We’re very excited to officially announce that Chef Ron Kneabone has been appointed as Executive Chef of Algonquin Resort.
Ron is an extremely talented chef who has spent the past decade mastering the complexities of a destination resort property.
Chef Kneabone’s leadership is creative, on trend and provides our guests with a memorable dining experience. On the job for only a few weeks, he jumped in and delighted Prime Minister Justin Trudeau’s entire cabinet at their first caucus meeting.
Kneabone is a Culinary Institute of Canada graduate who apprenticed at the Calgary Olympics and spent 10 years in France perfecting his craft in Michelin three-star restaurants and farm to table operations in Alsace before returning to Canada. He is a Taste of Canada gold and silver medal winner.
Kneabone’s team smokes its own salmon, uses honey harvested from our onsite hives and this season will add edible flowers to the rooftop herb garden that supplies the kitchen.
Algonquin’s lobster, mussels and halibut are caught by the town’s fishermen who dock just six blocks away and sausages are sourced from a butcher two towns over. Atlantic beef and New Brunswick pork feature prominently on all menus along with produce from nearby farmers.
Chef Kneabone wants you to know that his team is able to serve guests wherever they are on the resort; at the beach, by the pool, or even on-the-go. He loves having personal consultations with brides and grooms, and meeting planners in order to create one-of-a-kind menus.
What is Chef Kneabone’s philosophical outlook of Algonquin Resort?
“Guests choose the Algonquin when they want to make memories,” he says, “The dining experience must be as exceptional as the place itself.”