A career that has its roots in the storied kitchens of London's Savoy Hotel has taken our chef to 15 countries on 3 continents. In fact, Chef Garry Wiffin has lent his experience and expertise to fine hotels and restaurants for over 25 years. Now he proudly serves as Executive Chef at the Bruce Restaurant and Lounge.

He not only oversees menu planning and food preparation for the Bruce Restaurant & Lounge, but also the 10,000 square feet of banquets and meeting space in Future Inns Cambridge Hotel & Conference Centre.

Chef Wiffin has been involved in the planning, development and day to day operations of the Bruce Restaurant & Lounge from its inception.

His signature dishes, grilled steak ordered by the ounce, Atlantic Salmon and braised lamb shank are made in house. The Black Angus striploin is raised without additives in Ayr, 15 minutes from his kitchens. "The more natural the better" says Wiffin. "My intent is not to mask the food's flavour with heavy sauces but rather enhance the taste with light reductions."