Book with me

Hi, I’m Chef Ryan.
Ryan Bissell

I create sustainable West Coast fine-dining experiences rooted in local seafood and seasonal British Columbia ingredients.

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I bring the best of the West Coast to your table—seasonal, local, and beautifully curated.

I trained at the Dubrulle Culinary School in Vancouver, BC, and I now call the Vancouver area home. Over the past 25 years, I’ve cooked in some of the Sea to Sky region’s standout kitchens, including Joe Fortes, Araxi, C Restaurant, and The Bearfoot Bistro.

I’ve also led teams in high-volume and executive roles with Whistler/Blackcomb, The Boathouse Restaurants, Villa Eyrie Resort, and Capilano Golf and Country Club. Today, I bring that sustainable fine-dining experience to private dinners that are tailored to your tastes, your guests, and what’s at its seasonal peak.

Cooking is an incredible way for me to celebrate and connect with the local terroir.

What you can expect when you dine with me

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I cook to celebrate place

Cooking is an incredible way for me to celebrate and connect with the local terroir, so I build each menu around what British Columbia does best—fresh seafood, peak-season produce, and clean, thoughtful flavors.

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I bring 25 years of professional experience

I learned my craft at the Dubrulle Culinary School in Vancouver, BC (2000), and I’ve since worked and led teams in demanding, high-standard kitchens—bringing polished execution, calm service, and consistent results to every event.

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I source with relationships, not shortcuts

I make connections with farmers, fishermen, and producers to source the best local product, so your meal reflects real craftsmanship—from the ingredient to the final plate.

Stories and Testimonials