Benmiller Inn and Spa
Chef Spencer Vail
Executive Chef Spencer Vail was born and raised in Huntsville Ontario where he learned to satisfy the palates of discerning locals and big city diners alike in the heart of Muskoka’s cottage country.
Self taught, Chef Vail made the decision not to attend culinary school, choosing the old-school rout of apprenticing and spending as much time as he could in the kitchen. He moved to Toronto in 2001 and spent the next eight years working in some of the city’s busiest establishments including Baton Rouge, Sassafraz, and culminating in his appointment as Chef De Cuisine at Pure Spirits Oyster Bar in the Historic Distillery District.
Spencer’s farm to table, local food philosophy was a perfect match for The Benmiller Inn and Spa, and in 2009 at age 31 Spencer relocated to Huron County for the opportunity to become the Inn’s Executive Chef.
He describes his cooking style as “Progressive Canadian”: focusing on local, seasonal and environmentally sustainable ingredients that push the boundaries of regional cuisine. Chef also has an interest in nutrition and welcomes the challenge of cooking for guests with specific dietary restrictions such as gluten intolerance or a vegan based diet.