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Spotlight on Muskoka Chefs: Andrew Dymond

By CRAIG MOY

As executive chef at Taboo Resort, Dymond heads up the luxury property’s lauded Elements fine-dining restaurant, tasting-menu-oriented Culinary Theatre and casual Boathouse eatery. Having cooked at distinguished hotels in southern Ontario and Europe, he crafts globally inspired cuisine based on the freshest available ingredients.

LOCAL BOUNTY

Grenville Farms and Four Seasons Greens provide Dymond and his staff with a wide variety of Muskoka-grown produce, while Windermere’s Winding Fences Farm is his source for naturally raised beef and Berkshire pork.

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