MacKenzie Taylor is My Chef In Muskoka

 Chef  MacKenzie Taylor grew up in suburban Ontario, north of Toronto.  This is however, not where he fell in love with food…

MacKenzie shared his time between Ontario and New York State, staying with family in Manhattan and summering on Nantucket Island (USA).  Rubbing elbows with the Mayor of NYC as he savoured the velvety bliss of Lobster Stew (Bouillabaisse) at the Grand Central Oyster Bar (still on the menu today!) is a memory that has lingered over a life time for the accomplished Chef. MacKenzie’s tryst with food continued while traveling Europe, camping by the side of the road and enjoying local cuisines from the northern coast of Scotland to the southern tip of (former) Yugoslavia. 

MacKenzie debuted as he completed his culinary apprenticeship under the mentorship of Certified Chef de Cuisine Roddy Fenner of Scotland at the upscale private club Port Credit Yacht Club.  MacKenzie worked with Chef Fenner for 10 years, becoming his Restaurant-Chef at The Doctor’s House in Kleinberg, Executive Sous-Chef at the Ramada Plaza Hotel, and Head Chef at the Brampton Golf Club.  During these years  MacKenzie refined his skills in a la Carte Cuisine for 50 to 200 seat dining rooms, and in hotel style Banquet service for conferences and weddings with over 2000 guests.

Mackenzie took a year's leave on an adventure to British Columbia, leaving his mark in Vancouver while developing and opening MoonBean's Bistro (with  friend Banu) in the west-end.  
 

Upon return to Toronto MacKenzie was invited downtown by close friend & mentor Stephen Czetyrbok (Bloom Restaurant) to support the re-launch of the historic Sultan’s Tent.  Working closely with Consulting Chef Al Tennenhouse and Gary Hoyer of Millie’s Bistro, he developed a deep passion for North African and Moroccan cuisine.  

MacKenzie's next gig with Czetyrbok was the launch of “Prime Steakhouse”, a newly renovated 400 seat Scottish castle/manor at Steeles and Warden.  This offered the opportunity for MacKenzie to kibitz with consulting Chef Domenic Zoffranieri, Certified Chef de Cuisine and President of the Escoffier Society.

5 years ago, after 15 years cheffing in urban mayhem, MacKenzie and his wife Kyla, decided to change course for Muskoka after accepting an offer in Port Carling for the renowned Complete Angler.  Since landing in Muskoka, MacKenzie has worked as the Executive Chef at the Greene Slate Inn/Links Grille a 400 seat steakhouse (A Complete Angler Restaurant) where he won the 2005 Best Fine Dining Award, Executive Chef at the Complete Angler a 150 seat fine-dining seafood restaurant, Restaurant Chef for Riverwalk a 65 seat fine dining restaurant, and Executive Chef / General Manager for the Bala Bay Inn a 400 seat restaurant and boutique hotel.  

Presently, MacKenzie has come to play with knives in Lake of Bays!  Executing a 15 year joint-vision to provide Muskokans with a unique and engaging Chef's Table dining experience, Mackenzie and his wife Kyla have launched My Chef in Muskoka. MacKenzie will now bring his venue to you.

“Food Savvy Folks

Often ask us to open a restaurant;

But who wants to drive after

Savoring an inspired meal?”

                                 -Chef/Proprietor Mackenzie Taylor