With over 20 years of luxury-culinary experience, Chef Mark Marchment brings a wealth of experience and knowledge of the food industry to the Windermere House. Chef Marchment boasts an impressive resume that includes four-diamond hotels and award-winning Toronto restaurants.
Chef Marchment has participated in international culinary competitions where he has received several prestigious awards. He is also a published writer with a monthly column and various articles and recipes appearing in Table Fare, Incredible Edibles and the Orillia Packet and Times.
Most recently, Chef Marchment was recognized for opening the acclaimed Oliver & Bonacini Restaurant at Blue Mountain as Executive Chef.
Chef Marchment has crafted exceptional dining experiences at the Windermere House by drawing upon his expertise, talent and brilliant creative vision. He uses local and organic foods, avoiding commercially prepared products. Guests will experience bold flavours and simple food, drawing on the philosophy of ‘let the food speak for itself.’ Guests experience “farm-to-fork” cuisine crafted with fresh local ingredients and guests can choose from an ample bar menu offering exquisite ware.
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