Since 1939, Sherwood Inn has developed a reputation for its commitment to culinary excellence. Our extensive cellar has won the Wine Spectator Award of Excellence 7 years straight, due to our collection of more than 2,000 bottles spanning 200 carefully chosen selections. From entertainment icons to socialites to athletes, it’s no wonder why Sherwood Inn has had so many notable guests throughout the years.
And while we’ve long been known for our focus on sourcing local ingredients, our menu has taken the concept of local cuisine to new heights under the leadership of our Executive Chef, José Caneira.
Born and raised in Porto, Portugal, Chef José has perfected his craft across the globe. A red-seal certified Chef, José has trained alongside Michelin Chefs in Thailand, Toronto, and Quebec. Having previously owned his own wildly successful restaurant, he understands better than most the extent to which a commitment to excellence is necessary in taking a dish to new heights.
Chef José moved to Northern Ontario in order to purchase a farm of his own, lovingly growing ingredients as he learns more about the craft of farming. He brings this unique knowledge to Sherwood Inn, harvesting many ingredients from a small garden he planted outside the inn, and foraging for others in the surrounding wilderness.
His dishes are inspired first and foremost by the fresh ingredients he uses. In talking to Chef José, his passion for food is immediately apparent. His eyes light up when he discusses the dishes he’s preparing, and he’s eager to share his talent with each and every guest who visits Vintages Dining Room.
Perhaps best of all, Chef José has an incredible ability to cater to various dietary restrictions without sacrificing on the taste, texture, or whimsy of a dish. This means that guests staying at the resort- and event guests at our weddings, conferences, and private parties- have the ability to keep their nutritional health on point while still enjoying a characteristically delicious Sherwood Inn menu.
“You’re only as good as the last plate that went out,” Chef José says. “I take a lot of pride in my work, and I’m passionate about what I create.”