About Us Image

NEIL BAXTER, Chef de Cuisine

Neil began his apprenticeship at the age of 16, in Cheltenham, England, and completed four years of college training in cuisine, breadmaking, and confectionary. He has been Chef de Cuisine at Rundles since 1981, and has done stages in France at such renowned Michelin three-star restaurants as Jamin (owned by Joel Robuchon), Tour D’Argent, Taillevent, Troisgros, and several one- and two-star restaurants. Recently, he completed stages in two Scandinavian restaurants of note: Noma, in Copenhagen; and Frantzén in Stockholm.

In North America, he has completed stages at JoJos and the Quilted Giraffe, in New York; and Chez Panisse, in California. In 1995, he was named Chef of the Year and received the Silver Ladle Award from the Toronto Culinary Guild, plus The Ontario Hostelry Institute’s Gold Award in 2005.


James received his initial training in hotel management in Ireland, and remains a member of the British Hotel, Catering and Institutional Management Association. In London, he worked for Grand Metropolitan Hotels. Before opening Rundles in 1977, he gained experience at Winston’s Restaurant in Toronto.

In 1991, in recognition of his accomplishments at Rundles, and as founder of the Stratford Chefs School, James received the Ontario Hostelry Institute’s Gold Award for his outstanding contribution to the hospitality and food service industry of Ontario.

KATHLYN BELL, Maître d’ Hôtel

Kathlyn was enrolled in the inaugural class of the Stratford Chefs School, in 1983. She has held the position of manager at Rundles since 1990.

Kathlyn and a senior service team often explore food and wine service in restaurants and wineries around the world. Their travels have taken them to the finest restaurants in Paris, Milan, New York, Chicago, and San Francisco. As well, she and her team have visited wineries and wine makers in the Bordeaux and Burgundy regions of France, the Napa Valley in California, and Niagara-on-the-Lake. In addition, she functions as the restaurant’s catering co-ordinator.


From 2009 onward, Richard has been in charge of organizing the wine list at Rundles, taking over this responsibility from Billy Munnelly.

Besides knowing Ontario wines inside and out, he has visited many significant New World wine regions, including Washington State, Oregon, Napa, Mendoza, New South Wales, Victoria, Tasmania, and South Africa. With colleagues at Rundles, he has frequented many restaurants throughout Europe, all to sip Old World wines in context. With many gastronomic travel experiences in Mexico, Morocco, India, Thailand, Vietnam, and Japan, he has mastered the art of pairing wines with ethnic cuisines. In addition, he manages the Rundles Morris House.


Toronto Life: Three Stars

Where to Eat in Canada: Three Stars

CAA/AAA: Four Diamond Award

Fodor’s Travel: Fodor’s Choice Award

DiRoNa: An inclusion in the guide to Distinguished Restaurants of North America


“You are all so imaginative, sophisticated, and such fun to be with. In Rundles, you have created an atmosphere that is lively and friendly, a restaurant that is bright and flexible, while everything in it is well chosen and cared for. Best of all, the food is superb.” Edna Staebler

“I knew it was a good party as soon as we began to wrangle about Canada; this is always a sign of true enjoyment in this land of ours. I hope I did not hurt the feelings of the gentleman who had such a high opinion of Anne of Green Gables; I have always detested that opinionated, bossy girl. Your excellent wine loosened our tongues... Compliments from Brenda and me on your splendid restaurant, and your distinguished hospitality, and these compliments extend also to your admirable staff.” Robertson Davies

“You smile when we come; we smile when we leave.” Anonymous

“The setting is delightful, and I can honestly say that I have never tasted more delicious food...Each course was perfection, climaxing with dessert, that ambrosial partnership of pecan pie and muscat...surely a marriage made in heaven.” William Turner

“Not sure which I look forward to more, the theatre or dinner at Rundles. The combination is unbeatable.” Mrs. Leonard Grossman


Graphic Design: Punch & Judy

Décor: Victon Tinkl

Architecture: Shim-Sutcliffe Architects



Yohji Yamamoto

Anne Fontaine

Issey Miyake

Hoax Couture


Stratford Tourism Alliance

Stratford Chefs School

Welcome Beyond

Insitute Of Hospitality

International Gay & Lesbian Travel Association