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Quick Bites

Angela Ruffer, owner/director, Bavaria



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 chilled.

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

AR: Simplicity.

PQ: One food you can’t live without?

AR: Schnitzel.

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 industry?

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 world?

AR: Italy.

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 industry?

AR: Why?

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