Most people arrive at Thermea Spa Village Whitby for the saunas, the thermal baths, or the treatments. But increasingly, they’re leaving talking about the food. From a sun-drenched patio smash burger to a candlelit plate of fire-grilled octopus, dining at Thermea Spa Village has quietly become a destination experience, and one rooted in the same principles that define the spa itself: quality, care, and a deep respect for what’s in season.
A Kitchen Built on Philosophy, Not Just Recipes
Executive Chef Stephen Lusby-Blackburn didn’t arrive at Thermea Spa Village Whitby carrying a fine dining ego. He arrived with 25 years of hard-won instinct and a clear belief: food at a Spa Village must do more than taste good. It must belong.
“A bad meal can really ruin the entire experience,” says Lusby-Blackburn. “But a great meal can truly enhance it.”
That philosophy—that the kitchen is an essential part of the wellness journey, not a side offering—shapes every decision his team makes, from the suppliers they choose to the way each of the three dining outlets is designed to feel different.
“For me, it’s about creating a space where guests can come and truly relax, and recharge and feel cared for,” he says. “Food plays an important role in that experience.”
The Team Behind the Table
Great food requires great people, and the Spa Village has assembled exactly that. Chef Lusby-Blackburn leads a back-of-house team alongside his sous chef Douglas Bodkin, supported by 31 cooks and dishwashers, a group he describes with genuine warmth as “incredibly talented and hardworking individuals” who “genuinely care about what they do”.
Front of house is anchored by four managers and overseen by Kerrilyn Short, director of food and beverage, who ensures every guest-facing interaction reflects the Thermea Spa Village standard. Together, back and front of house share what Lusby-Blackburn describes as an “equal responsibility” in delivering an exceptional experience.
It’s the kind of kitchen culture that shows up on the plate.
Three Restaurants, Three Experiences… One Exceptional Day
One of the most distinctive things about dining at Thermea Spa Village Whitby is the sheer variety available within a single visit. With three distinct outlets—Le Resto, the Biergarden, and the Lounge—guests can eat their way through an entire day and never repeat a menu or a mood.
Le Resto—Elevated, Unhurried, and Memorable
Le Resto is where the Spa Village’s culinary ambitions truly shine. Lusby-Blackburn describes it as “above-standard dining”, not fine dining in the stiff, formal sense, but refined, thoughtful, and genuinely exciting. The summer menu features a grilled chimichurri steak, a seasonal stone fruit salad, and a summer vegetable hash that shifts in composition as different Ontario produce peaks. The standout? Fire-grilled octopus, which is Lusby-Blackburn’s personal favourite. Paired with Prince Edward County and Niagara wines, dinner at Le Resto is the ideal close to a full spa day.
Biergarden—Quick, Casual, and Crowd-Pleasing
Perched above the spa with views of the water tower and waterfalls, the Biergarden is Thermea Spa Village’s quick-service hub. Think rotating smash burgers, seasonal tacos, chips and dip, all of which are snackable, shareable, and designed to get you back to the water fast. Local Ontario craft beers and a rotating selection of features make it the perfect mid-afternoon pit stop. The rotating smash burger is perhaps the most seasonally expressive item on the menu, changing with whatever looks best at the market that week.
The Lounge—Slow Mornings and Gentle Afternoons
Nestled near the pond, the Lounge is built for pause. Artisanal pastries, beautifully crafted cappuccinos and lattes, and casual share plates like charcuterie and cheese boards make it the natural bookend to any visit, morning or afternoon. It’s less a restaurant and more a place to breathe, settle in, and let the day begin or wind down at its own pace.
Rooted in the Region: Local Suppliers and Seasonal Sourcing
Seasonality isn’t a trend for Lusby-Blackburn, it’s a conviction.
“Ontario has some of the best stone fruit you can get in the world,” he says. “I want to showcase what’s best at that time.”
That commitment drives the team’s sourcing relationships. Working primarily through Bondi Produce Co. Ltd. and his representative Jorge Robles—who understands Lusby-Blackburn’s drive to source as locally as possible—the kitchen draws on a roster of trusted regional producers, including Haven Greens for fresh lettuce from King City, Ont.; ClearWater Farm for seasonal vegetables from Georgina, Ont.; Welsh Bros. Farms for asparagus from Scotland, Ont.; Circles & Squares Bakery Café for artisanal breads and pastries from Toronto, and more.
Beyond logistics, these sourcing relationships matter to Lusby-Blackburn on a personal level.
“I want to know where it came from, how it was grown, how it was raised. Is that their entire life? Is that something they are passionate about?”
In practice, menu planning often starts not in the kitchen, but at the farmers’ market.
“It’s about walking through the farmers’ market on my day off and seeing what’s looking good, and then going to work and figuring out what we can do with it.”
What Dining at Thermea Spa Village Whitby Actually Feels Like
There are few places in Whitby, or anywhere nearby, where you can have breakfast, a mid-morning snack, lunch, an afternoon nibble, and dinner all in one place, never looking at the same menu twice. That’s the Thermea Spa Village difference.
If Chef Lusby-Blackburn were designing your perfect Thermea Spa Village day, it would begin with pastries and a latte in the Lounge by the pond. Then up to the Biergarden for a smash burger and a local pint, watching the waterfall from the patio. A small afternoon snack back in the Lounge. And finally, a long dinner at Le Resto, including octopus to start, chimichurri steak, a glass of Ontario red, and a seasonal dessert cocktail to finish.
That’s not just a meal itinerary. That’s a day well spent.
Reserve your spa day and discover what’s on the summer menu, before the season changes, and so does the plate.
Written by Shayna Wiwierski, @shayna_apopofcolour
