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Executive Chef, Rory Golden
All food at Deerhurst Resort has the "Golden" touch. As Executive Chef of Ontario's largest resort, Golden directs the operations of five kitchens and a staff of 50 who serve the resort's extensive banquets, room service, seasonal outlets and three main restaurants -- Eclipse, Steamers and The Pub.
Chef Golden believes that culinary arts should be interactive and he encourages the entire kitchen brigade to take part in menu development and presentation, stressing a co-operative team approach. The fact that he has several former executive chefs working with him is a testament to the scope of the resort operations as well as the respect and reputation that Golden has earned among his peers.
After being named Chef of the Year by the Muskoka & District Chefs Association and winning a North American wide culinary competition sponsored by Ironstone Vineyards*, Golden has now been named Central Region Chef of the Year by the Canadian Federation of Chefs and Cooks.
"What makes Deerhurst fascinating for the chefs is the opportunity to be creative all the time," says Golden. "We're constantly developing theme menus and special buffets for a variety of occasions, from a Muskoka cook-out at the beach to a gala dinner function."
As a Certified Chef du Cuisine, Chef Golden serves on the culinary program advisory committee at Canadore College, co-chairs the cook's apprenticeship industry committee for Ontario's Ministry of Training, College and University, and assists the culinary apprenticeship program for Georgian College Bracebridge campus.
Chef Golden's range of artistic skills includes ice sculpting and his creations have graced many special occasions, most notably for a banquet attended by Queen Elizabeth II. His ice-carving demonstrations have become a perennial attraction during Christmas and New Year's at Deerhurst Resort.
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