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Knowing what you’ve booked before you sit down for dinner is usually a given. In fact, we often take weeks to research a restaurant before finally hitting go on the reservation. At Kat Florence Hotel in Elora, however, there’s an added layer of suspense. Guests staying at the property receive a chef-led tasting every night, but the chef behind the menu — and exactly what will be served — isn’t revealed in advance.
Kat Florence Hotel, which opened in 2024 in Elora inside a 1848 heritage building, has just added another fabulous reason to check in. Beyond the cloudlike king beds, spa-like bathrooms and cozy fireplaces, jewellery designer and hotelier Kat Florence has turned dinner into an experience of its own — one that alters depending on which hotel chef is in the kitchen.
Canada’s first-ever Top Chef Canada winner, and the youngest recipient of the Relais & Chateaux Grand Chef designation, Dale MacKay, is among the latest chefs to join the lineup. His resume includes time working with Gordon Ramsay and Daniel Boulud, while private royal chef and TV personality Neill Anthony brings decades of fine-dining experience, including stints with Ramsay, Marcus Wareing and Alyn Williams.
They join an existing roster that already includes Marc Collyer, who previously worked at the twice-Michelin-starred Manor House in the Cotswolds, and Anthony Bish, who has appeared on MasterChef and Iron Chef.
The chef behind Elora’s Tony’s Sourdough Pizzeria also helms Anthony’s, a private restaurant for Kat Florence Hotel guests, where seasonal ingredients from the area are whipped into delicious, multi-course tasting menus served open-kitchen style.
Coco Rocha returns home to Kat Florence Hotels
What exactly will be on the menu is under wraps (which is, honestly, half the fun), but seasonality will play a huge role. Guests will get a snapshot of the season, created by whichever chef happens to be cooking that night.
Coco Rocha lounges with sweet treats at the Kat Florence Hotel
The best part is that there’s absolutely no menu stalking required. Guests simply take their seats and let the chef take the wheel. Every hotel guest is given a dinner every night of their stay (yes, you read that correctly) so there’s no need to worry about an extra bill appearing on the tab.
And, in the age of information, we think there’s something delightful about having to simply go with the delicious flow.
To learn more and book your stay, visit katflorencehotels.com
