Thee Spring's Chef Scott Gerrie's 
 

Scott Gerrie
Executive Chef
 

Chef Gerrie completed his apprenticeship at the Toronto Prince Hotel in the 1970's under Chef Hans Ulrich Herzig, then moved to Switzerland where he         was employed in Zurich and Kloster. Throughout his years he has worked as executive chef at the Blue Mountain Resort in Collingwood, several restaurants, and continued training and working in Europe and Canada. His many visits, throughout the year to Savanna, Chicago, New York and Florida allow him the leisure time and research ability to investigate new trends in food styling and presentation.

Chef Gerrie is the mastermind behind the creative flair and culinary team management of The Springs. Scott continues to work on menus and recipes for The Springs at Collingwood and keeps us at the cutting edge of culinary delight.  Scott is currently the Executive Chef at Collingwood latest culinary success.  He has masterminded a perfectly tuned casual fine dining menu second to none in the area.  He has fine tuned a light bar and lunch menu.  he has created spectacular special occasion menus.  And of course as our resident Executive       Chef is available to design and create a special menu for your dinner or event that will be nothing less than spectacular both in it's   creativity and culinary delight!