Our extremely talented kitchen takes pride in the food we serve. Year-round, we offer both recognizable comfort food and many things unique.

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.

MEET TRAVIS BARRON head chef

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.