Rob Feenie at the Cactus Club

Written by the Tidings Staff | 22 April 2009

Cactus Club’s culinary vision is lead by Canada’s only Iron Chef, Rob Feenie where he permanently resides as Food Concept Architect.

Throughout his career, Chef Feenie has worked along side various world renowned chefs, including Emile Jung, Charlie Trotter and Jean-Georges Vongerichten. He has received the Relais Gourmand Designation, and was awarded the Traditions et Qualité & AAA Five Diamond Award in 2003.

Inspired from his travels through Europe, Chef Feenie’s cooking personality can be clearly distinguished as French. All of his dishes are clean and simple in construction, allowing premium ingredients to take the lead role. Local purveyors, local bakers, local produce and the best quality ingredients are used in each “RF Signature” dish.

Working alongside Chef Feenie, our team of over 20 Red Seal Chefs and over 50 apprentices are passionate about creating, innovating and educating to enhance your experience.

Panko and Herb Crusted Halibut with Orange Fennel Salad