Executive Chef Bio

Executive Chef Dylan Tulloch

Born and raised in Barrie Ontario, Dylan Tulloch graduated from the Niagara College Culinary Program in 1997. After finishing his apprenticeship and working locally, Dylan moved out to Whistler British Columbia to work for Araxi Restaurant, where the food was known for the “finest quality… brilliant precision and thoughtful sophistication” (Huffington Post 2010). Gaining in-depth knowledge of seasonal and locally grown food in a Four Star environment was just the beginning for this driven young Chef.

 Upon deciding to return to Ontario, Dylan went on to work at Epic, located in the Fairmont Royal York Hotel in Toronto, before landing a position here at Horseshoe as Sous Chef in 2005 and then Executive Chef in 2007. Dylan has brought a great amount of knowledge and enthusiasm to Horseshoe, crafting and serving only the best dishes and ingredients. When possible, Dylan uses local area farmers to bring guests the freshest, organically grown foods.

 As an active member of Simcoe County Farm Fresh, Muskoka and Districts Chef Association, and a volunteer for the Seasons Centre, Dylan’s enthusiasm and passion is evident in every facet of his work and craftsmanship. Currently pursuing his Chef de Cuisine, Dylan is constantly looking for ways to take his talents to the next level. Seasonally changing menus at our casual upscale Silks Restaurant enable Chef Dylan and his culinary team to deliver an unforgettable dining experience to all.