Kelsey Ramage

The Path

The Oakwood in Vancouver gave Kelsey Ramage a working base in both floor management and wine service, and that combination stayed visible in the way she moved between precision and pace. Until 2014, she was General Manager and sommelier there, a role that required control of the room as much as command of the list. In 2015, Dandelyan in London put that skill set into a faster register when Ramage became head bartender, shifting her focus from service leadership into bar work with a sharper edge. By 2016, that progression had narrowed into a clearer point of view through Trash Tiki, which she co-founded as a more forceful expression of the same restlessness.

The Work Today

Since 2016, Trash Tiki has been the central line in Kelsey Ramage’s practice. The project reflects a move from conventional hospitality structures into a format with its own identity and agenda, shaped by the same fluency in service, wine, and bar execution that came before it. What changed is not the discipline, but the frame: the work sits further from polish for its own sake and closer to a defined position.

In Their Words “But I felt the need to do something more.”