Chef Richard Bynoe realized at a young age that food can bring great joy. As a youth in North Bay, he helped build an eight-foot long gingerbread sleigh for a Christmas display. He reveled in the delight it brought people.
That experience sparked a passion for bringing joy to people through meals that are expertly prepared and creatively presented.
Richard looked for a mentor who would shape his skills and found one at Blue Mountain Resorts in Collingwood, where he apprenticed under Chef Scott Gerrie. Richard learned to create a fine-dining experience that thrilled both local residents and visitors from the city. That led Richard to his most influential chef, Mark McEwan, at North 44 in Toronto.
Richard’s next mentor – Chef Charles Penwell – drew him to Muskoka. They shared a vision for meals infused with the chef’s personality and local environment. Richard and Charles collaborated at Rebecca’s Fine Dining, opened a fresh fish and seafood store at Field of Greens and later worked together at Patterson Kaye Lodge.
Richard is now executive chef and owner of Richwell’s in Port Carling, which serves restaurant and “Gourmet to Go” take-out guests alike with meals that are universally great, but uniquely Muskokan.
Rebecca-Dawn is dedicated to creating memorable experiences for guests at Richwell’s from the moment they step through the door. This means exceptional meals surrounded by first-class service. That service is Rebecca-Dawn’s focus and passion.
Rebecca-Dawn’s path from her upbringing in Woodslee, Ontario to joining Richwell’s took her through college and a university degree in human kinetics. Her education reflects commitment to healthy living and life-long learning. This pairs with her decade of experience in the hospitality industry to create at Richwell’s a unique and uplifting atmosphere.
Rebecca-Dawn is proud of her team and eager to share the Richwell’s experience with guests from near and far.