Executive Chef Eric Gagnon showcases his culinary skills and training in the savoury dishes he prepares at Port Cunnington Lodge in Muskoka's beautiful Lake of Bays.
Chef Gagnon started his career as Sous Chef at Bartlett lodge in 1998. As a 1999 graduate from Canadore College culinary management program, he worked as Executive Chef for Marshlands in Sackville, New Brunswick until 2001. In 2002, he received the Red Seal. Chef Gagnon moved to the Muskoka region and worked from until 2006 as Executive Chef for Bartlett Lodge. For a year he worked at Remingtons of Niagara before coming to Port Cunnington Lodge in 2008 as Executive Chef.
Most of his training was completed under Executive Chef Marc Lepine who was voted chef of the year for Ottawa in 2007 and also trained under Executive Chef Andrew Carter from Blue Mountain Resort. With experience working the winters as Sous Chef at Pottery Restaurant at Blue Mountain Resort and Nottawasaga Inn, Chef Gagnon has a strong knowledge of the culinary world.
No comments:
Post a Comment