All Food and Drink


  • Thanksgiving Day

    Treat family and friends to a gourmet meal that brings the bounty and warmth of the harvest season to a curated dinner at Cinder House. As well as a memorable experience, dining at home.

  • Dinner reservations are available from 6:00 pm – 11:00 pm

    Celebrate Christmas Eve and Christmas Day at Cinder House

    Enjoy a cozy dinner in Cinder House on Christmas Eve and Christmas Day where Chef de Cuisine Peter Slay and the culinary team will artfully prepare two delicious plated specials that include Halibut & Clam Moqueca (USD 48), and Slow Roasted Prime Rib (USD 64). The a la carte menus will be available on both evenings.

  • Celebrate New Year's Eve at Cinder House

    Goodbye, 2021! Hello, 2022. Make the evening special by ringing in the New Year at Cinder House. Chef de Cuisine Peter Slay and the Cinder House team are offering an exclusive prix fixe menu.


Welcome to Cinder House by Gerard Craft

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

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 bald male chef in a blue apron sitting at a table and booth.

Peter Slay

Chef de Cuisine

With his family history rooted in hospitality and experience working at top rated restaurants along inspiring mentors, Chef Peter’s interest in the culinary industry started at a young age. Spending as much time at Slays – his family’s restaurant, as the classroom, Peter was drawn to the faced-paced environment of restaurant kitchens.

“Stepping into a kitchen, feeling the energy, hearing the loud noises and watching chefs create incredible dishes, immediately captured my attention; this is a world I wanted to be a part of.”

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."