chilis and wine.


PQ: Greatest professional moment?

RF: Taking the leap and opening The Bistro.


PQ: Anything new with the Bistro?

RF: We just started opening nights. A lot of the dishes are Asian influenced.


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

RF: Spain and Portugal to experience the Mediterranean cuisine.


PQ: What brought you to Squamish?

RF: I came up here to visit some friends after I had been in Denmark. I had no plans so I found a job and stayed.


PQ: Where would you go for your last meal in Squamish?

RF: I would get a bunch of friends together for a pot luck and everyone could make their signature dishes.


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

RF: From an early start, my mom. She enjoys cooking and is very creative.


PQ: What would you advise anyone wanting to get into this industry?

RF: Just be prepared to work long hours and weekends.


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