All Food and Drink

Culinary Experiences

  • Easter Brunch

    A lavish buffet brunch featuring seafood and carving stations, made-to-order omelets and a waffle bar with all the fixings will be served from 10:00 am to 2:00 pm on Sunday, April 9, and will be priced at USD 95 per person.
    A plate of Eggs Benedict and an amber drink.
    A plate of Eggs Benedict and an amber drink.

    Easter Brunch

    A lavish buffet brunch featuring seafood and carving stations, made-to-order omelets and a waffle bar with all the fixings will be served from 10:00 am to 2:00 pm on Sunday, April 9, and will be priced at USD 95 per person.
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  • Mother’s Day Weekend Brunch

    Celebrate Mom all weekend long with a buffet brunch on Saturday, May 13 and Sunday, May 14 from 10:00 am to 2:00 pm. The whole family can enjoy carving stations and a waffle bar with all the fixings, as well as custom Bloody Marys and Mimosas made by our mixologist for the adults. USD 95 per person.
    Stack of Belgian waffles with fresh berries and topped with cr�me fra�che and mint springs on round white plate
    Stack of Belgian waffles with fresh berries and topped with cr�me fra�che and mint springs on round white plate

    Mother’s Day Weekend Brunch

    Celebrate Mom all weekend long with a buffet brunch on Saturday, May 13 and Sunday, May 14 from 10:00 am to 2:00 pm. The whole family can enjoy carving stations and a waffle bar with all the fixings, as well as custom Bloody Marys and Mimosas made by our mixologist for the adults. USD 95 per person.
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Welcome to Cinder House by Gerard Craft

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Cinderhouse outdoor patio with couples seated at banquette, sectional sofa, bar with pergola, view of arch at sunset

Meet The Team

A male chef with a short bear in a baseball hat and blue apron smiling outside.

Gerard Craft

Consulting Chef
The restaurant design and menu of Cinder House both draw inspiration from South America for a very personal reason close to the James Beard Awarding winning chef's heart. Chef Gerard Craft’s childhood nanny, Dia, who he considers a second mother, first ignited Craft’s love of food through her traditional South American cuisine. The menu at Cinder House centers around the kitchen’s wood-burning hearth, for Craft’s take on wood fired cuisine, with many dishes being an ode to Dia.

“Some foods taste so much more complex when cooked on a wood fire. Grilling is a universal technique so the menu reflects many different cultures but the food will be heavily influenced by the grilling mecca of South America.”

A female chef leaning on a counter in a kitchen with a blue apron on

Tiffany Gilmore

Assistant Executive Pastry Chef
Pastry is as creative as you are willing to make it and Tiffany Gilmore loves introducing guests to new flavours and desserts, beautiful enough to first eat with their eyes and equally as pleasing at first bite. With an early background rooted in the art of ceramics and floral design, Tiffany is always pushing creativity in the kitchen.

“It’s all about the ‘wow factor’, from striking patterns to repetition of design elements, to sizes and shapes scaled to impress, there are a myriad of elements that we can use in pastry."

A female staff member in a blue jacket, smiling behind a bar of a restaurant with dim lighting.

India Stevens

Cinder Bar Supervisor
India is the spark behind the well-crafted seasonal cocktail menus that greet guests of Cinder Bar. Playing off the dishes of Cinder House, the Hotel’s signature South American-inspired dining experience fashioned by James Beard Award-winning Chef Gerard Craft, she draws inspiration from drinks-of-the-moment in Brazil and beyond. What India calls her “forward-thinking culinary approach” to mixology has resulted in originals such as the Maracuya, a variation on the Hemingway Daiquiri with passion fruit, lemon and grapefruit in the mix; and the Maestro, similar to a classic Old Fashioned but with Venezuelan rum.

"We have so many high-quality products at our fingertips: a kitchen full of fresh fruits and vegetables, and an array of spirits from around the world. I like to play with ingredients to see where they take me – from trying unlikely spirit combinations to playing with the acidity levels of fresh citrus."