Homemade Pesto

Meet our chefs

Chef Gregory Couillard.png

Executive Chef

GREG COUILLARD

Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of

super-collider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for a few lucky diners to marvel at. 

 

In the 80s and 90s Greg blazed a trail through Toronto’s restaurant scene, equally famous for his spectacular talent and his L'Enfant terrible reputation. He was one of a handful of revolutionary chefs that transformed fine dining in Toronto from a provincial enclave of old French fare and stuffy steakhouses into an explosion of colours, flavours and spices that reflected the energy and diversity of a rapidly changing city.

 

He did to food what glam and punk did to music; similarly his rapacious addictions and wild

child personality left as much chaos in its wake.

 

After more than 5 decades in the kitchen, it would not be hyperbole to suggest that he is one of

the most influential chefs in Toronto’s culinary history. Having cooked for the likes of Robert DeNiro, Jane Fonda, Michael Keaton, Susan Sarandon & Madonna, and quoted as being one of the most important things to happen to the Toronto restaurant industry through ground-breaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and many others, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto and foreshadowed the eclectic, international menus many now take for granted.

 

Chef Greg’s culinary curiosity never rests; he has spent the last decade or so wintering on the

Pacific coast of Mexico, deepening his understanding of the regional cuisines there & is a

partner at No Refund Hot Sauce, available in over 200 fine retailers across 5 provinces in

Canada

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Chef De Cuisine

CHRISTOPHER CLEARY

Since the beginning of his journey in hospitality, Chef Christopher Cleary’s dedication and

motivation have led him to exceptional projects and experiences.

 

Chef Chris has been a multi-unit, high volume Chef De Cuisine, leading the kitchens at Maple Leaf Sports & Entertainment and the Rec Room in Toronto, spearheading major events such as the Pan-Am Games, NBA All-Star Weekend, World Cup of Hockey, Centennial Classic, Grey Cup, MLS Cup & Women’s FIFA World Cup. 

 

The pandemic and it’s aftermath on the hospitality industry led Chef Cleary back to his roots to the Kawarthas to establish Cleary Ranch & Cattle Co. – a local family cattle ranch, featuring premium black angus.

 

His leading culinary expertise, together with his effortless track record of running multiple

multi million dollar venues simultaneously for over ten years, brings forth a level of knowledge and passion true to our core mission of a farm to table approach and our guiding principle of country gourmet menus inspired by our rich local landscape.

 

Not only the Chef de Cuisine & Regional Director for Chemong Lodge and Fox Cityplace in Toronto, his local partnership with Primal Cuts, continues to bring the best quality from the

ranch to the butcher, and on to our tables at the Lodge.

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Head

Pitmaster

ADDISON BROWN

If you know multi-award winning BBQ Champion Pitmaster Brown, you know he’s smoking the good stuff! His insatiable appetite to master his craft has resulted in him being on the radar of some of the biggest BBQ brands and influencers, as he continues to push the envelope and take traditional barbecue to new heights.

 

Whether he’s cooking for 50 or 500, his dedication to perfecting every detail that goes into

attaining outstanding results never wavers – from developing his owns BBQ rubs & sauces, to designing his own smokers.

 

Successfully running Dr J’s BBQ & Brews for 9 years and developing a substantial wholesale clientele from restaurants to grocers, his culinary talent has been a foundation of our country gourmet menu at Chemong Lodge.

Chef Gregory Couillard.png

 

Executive

Chef

GREGORY COUILLARD

Chef Greg Couillard has forged a life-long reputation as a fearless culinary innovator, a kind of super-collider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for a few lucky diners to marvel at. 

 

In the 80s and 90s Greg blazed a trail through Toronto’s restaurant scene, equally famous for his spectacular talent and his L'Enfant terrible reputation. He was one of a handful of revolutionary chefs that transformed fine dining in Toronto from a provincial enclave of old French fare and stuffy steakhouses into an explosion of colours, flavours and spices that reflected the energy and diversity of a rapidly changing city.

 

He did to food what glam and punk did to music; similarly his rapacious addictions and wild child personality left as much chaos in its wake.

 

After more than 5 decades in the kitchen, it would not be hyperbole to suggest that he is one of the most influential chefs in Toronto’s culinary history. Having cooked for the likes of Robert DeNiro, Jane Fonda, Michael Keaton, Susan Sarandon & Madonna, and quoted as being one of the most important things to happen to the Toronto restaurant industry through ground-breaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and many others, his prescient embrace of this city’s multicultural flavours and 

ingredients revolutionized fine dining in Toronto and foreshadowed the eclectic, international menus many now take for granted.

 

Chef Greg’s culinary curiosity never rests; he has spent the last decade or so wintering on the Pacific coast of Mexico, deepening his understanding of the regional cuisines there and is a

partner at No Refund Hot Sauce, available in over 200 fine retailers across 5 provinces in Canada.

Chef Christopher Cleary.jpg

Chef De Cuisine

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Regional

Director

CHRISTOPHER CLEARY

Since the beginning of his journey in hospitality, Chef Christopher Cleary’s dedication and motivation have led him to exceptional projects and experiences.

 

Chef Chris has been a multi-unit, high volume Chef De Cuisine, leading the kitchens at Maple Leaf Sports & Entertainment and the Rec Room in Toronto, spearheading major events such as the Pan-Am Games, NBA All-Star Weekend, World Cup of Hockey, Centennial Classic, Grey Cup, MLS Cup & Women’s FIFA World Cup. 

 

The pandemic and it’s aftermath on the hospitality industry led Chef Cleary back to his roots to the Kawarthas to establish Cleary Ranch & Cattle Co. – a local family cattle ranch, featuring premium black angus.

 

His leading culinary expertise, together with his effortless track record of running multiple multi million dollar venues simultaneously for over ten years, brings forth a level of knowledge and passion true to our core mission of a farm to table approach and our guiding principle of country gourmet menus inspired by our rich local landscape.

 

Not only the Chef de Cuisine & Regional Director for Chemong Lodge and Fox Cityplace in Toronto, his local partnership with Primal Cuts, continues to bring the best quality from the ranch to the butcher, and on to our tables at the Lodge.

IMG_7603.heic

Pitmaster

ADDISON BROWN

If you know multi-award winning BBQ Champion Pitmaster Brown, you know he’s smoking the good stuff! His insatiable appetite to master his craft has resulted in him being on the radar of some of the biggest BBQ brands and influencers, as he continues to push the envelope and take traditional barbecue to new heights.

 

Whether he’s cooking for 50 or 500, his dedication to perfecting every detail that goes into attaining outstanding results never wavers – from developing his owns BBQ rubs & sauces, to designing his own smokers.

 

Successfully running Dr J’s BBQ & Brews for 9 years and developing a substantial wholesale clientele from restaurants to grocers, his culinary talent has been a foundation of our country gourmet menu at Chemong Lodge.