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Josh first met Kelsey Ramage in 2017 when they were both guests for the Petit Prix trip to Havana with Havana Club. At the time, Kelsey was working at Dandelyan in London, UK. Our next encounter with her was when she brought her Trash Tiki pop-up to Toronto. Through Trash Collective, Kelsey is known for sharing all of her wisdom when it comes to sustainability and no-waste bar practises. She truly paved the way for the rest of us to follow.
Bartender Atlas: Where were you born?
Kelsey Ramage: Fernie, BC
BA: What city do you work in currently?
KR: I’m in LA.
BA: What’s your job title or how would you describe your role in the hospitality industry?
KR: I guess, educator, firstly. I also have a goth metal halloween pop-up called Black Lagoon. I just do pop-ups. I do things that are fun. I think. I hope!
BA: Where do you go out to eat and drink on your days off?
KR: In LA, the Capri Club is really dope. There’s a new spot called Real Charmer. The guys from Thunderbolt also just opened Night on Earth, which is like quickly becoming one of my favourite bars in LA.
BA: What do you do outside of work on your days off?
KR: Oh damn, sometimes I forget what I am, what I do when I don’t work. But I think it’s really important to maintain these kinds of things. I go to the gym, I lift weights, I hang out with my cats and I snowboard every once in a while. I haven’t been yet this season. We’ve been waiting for the snow to fall and a friend of mine really wants me to come skiing with him. I saw this thing on Instagram that was like this horrible tiny little like track of snow going down the mountain with no other snow anywhere so we’re waiting for actual snow.
BA: What’s the best piece of advice you’ve ever gotten it doesn’t need to be work related.
KR: A good friend of mine who runs successful bars said you can’t have three business partners that are all worried about whether to put sherry, white wine or vermouth in a drink. Someone’s got to be looking at the books.
BA: What’s something that you’re excited about?
KR: I’m excited that there are, especially in Canada, a lot more bartender-owned bars opening everywhere. It’s been a while since I’ve traveled in Canada, so I’m excited to get out and check them out.
RETURN TO ALL HOSPITALITY GEMS
This interview has been edited for length and clarity.
Posted February 3rd, 2025