We’re always having fun. In addition to our menus each day of the week we have menu specials and on most days, unique creations by Head Chef Travis Barron and Sous Chef Brett Rogers. Our chef’s determine daily with our suppliers, what is fresh and available to create menu specials and they are incredible.
We also have a kids menu and welcome families with kids to join us.
It begins with our ingredients. Georgian Bay, as a region, is one of the top areas in Ontario to cultivate land, so we have ideal farms and businesses from where we source the majority of our ingredients. We’re fortunate enough to be in an area where farmers, bakers and meat purveyors personally deliver their products. Our suppliers are directly connected to our dishes and we do our best to promote the hard work that they endure daily. Our menus change seasonally, with new and creative dishes reflective of the time of year, to keep our offerings fresh and creative, the minds of the kitchen buzzing and our great service staff on their toes.
We are all Certified Beer Servers and proud of it!
Each Northwinds front of house staff, manager and supervisor has completed their beer server certification through the Cicerone Certification Program. We take our beer seriously and want to ensure that we’re offering the best beer through knowledgeable staff who care about your experience.
Chef Travis began working in restaurants just outside of Toronto at a young age. He found his passion for all things food, and used this as a propellant to complete his studies at the George Brown College Chef’s School.
After formal culinary training he worked at several restaurants in the city and joined the Oliver & Bonacini Restaurant Group. This led him to the Oliver & Bonacini restaurant at Blue Mountain, where he quickly worked his way up to Sr Sous Chef and shortly after Head of Banquets and Catering.
In 2014 Travis joined the gentlemen at Northwinds Brewhouse and Kitchen. Chef Travis was part of the opening team, designing his kitchen to work hand in hand with the unique craft beer created in the on-site brewery.
Chef sources the freshest local ingredients to cultivate dynamic pairings with the number of craft brews from Northwinds. He continues to develop relationships with local food suppliers and the community.
When he isn’t slaving over a grill or designing new dishes, you can find him cruising in his other passion, a meticulously restored Robin’s Egg blue, 1964 Ford Galaxy 500XL.
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