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About Us

615 Elgin embraces both a sophisticated and historical setting. Located in the heart of Port Elgin, we create memorable dishes while always featuring the highest quality ingredients. Our team is dedicated to providing our guests with true hospitality and a memorable dining experience during each visit. We are committed to excellence at every possible opportunity. 

We work with local farmers and food artisans to ensure only the region’s finest offerings are presented on every plate. Savour the flavour of locally-sourced, farm-to-table ingredients prepared by our skilled culinary team and experience exemplary service in our beautiful heritage venue.

What We Offer

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Private Dining

Sommelier paired, upscale, multi-course, fine-dining experience in an intimate, elegant and historic setting.

Corporate Events

Private and exclusive setting for corporate meetings and business dinners.

Fancy Drinks
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Social Events

An excellent venue for cocktail receptions and intimate celebrations. Enjoy impeccable hospitality with hors d'oeuvres and cocktail packages perfectly tailored to your event.

Your Table Awaits...

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our team

Our Team

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Erin Henderson

Erin Henderson is a certified sommelier and Founder and Chief Sommelier @the_wine_sisters 

 

Erin is a journalist and wine educator, and earned her designation from the Canadian Association of Professional Sommeliers in 2008, she has worked for some of Toronto’s leading venues, including Canoe and the Badminton and Racquet Club of Toronto, before opening The Wine Sisters (TWS).

 

Erin has grown TWS into Toronto's leading wine events and sommelier services company. With a team of certified sommeliers and wine experts, The Wine Sisters hosts dozens of in-person and virtual wine tastings for leading corporations every year. Returning clients trusting in TWS include the Toronto Blue Jays, Google, RBC, EY, CIBC, ScotiaBank, Astra Zeneca, Hoffman LaRoche, Bell Canada, and the LCBO.

 

Sommelier

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Michael Stenekes

Michael Stenekes, founder of Chefs In The Kitchen, graduated from the Culinary Institute of Niagara, Canada, and gained experience in the region, taking positions at Vineland Estates, On the Twenty, and The Prince of Wales Hotel.

From there Michael moved to the United Kingdom where he worked his way up to securing a position alongside one of the world’s most innovative Chefs, Heston Blumenthal at his famous 3 Michelin star restaurant, The Fat Duck.

Following The Fat Duck, Michael travelled the world as Executive Chef with both the Fairmont and Four Seasons luxury Hotel Group where he garnered experience in the Caribbean, the Middle East, and Europe.  

 

Past Chef

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Anthony Moneck

A graduate of Ottawa’s Algonquin College Culinary Management program. He started his career at Chef & Owner Caroline Ishi’s Vegan restaurant Zen Kitchen before moving on to work beside Top Chef Canada Season 2 Finalist & Top Chef Canada All-Stars Chef Johnathon Korecki at Sidedoor Contemporary Kitchen & Bar. 

 

He continued his career in Toronto at Head Chef and Owner Scott Vivian’s “Nose to Tail” BEAST Restaurant. It was here that whole animal butchery, local farmers and foraging of wild ingredients became second nature.

 

In 2018 Cheshire Cat was born, which focuses on fine dining multi course tasting menus, catering, weddings, private parties and events. At Cheshire Cat, Anthony is able to showcase all the culinary skills he has learned over his 20 plus years of  experience.  He cooks the food he loves and has the privilege of being able to share it with others.

 

Past Chef

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Katie Stroud

Katy is a Red Seal Certified Chef and owner of The Denim Chef, a private chef business with offerings of unique and intimate gourmet dining experiences. Her food is strongly influenced by what 's going on around her - the changing seasons and locally available ingredients inspire her to create and execute unique menus.

 

Katy has spent several years building strong relationships with local farmers throughout Grey-Bruce. She is an active participant in the farm-to-table movement and is committed to sustainable cooking methods. 

Growing much of the produce herself during the summer months. Katy graduated from the Culinary Management Program at Georgian College and is now the instructor for their Pastry Program. Katy also owns a micro artisan bakery called the Crust and Crackle that features weekly offerings of sourdough and other assorted loaves. Recently, Katy was featured in a Lifestyle article by Rrampt, a culture website for Grey Bruce and Simcoe Counties.

 

Past Chef

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