{"id":38628,"date":"2017-10-18T16:32:33","date_gmt":"2017-10-18T23:32:33","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=38628"},"modified":"2026-09-30T16:17:03","modified_gmt":"2026-09-30T23:17:03","slug":"gold-medal-plates-victoria-2017-chef-ryan-zuvich-hilltop-bistro","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/gold-medal-plates-victoria-2017-chef-ryan-zuvich-hilltop-bistro\/","title":{"rendered":"Gold Medal Plates Victoria 2017 – Chef Ryan Zuvich of Hilltop Bistro"},"content":{"rendered":"

Checking in with Ryan Zuvich of Hilltop Bistro Before Victoria’s Culinary Championships<\/h2>\n

Each year I interview the chefs competing in Gold Medal Plates and here we go again! Can’t wait to see them all next week in Victoria!\u00a0 Thanks Ryan Zuvich for being the first to answer.<\/p>\n

\"Ryan<\/a><\/p>\n

Tell us a little bit about your restaurant and\/or style of cooking. <\/strong><\/p>\n

Well, we have two restaurants in Nanaimo, La Stella Trattoria in the old city and Hilltop Bistro in the North end. Both restaurants follow what I\u2019ve come to realize is my style of cooking. Ingredient driven, technique focused, classic cuisine often with a modern approach. We\u2019re lucky being where we are with an abundance of amazing growers and producers in our back yard, so we focus on local, seasonal and in the case of Hilltop, we change our menu more or less weekly.<\/p>\n

\"Ryan<\/a><\/p>\n

Where do you eat in your city?<\/strong><\/p>\n

Mahle House, The Milton. It\u2019s tough for us though as all the top restaurants in Nanaimo are open 4 or 5 days a week, just like us.<\/p>\n

What would be your ideal food day?<\/strong><\/p>\n

Making and enjoying food with my family is pretty ideal<\/p>\n

What\u2019s your go-to recipe when you\u2019re eating at home?\u00a0<\/strong><\/p>\n

My 2 year old son really enjoys risotto and since it\u2019s a blank canvas of sorts it\u2019s super versatile and nourishing.<\/p>\n

\"Ryan<\/a><\/p>\n

What equipment do you wish you had in your kitchen? <\/strong><\/p>\n

A combi oven. Or even a convection oven. Man, I\u2019d just love for all of the equipment we do have to work properly. For like a year straight. Dare to dream!<\/p>\n

Any hints on what dish you will be preparing for Gold Medal Plates? <\/strong><\/p>\n

Our focus for the dish is to be hyper local and seasonal, as that\u2019s our guiding principal for both of our kitchens. We really want to shine a light on the mid island\u2019s growing food culture. Basically all of the ingredients for the dish will be harvested the week of the competition, some of it on the day itself.<\/p>\n

What wine\/beer\/libation are you pairing with this year? <\/strong><\/p>\n

Beaufort Foch\/Cab.\u00a0Beaufort Winery is in Courtney and really doing amazing things.<\/p>\n

Who is coming with you? <\/strong><\/p>\n

For the competition, both our kitchen teams, Mrs. Heather Mink-Zuvich, Mr. Kalen Harris and celebrity chef Brian Skinner.<\/p>\n

I also surveyed my facebook followers as to what questions they would like answered by chefs when I interview them.<\/strong><\/p>\n

\"Ryan<\/a><\/p>\n

Erin Vickars<\/strong><\/a>\u00a0What were their most formative struggles to over come.<\/strong><\/p>\n

With anything, there are always set backs. There has been more than one occasion that I\u2019ve wanted to pack it in. Choosing the kitchen is a hard road, long hours, little pay, and relatively few success stories. With each of these struggles (typically going to pay rent or the like and being broke after working 160 hour pay period) I kept on because there\u2019s a unique craft turned art to cooking. For me it was, and still is, the idea that I can be successful if I keep practicing and pushing forward. That can be really hard to see when your tired and at your end. \u00a0To have patience to see the story through is tough, having the wherewithal to change the story to get you to your goal is a special talent.<\/p>\n

Shelley Robinson<\/strong><\/a>\u00a0How much they actually make per hour, how many hours they work per day and how much good food actually costs, what the \u201c bottom line\u201d of a small restaurant P and L looks like.<\/strong><\/p>\n

So our bottom line etc. is dependent on managing our variable costs, as in any business. Where we are able to see proper margins though, is before we open the doors. By ensuring our fixed costs are manageable, like cost of start up, rent, etc. If those numbers aren\u2019t realistic to your possible volume, you\u2019re done before you start.\u00a0 In terms of Food, costs go up everyday, and really, it should. Everyone deserves to make a living. That\u2019s why we buy local, so we see a tangible effect in our community. There\u2019s definitely a stigma that food should be cheap, but you have to think of all the time and effort it takes to produce food from seed to table. So if it is cheap, who isn\u2019t getting paid a fair wage. As for my wage, 3 years as a deli concept and now 5 years in as Hilltop and we can finally say we\u2019re profitable. Before that though, for a laugh\/cry, I figured out what I made, per day, since we opened and it came to a hair over 11$.<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

Checking in with Ryan Zuvich of Hilltop Bistro Before Victoria’s Culinary Championships Each year I interview the chefs competing in Gold Medal Plates and here we go again! Can’t wait to see them all next week in Victoria!\u00a0 Thanks Ryan Zuvich for being the first to answer. Tell us a little bit about your restaurant<\/p>\n","protected":false},"author":2,"featured_media":38630,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409],"tags":[8134,7208,880,8133,8135,8132],"class_list":["post-38628","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","tag-culinary-championships","tag-featured","tag-gold-medal-plates","tag-hilltop-bistro","tag-nanaimo-restaurants","tag-ryan-zuvich"],"acf":[],"yoast_head":"\nGold Medal 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