Guy Bedard has been appointed Executive Chef at Taste Restaurant, Touchstone on Lake Muskoka in Toronto
The kitchen at Taste, Touchstone on Lake Muskoka’s casually elegant restaurant, has a new executive chef behind the grills. Beginning this month, Guy Bedard will be serving up delicious meals to residents and guests of the 30-acre resort community. With more than two decades experience in the culinary industry, and having travelled the continent, Bedard is excited to call Muskoka home. After graduating from Ottawa’s Algonquin College culinary apprenticeship program, Bedard apprenticed at the award-winning Fairmont Chateau Laurier in Ottawa. Over the past 20 years, he has mentored under top chefs such as Orazio Lamanna (Turner Field, Atlanta), Michael Daniels (Museum of Civilization, Ottawa) and Patrick Bourachot (Café Chartreuse, Collingwood). His resort experience includes The Fairmont Southampton Princess in Bermuda, Deerhurst Resort in Huntsville, The Fairmont Chateau Lake Louise and most recently, the Kingston Banquet and Conference Centre. Bedard follows a strong kitchen philosophy which is reflected in his culinary creations. “Guests can tell the difference between food made with love and food made with indifference. Every plate has to be made with love. Food is my passion and it’s that passion that I bring with me and promote within my team,” he says. Bedard is known for taking classic and modern dishes and fusing them with the freshest local ingredients to construct imaginative creations that stimulate the senses. This summer, guests can enjoy Bedard’s menu on Taste’s patio. The sprawling outdoor space is complimented by breathtaking views of Lake Muskoka, made all the more remarkable at sunset – sure to be an unforgettable dining experience.
