The showcase
Audécity
Noun. The courage to dream boldly and live authentically.
The racer
Reece Howden
A Canadian Olympian who clicked into skis at two and never looked back. Reece chased his dream to the top of the World Cup ski cross rankings — lifting the Crystal Globe four times as the circuit’s top-ranked men’s racer, and setting the all-time record for World Cup wins in the discipline.
He celebrates every victory the Whistler way: with friends, at après, embracing the camaraderie that comes with each competition. That relentless pursuit — and the joy that follows it — is audécity.
The storyteller
Andy Hodgson
Cinematographer and producer. The people behind the lens rarely step in front of it — but the ones who chase light up mountains and across oceans to tell stories that matter are exactly who this page exists for.
Full feature coming soon.
The photographer
Maly Blomberg
Professional photographer. Freezing a moment takes patience; choosing which moments deserve forever takes vision. That instinct — to see what others walk past — is its own kind of boldness.
Full feature coming soon.
Know someone?
Audécity celebrates people who dare to dream and have the courage to take on bold challenges. Tell us who should be here next.
The bar
Eleven who dared
The bartenders of the Chronicles. Each gave us a serve; each earned the page.
A journey of flavour, sustainability and excellence
Jordan Coelho
Owner & Bar Manager · The Watson, Vancouver
Nearly a decade in service, from the dining rooms of Paris to bars across Australia and Asia, and finally Canada. Each stop added a layer — the fundamentals of fine dining in France, cocktail craft in Australia, the balance of Asian flavour.
In Vancouver he found his stride as owner and bar manager of The Watson, a room built on innovative drinks and a hard commitment to sustainability: local and organic sourcing, less waste, a smaller footprint. For Jordan that is not a trend but a responsibility.
Adaptation is the thread — to new flavours, new cultures, new environmental realities. Mixology, to him, is not making drinks. It is telling a story a guest still carries when they leave.
“A good friend is like a four-leaf clover: hard to find and lucky to have. But at a bar? They’re always in season.”
From humble beginnings to mastering the craft
Robert Kharazmi
Head Bartender · Four Seasons Whistler
He arrived for his first barback shift at the Lobby Lounge, Fairmont Pacific Rim, certain he knew the job. “It became quite apparent early in the shift that I knew nothing about the world of spirits.” He then worked twice as hard as anyone behind that bar.
His style is borrowed and rebuilt — a mannerism from each senior bartender he learned under, reassembled into something his own. At a Whistler Negroni competition he entered a Negroni made without Campari and was disqualified on the spot. His boss promoted him to Head Bartender the same night, for the nerve of it.
Vodka, to Robert, is an empty canvas. “The art of infusing vodka is endless, and it allows us to capture flavours better than any other spirit.”
“Inspiration comes with knowledge.”
A journey of passion and creativity
Cristobal “Cris” Valdes
Bartender · Vancouver
Chilean, and a decade behind the bar by twenty-nine. “Ever since I was a kid, I always wanted to provide something somehow. Giving service is the easiest way to give a smile sometimes.”
He works his heritage into the glass wherever he can — ingredients and spirits from his own region. “It’s like stamping all my cocktails with my name on them.” His first bar was a Chilean craft beer room famous for punk rock and American burgers.
On vodka: “Vodka is very pure, which means it’s not going to give you a lot of complexity on its own. But that’s what makes it exciting. You can paint all over it, give it your own touch.”
“You can paint all over it, give it your own touch.”
Fuelling passion and creativity, one cocktail at a time
Zoe Bates
Bartender · Vancouver
Driven by flavour — how it transforms, blends and surprises. “I’ve always had a passion for flavours and exploring how to combine and transform them.”
Vodka is foundational to her. “The crisp cleanness you get from vodka can be utilised when developing cocktails.” Her menus come out of experimentation: challenge and inspiration, she says, go hand in hand.
Her best ideas come from grocery stores abroad. “Whenever I travel, I love going to grocery stores, choosing a random jar of something I’ve never seen before, bringing it home.”
“The sky’s the limit.”
Pushing boundaries
Ryan Oueini
Bartender · Vancouver
A palate built on precision and restraint — sake, yuzu, shiso, nori. The kind of drink that reads simple on the page and is anything but across the bar.
His Ponzu Back is the whole philosophy in two shot glasses: nothing hidden, nothing added, everything cold.
Crafting cocktails with heart and humour
Joshua McGoldrick
Bartender · Vancouver
No grand epiphany — he became a bartender the relatable way, enjoying his friends at local bars until he ended up on the other side of one. “After I had my first shift behind a bar, I knew that was what I really wanted to do.”
He likes vodka for its neutrality: one of the widest ranges of any spirit to build on. His method is unglamorous and effective. “It’s literally just a case of trial and error.”
Crafting memorable nights, one cocktail at a time
Alexa Gervais
Bartender · Nightingale, Vancouver
Restaurants have been the constant in her life since she was young — a place of joy and comfort regardless of what else was going on. Given the choice between the bar and the kitchen, she took the bar, and the centre of the action with it.
At Nightingale she measures the job by whether a guest feels their evening was worth what they spent on it. “People hate on vodka, but it’s the easiest spirit to manipulate and will taste exactly how you need it to.”
Her ideas start in food — what is in season, or a dessert from last week rebuilt in liquid.
“Drink what you like, not what your friends, the internet, or even the bartender tells you to.”
Crafting cocktails
Jhon Acevedo
Bartender · Vancouver
Florals handled with a light touch — elderflower and passion fruit over a clean base, finished with lavender.
From English pubs to ski resort bars
Emily Brundrett
Bartender · Whistler
She grew up in a tiny English village where the local pub was a two-minute walk and the centre of everything. University, then a snowboarding trip to Andorra, where she found a pub called The Red Lion — the same name as the one at home.
“For me, vodka is the most versatile, clean, and simply classic spirit there is. Its delicate flavour lends itself to so many things.” She photographs the menu of every bar she visits, to her friends’ embarrassment.
The Mac is named for Mac Marcoux, the Paralympic champion this book was written for.
“Get yourself a good collection of friends, have them all bring over a spirit.”
Crafting connections through the art of mixology
Prabhjee Sirohi
Bartender · Vancouver
“Bartending was never the plan. I ended up taking Mixology 1 and that was that.” She works with anything new — spirits, liqueurs, syrups, infusions, wines — to stand apart.
A busy bar is her ideal room: enough noise and motion to express herself and still connect with the person in front of her. “Most vodkas’ neutral profiles help balance and enhance the flavours they are paired with.”
“Keep the vodka in the freezer for an extra cold base.”
From Mexican roots to crafting joyful experiences
Manola Martinez
Bartender · Cask, Vancouver
She started at seventeen in a bar back home in Mexico, watching two bartenders work “like a machine” and deciding that was the job. Twenty-eight now, and still at it.
Mexico gave her the palate — a tapestry of spice, ingredient and tradition that celebrates life through food and drink. It shows up in everything she builds.
“Vodka is one of the most noble alcohols you can play with. You can do something really serious with it, or something really fun.”
“You don’t have to buy the most expensive ingredients. Start with what you have.”
The list
Where we pour next
New markets, new serves, and the occasional bottle before anyone else. Nothing weekly, nothing automated.