Caitlin started hanging out in the kitchen and baking at a very young age, and has fond memories of watching her European grandmother make everything from crepes and strudel, to salads made with fresh vegetables picked from her backyard garden in Etobicoke.
She decided to pursue baking professionally in 2014 after a 2-week foodie road-trip with her mom that began and ended with freshly baked croissants in an authentic French-patisserie in Montreal. Although self-taught, she has gained a lot of knowledge and help from her husband, Spencer, who is a red-seal chef.
Caitlin is the proud winner of the Huron Chamber of Commerce Richard Lehnen Entrepreneur of the Year Award 2015
Spencer Vail | Chef
Spencer is a Red-Seal Chef. He was born and raised in Huntsville Ontario where he learned to satisfy the palates of discerning locals and big city diners alike in the heart of Muskoka’s cottage country.
He moved to Toronto in 2001 and spent the next eight years working in some of the city’s busiest establishments including Baton Rouge, Sassafraz, and culminating in his appointment as Chef De Cuisine at Pure Spirits Oyster Bar in the Historic Distillery District.
After leading the kitchen at the Benmiller Inn & Spa for 6 years as Executive Chef, Spencer joined Caitlin Vail of Cait’s Kitchen to offer full-service catering, cooking classes, and private chef services. His farm-to-table, local food philosophy, and love of Huron County is a perfect match for his latest venture.
He describes his cooking style as “Progressive Canadian”, focusing on local, seasonal and environmentally sustainable ingredients that push the boundaries of regional cuisine. Chef also has an interest in nutrition and welcomes the challenge of cooking for clients with specific dietary restrictions such as gluten sensitivities or vegan-based diets.
168 Courthouse Square,
Goderich, ON N7A 1N1