Food & Beverage


Our Main Lodge and Alpine Centre have food and beverage venues serving homemade selections made from locally sourced products and ingredients. Enjoy a meal with family and friends throughout the day at one of our various venues including our adult-only bistro style Founders Lounge, deli and salad bar, or mountainside BBQ and pizza oven.

Between runs, relax and take in the views of the slopes from our one-of-a-kind Bay St. Bar or sip a warm beverage on our mountain-side patio. All our facilities offer ski-in and ski-out services.

PEAKS APRÈS

The Peaks members know how to have fun! Our afternoon Après are where you can enjoy a drink at the Bay Street bar with friends after a day on the slopes. Saturday Après are themed days with specials on the grill and live music to keep your toes tapping. 

PEAKS CATERING

Our Peaks Meals Made Easy will be available again in December.

CATERING

In a group atmosphere, there is always a need for variety. Whether you custom tailors your menu to your group's needs or enjoy homemade selections an al carte from one of our various food & beverage venues the Peaks has all your appetites covered. Our expert Group Coordinator and Food and Beverage team will help you plan your meals from breakfast to Après! Let us help you design a specialty menu using local ingredients to suit all your group’s needs. Vegetarian, vegan, and gluten-free options are readily available.

For more information, please contact Steve Flagger at 519-599-6771 ext 232 or  steve@georgianpeaks.com


Chef Bios


Michael Rosano C.C.C.

  • Executive Chef, Georgian Peaks Club 2 Ski Seasons (Covid Style)
  • Over forty years culinary experience
  • Red Seal 1986
  • C.C.C. 2011
  • Past 25 years Executive Chef at private golf clubs: York Downs, Rosedale & Donalda Club
  • 2013,14,15,16,17,18,19 &22 Masters Tournament Culinary Team
Volunteer Sous Chef Berkmans Place, Augusta National Golf Club

My goal in life is to make people smile, then I know I’ve done my job

Sous Chef, Scott Carter

When my wife Annette and I chose to move out of Toronto in 2001, Collingwood was an easy choice. In fact, we decided to move and bought a house before we found jobs. Luckily, chefs and French teachers are quite portable, and it was easy to settle-in to our new life here. We have enjoyed everything the area has to offer, raising two boys and three dogs while exploring the escarpment from top to bottom. Hiking, horticulture, snowshoeing, skiing, and mushroom hunting are a few of our favorite pastimes. I love to cook for people and that has been my job for over 25 years now. Some highlights of this time include seven years as the chef at Azzurra, a longtime favorite in Collingwood, five as a banquette chef at Blue Mountain and almost eight years as owner and chef of The Stuffed Peasant in Collingwood.