This chic Blue Mountain eatery in the upscale Westin Trillium House is custom-built for full-service mountain dining, offering an extensive à la carte breakfast, lunch and dinner selection, as well as some seriously indulgent culinary experiences. At dinner, savour Chef Gerry Williams’ diverse choice of appetizers, seafood, steaks, chops, ribs, pasta, fire-roasted pizza and gourmand burgers, complemented by a well-chosen wine list with plenty of good value and great splurges.
Our bright, stylish dining room offers cozy tables by the fire in winter and breezy pond-side terrace seating in summer. O&B also provides inspired catering in the Westin Trillium House for private events up to 400. Weddings at Blue Mountain are spectacularly beautiful in every season.
The Westin Trillium House resort features more than 10,000 square feet of state-of-the-art conference facilities. This includes two ballrooms and a stunning private outdoor terrace overlooking a creek and waterfall, which flows by the hotel on the way to the Millpond.
Growing up in Jamaica a picky eater, Chef Gerry quickly developed his eagerness and flair for cooking when his mom started buying his choice of ingredients and helped him prepare his own satisfying supper. Eventually, Gerry’s love affair with natural wood furniture led him to cabinet-making school, but after leaving his furniture-making job, he soon found his way back to the kitchen.
In pursuit of his passion for cooking, Gerry enrolled in culinary school and upon graduating, landed a job in a flight kitchen at Sangster International Airport in Jamaica. Curious about what else the world had to offer, Gerry departed for the United States, where he worked as a cook at Kiawah Island Golf Resort in South Carolina, then at Jupiter Beach Resort in Florida, then at Harborside Hotel in Maine before heading north of the border in 2008 and helping to open JW Marriott’s The Rosseau resort in Muskoka.
Four years after his promotion to Sous Chef at The Rosseau, Chef Gerry joined the team at Oliver & Bonacini Café Grill, Blue Mountain as a Senior Banquet Sous Chef, where he’s delighted in the opportunity to teach and lead a brigade of brilliant young chefs. At Blue Mountain, Gerry values the ability to cook creative yet humble comfort food using local ingredients for a variety of settings — from dinner rush at the restaurant and large-scale events at the Westin to Collingwood Charters boat cruise parties and 200-person weddings in the middle of a hayfield. As Executive Chef, he relishes the chance to introduce brand-new dishes to guests as well as recreate his old favourites.
Outside of the kitchen, Gerry spends his time fishing or restoring old furniture in his workshop. But when he’s in cooking mode, he lives by the philosophy that even the best chefs always have something to learn.