The Story of Countylicious

Chef David Correa has been the Director of The Waring House Cookery School since 2019. After continued development within the school, he later accepted the role of Executive Chef of the Inn. He brings a wealth of culinary knowledge, gained through an impressive career spanning many years and multiple countries.

From an early age, food has been his passion. As a child, David loved spending time in the kitchen with his grandmother and mother as they prepared family meals. He attended George Brown College, where he graduated with honours from the three-year Chef Apprenticeship Program. During his apprenticeship, he trained under renowned Chef Albert Schnell at the Hilton International Toronto Harbour Castle. He also worked alongside notable County chefs, including Michael Sullivan (The Merrill House) and Chef Christian Marchesteiner (Pastry, Culinary Institute of Canada), earning numerous culinary awards along the way.

In 1992, David was part of the opening team for Euro Disney’s food division. Over the years, he has held Executive Chef positions at restaurants and resorts in the Caribbean, Vancouver, and Toronto, while also traveling and studying global cuisine. Notably, in 2002, he served as the touring chef for Sir Mick Jagger during The Rolling Stones’ World Tour. He later taught at Humber College before launching his own catering business.

At the Waring House Cookery School, Chef David has demonstrated a strong passion for teaching and sharing his love of food. He emphasizes reducing food waste and sourcing ingredients locally. His leadership and commitment to culinary excellence inspire his team to create flavourful, high-quality dishes.

Leah Marshall Hannon credits her culinary career to the influence of her great-grandmother, Stella Pamajewon Marshall, who raised her family on the shores of Pickerel River. With only a small, isolated general store for supplies, her community foraged, hunted, and relied on the abundance of Mother Nature. Drawing from the wisdom passed down by her ancestors from Christian Island, Stella created comfort in the form of food.

The stories shared around the table and the meals prepared with love were always on Leah’s mind as she pursued her culinary education at George Brown College. She went on to hone her skills in some of Toronto’s most esteemed kitchens, including Delux and Midfield Wine Bar. As she developed her technical expertise, she found herself drawn back to the familiar flavours of her childhood, deepening her knowledge of foraging, farming, and sustainable foodways.

Now, in Waupoos—named after the Anishinaabe word Waabooz, meaning rabbit—Leah has brought her dream restaurant to life. Stella’s Eatery is a casual fine-dining space that captures the warmth of a home-cooked meal, much like those made by our grandmothers.

Leah is known for her playful yet familiar dishes, seamlessly blending bold flavours with unexpected elements. Dedicated to sustainable, locally sourced ingredients, she works closely with her community’s farmers and food producers to craft hyper-seasonal, shareable menus. “It’s all about highlighting the flavours available from our farmers and Mother Earth,” she says. Her dishes celebrate fresh, high-quality vegetables, lake fish, rabbit, and locally raised meats, with expertly layered sauces and garnishes that enhance every bite.

The care and creativity behind Leah’s cooking make every visit to Stella’s Eatery a new and exciting experience—one that honors tradition while embracing innovation.

Born in Canada and raised in Perth, Western Australia, Kevin McKenna developed a love for travel at a young age—an influence that continues to shape his cooking style today. After graduating from the prestigious Niagara-on-the-Lake Culinary School under renowned chefs Andrew Dymond, Jason Rosso, and Tony Deluca, he moved to England to gain experience at two of the world’s most celebrated restaurants: The Fat Duck and Le Manoir aux Quat’ Saisons.

In 2003, Kevin returned to Canada, where he worked with some of the country’s top culinary talents, including Owen Steinberg, Michael Stadtländer, and Michael Potters. Passionate about farm-to-table cuisine, he has held increasingly prestigious positions in Ontario’s fine dining scene, always striving to highlight the best of local ingredients.

A firm believer in supporting local and Ontario-based producers, Kevin takes pride in crafting menus that showcase the freshest seasonal ingredients. He credits his work with Chefs Stadtländer and Potters as a driving force behind his commitment to fresh, Canadian cuisine—a passion he has had the honor of sharing twice as a guest chef at the prestigious James Beard House in New York City.

Justin Daniel Tse joined Wander the Resort to launch its new restaurant, Gather, bringing years of experience, boundless creativity, and a vibrant energy to the team.

Growing up in nearby Kingston, Justin is a third-generation chef who discovered his love for food and hospitality at an early age, peeling vegetables and folding wontons at his father’s Chinese restaurant. Before leading the kitchen at Wander, he honed his fine dining skills at Arctic Watch Wilderness Lodge in Nunavut and Atelier in Ottawa. He has also worked in the kitchens of several Michelin-starred restaurants around the world, including Sat Bains in the UK and Moto and Esme in Chicago.

Justin’s passion, creativity, and dedication have earned him recognition as a Winner of Canada’s Top 30 Under 30 in Restaurant & Hospitality and a Finalist for San Pellegrino’s Best Young Chef.

'I am so excited to join the team at Wander, working in this beautiful space and special part of the County. Right now, the on-site garden is at its summer peak, and I’m looking forward to collaborating with local farmers, wineries, and purveyors to craft a seasonally evolving menu.'"

Originally from the Philippines, Paul brings a wealth of culinary experience to The Grange. He honed his skills in Toronto and at esteemed establishments like The Drake Devonshire Inn and Agrarian Bistro, developing a distinct style that seamlessly blends tradition with creativity. At Idle Wild, the restaurant he founded with his wife, Melissa Cannons, Paul embraced his passion for classic Asian cuisine, delighting the Wellington community for five successful years.

Now, he embarks on a new journey at The Grange, where he aims to harmonize his culinary creations with the estate’s vibrant energy and exceptional terroir-driven wines. Committed to using thoughtfully selected ingredients, Paul is crafting a menu that balances comfort and playfulness, offering guests a memorable dining experience in the heart of Prince Edward County.

With over two decades of award-winning experience, Executive Chef Albert Ponzo brings passion and precision to his seasonally driven, locally inspired cuisine. At The Royal Hotel, he works closely with Edwin County Farms, deepening his commitment to sustainable farming and nose-to-tail butchery.

Albert honed his craft in some of Toronto’s most respected culinary institutions, including Canoe, Crush Wine Bar, and Le Sélect Bistro, where he spent 11 years as Executive Chef. But his love of food began much earlier—in Sardegna, where, as a young boy, he spent countless hours in his Nonna Maria’s kitchen. That deep connection to food, its relationship to the land, and the traditions of the past continue to shape his approach today.

When he’s not in the kitchen at The Royal, Albert can be found tending to the Ponzo Family Farm alongside Marlise and their three children—further embodying his belief in food as a way of life.

This intimate 25-seat restaurant in Picton may be small, but its flavours make a big impact. Chef Myles is known for crafting thoughtful yet familiar dishes that highlight the agricultural bounty of Prince Edward County. As a trained sommelier, he also curates perfect pairings, ensuring a dining experience that is both unpretentious and unforgettable.

Perched on the edge of Westlake, The Knoll Restaurant offers a breathtaking panoramic view of the Dunes. We are thrilled to welcome Chef Amir Ahmadi, whose diverse culinary inspirations and deep appreciation for County-sourced ingredients bring a new level of creativity to our dining experience. Prepare to be captivated by his artistry as you enjoy a magical sunset over one of Prince Edward County’s most picturesque landscapes.