Kelsey Ramage has been in the hospitality industry for over 15 years. She moved to London after spending 3 years as general manager and sommelier at the Oakwood in Vancouver to become head bartender at the Dandelyan, London. On opening she won the 2015 "Best New International Cocktail Bar" award at the Spirited Awards, and in 2016 she moved up 47 places to #3 in the world and her menu took the title of "Best Cocktail Menu in the World". At the 2017 Spirited Awards, it won the title of "Best International Hotel Bar," "Best International Bar Team" and "Best Bar in the World." She went on to win the title of Global Champion of Olmeca Altos' Tahona Society competition in 2016 and continues to collaborate with the brand by speaking about sustainability and tequila.
In January 2017, she and her partner Iain Griffiths launched Trash Tiki, an online platform and traveling pop up that creates every ingredient and flavor from byproducts and waste that others would normally discard.
In March 2017, the duo teamed up as beverage directors for WastED, a pop-up run by chef Dan Barber of Blue Hill Farms, which was created to change the way we think about food waste. The dishes, along with the beverages, were made with ingredients sourced from both large producers and local farms that are normally thrown away.