Introducing Chef Stephen and the New Fall-Winter Menu

At Thermea Spa Village Whitby, every season invites renewal. This fall, that spirit takes form in the kitchen. Executive Chef Stephen Lusby-Blackburn joins the Village, bringing with him years of experience, a love of creativity, and a deep respect for balance in every dish.

His journey began early. “I started in Italian fine dining when I was 14 and spent six years there,” he recalls. Between his studies in Culinary Management at George Brown College and travels across Europe, he learned to pair precision with imagination. From running kitchens across Vancouver to crafting fine dining experiences in an old CP rail car in New Brunswick, his career has always been about exploration and refinement.

Now, after five years leading the culinary program at another local spa, Stephen brings his steady hand and inventive mind to Thermea Spa Village Whitby.

A Taste for Creativity

When asked what excites him most about creating menus for the Spa Village, Stephen doesn’t hesitate: “The creative process,” he says. “Getting weird with things, writing them down, trying them out, and seeing what works.”

That balance between innovation and authenticity defines his approach. Guided by the spa’s focus on wellness and connection, he leans toward healthier, locally inspired dishes that celebrate the season’s best ingredients. “It’s about following the mission and values of Thermea Spa Village: making food that feels good, tastes good, and reflects where we are.”

Mentorship and Momentum

Beyond flavour, Stephen’s leadership philosophy centres on growth. “I hope to bring a sense of stability and mentorship,” he explains. “To take what’s been laid in front of me and help the cooks develop into something bigger, with a greater skill set.”

Six months into his journey at the Spa Village, the kitchen hums with quiet energy. It’s a reflection of both his calm confidence and his drive to elevate the team.

And when he does manage to step away from the heat? You’ll find him tucked away in the relaxation areas of the spa, reading his book in the peaceful quiet. “It’s my favourite part of the Village,” he admits. “Just sitting, uninterrupted.”

The New Fall Menu

This season, the menu reflects both collaboration and philosophy. “It’s mildly inspired by wild nature and the idea of maintaining balance for everyone who comes in,” Stephen says. Built in partnership with his sous chefs, it carries a touch of every personality in the kitchen. “It’s heartier, warmer, more comforting—exactly what the season calls for.”

From duck and salmon to scallops with carrot salad, and desserts like hazelnut praline chocolate tart and carrot cake, the menu celebrates the textures and tones of autumn and winter. His favourite ingredient of the season? “Squash,” he answers instantly. “It’s so versatile: it can be an appetizer, a main, or the highlight of a dish.”

For Stephen, building a menu means staying grounded. “Every dish has to make sense,” he says. “There needs to be continuity and direction. Each menu speaks to the season and to what’s available around us: everything is Canadian or Ontario-grown.”

A Day of Flavour in the Village

If he were to plan a perfect culinary day at Thermea Spa Village, Stephen says it would start in the Lounge with coffee and a fresh scone or Danish, followed by bratwurst sliders and a pretzel with dips at the Biergarden. After a beer on the patio, the evening would end in Le Resto, with a glass of wine and—no surprise here—his signature duck dish.

“It’s the kind of day that balances indulgence and simplicity,” he says. “Just like the menu itself.”

For Chef Stephen Lusby-Blackburn, cooking is about creativity, collaboration, and connection, values that fit seamlessly into the spirit of Thermea Spa Village Whitby.

This fall and winter, his new menu invites guests to discover warmth on the plate and in the atmosphere: a reflection of the season and the chef behind it.