How to survive and thrive in today’s restaurant industry
Ryan Blackwell is a Calgary chef and restaurateur known for concept-driven menus and polished, approachable cooking. Raised in Cochrane and trained at SAIT, Blackwell sharpened his craft in Vancouver’s restaurant scene, including a turn as chef de cuisine at the acclaimed Bin 941, before returning home to open Elbow Room in Britannia in 2017 with partner Josh Brennand. The restaurant earned quick acclaim, landing in Avenue’s “Calgary’s 25 Best Restaurants” and on OpenTable’s national “100 Best Restaurants for a Big Night Out.”
Since then, Blackwell has helped shape several Beltline concepts, founding Sensei Bar in 2021 and later leading the culinary program at Olea, an all-day café and bar inspired by Mediterranean coastal cooking. His current remit spans culinary director and partner roles across Olea and sister venues, where menus lean into handmade pastas, local market produce, and shareable plates that balance comfort and flair. His kitchens favour seasonality, clear flavours, and hospitable service, reflecting a belief that memorable dining should feel both special and easy to love.
He emphasizes sourcing fresh, local ingredients whenever possible, supporting Alberta farmers and artisanal producers, and integrating sustainable practices into every aspect of kitchen operations. Blackwell’s menus frequently showcase creativity paired with culinary precision, offering a combination of contemporary plating, thoughtful ingredient pairings, and approachable flavor profiles that appeal to a wide audience while remaining rooted in sophistication.
His leadership style encourages collaboration, mentorship, and professional growth among his culinary teams, cultivating environments where innovation thrives alongside consistency and high-quality execution. Beyond the kitchen, Blackwell has become a recognized figure in Calgary’s vibrant food scene, participating in community events, culinary festivals, and media engagements that highlight his expertise, vision, and commitment to advancing the city’s gastronomic reputation. His work reflects an ongoing dedication to pushing culinary boundaries, experimenting with techniques, and exploring diverse global flavors, all while maintaining the integrity and warmth of approachable, high-quality dining experiences. Through a combination of thoughtful restaurant design, carefully curated beverage programs, and meticulously crafted dishes, he has consistently delivered experiences that leave a lasting impression on both local patrons and visiting guests. His philosophy centers on making food that resonates emotionally, creating memorable moments that engage all the senses, and fostering a sense of connection through shared meals, hospitality, and a commitment to excellence in every facet of restaurant operations.
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