Jason James is the winemaker at Sumac Ridge Estate Winery, responsible for daily cellar operations.
Hailing from the hometown of Callander, Ontario James was educated at the University of Guelph in Ontario where he received an Honours degree in Biology. After developing an interest in wine, James moved to Niagara and spent time working in the cellar at Thomas and Vaughan Estate Winery in Ontario. In 2001 he received his Certificate in Oenology and Viticulture from Brock University in St. Catharines, Ontario.
With his certificate in hand, he traveled to New Zealand to work the 2002 crush for Villa Maria Estates in Marlborough, and upon return his role at Thomas and Vaughan grew. James became winemaker for this small winery, which focused on Meritage blends and Bordeaux varieties. In 2004, Thomas and Vaughan was sold to the Niagara Cellars group, and James became winemaker for both Thomas and Vaughan and Eastdell Estates, with a production of 12,000 cases.
It didn't take long for James to make his mark. He was featured in the Liquor Control Board of Ontario's Young Winemakers Program, which brings together young winemakers from all over the world, and his wines have been receiving awards. James is especially proud at wining two Cuveé Awards (the "Oscars" of the Ontario wine industry), and in 2004 received Best Icewine in Canada at the Canadian Wine Awards for the Thomas and Vaughn 2002 Vidal Icewine.
"I was anxious to experience winemaking in British Columbia," says James. "Sumac Ridge's reputation is known throughout Canada, especially in terms of our Pinnacle blends and Sparkling program, so I jumped at the chance to join the team at Sumac Ridge in 2005.”
James' wine philosophy is to simply make the best wine possible every year, and is quickly is establishing himself as one to watch.
A native to BC’s Fraser Valley, Fuller was born and raised in Chilliwack’s pastoral setting. While in high school at Sardis Secondary, he gained his first access to an industrial kitchen. Ryan immediately felt at home in the tempo of a kitchen, as he admittedly is the kind of person who can’t sit still at a desk, and needs a job where he is moving and creative.
After completing high school Fuller then attended the College of the Rockies in Cranbrook, where he studied Culinary Arts for a year and a half, and then to acquire complementary skills went into baking and pastry arts at Vancouver Community College. This proved to be a good move for Fuller not just for his career, as this is where he met his wife Diane (who is now a nutrition and foodservice supervisor).
From college Fuller spent time acquiring experience in various kitchens in Vancouver; at the Granville Island Hotel, the Pacific Palisades Hotel, and then in 2003 Fuller had a big year. In 2003 Ryan and Diane were married, and Fuller also accepted a position as a cook at the Westin Grand, where he would spend the next two years.
The time working at the Westin Grand greatly impacted Fuller, where he worked under the direction of executive chef David Foot, who was an inspiration to Fuller. It was Foot who introduced Fuller to putting food and wine together, and who was a driving force for Fuller to get his Red Seal certification which means that Fuller’s qualifications would be recognized across Canada.
In 2005 after earning his Red Seal, Ryan and Diane welcomed their daughter Isabella (Izzy), and Fuller changed jobs, following mentor David Foot to the Sheraton Guilford in Surrey where Fuller was hired as jr. sous chef.
In 2006 David Foot relocated for opportunities overseas, and Fuller returned to Vancouver to the Fairmont Waterfront Hotel as chef de partie. Here he supervised all aspects of running the restaurant Herons during the day, performed menu development, costing, ordering, created the schedules and trained new staff.
Now, located at Sumac Ridge Estate Winery, Fuller serves up bold-flavoured dishes to accompany the area’s award-winning wines. Menus include items such as seared tiger prawns with spring pea ravioli and a lemon emulsion and pan seared Arctic Char with a celeriac gratin and wild mushroom ragout.
Ryan appreciates the change of pace in Okanagan. “It is nice to be able to take the extra time to produce something,” says Fuller. “There’s more time to experiment,” he continues. “And being located right in Sumac Ridge Estate Winery, the access to the different wines to use in the food as well as pairing is pretty amazing; I am lucky to have the chance to see how one kind of wine affects a dish versus another one – how subtle the differences are.” Ryan and Diane's family continues to grow as they welcomed the arrival of their son, Blake, in September, 2008.
