Robert an import from the remote northwestern Ontario town of Sioux Lookout, began the rebirth of the Wakefield Mill from an abandoned, vacant site in 1997. Four years, and a lifetime of learning later, Bob opened the Mill as a 26 room hotel and greeted their first guests on May 4, 2001. The following year The Maclaren House was refurbished and was opened to corporate and meeting guests. In 2005 the abandoned Penstock and Power generating section of the Mill was converted into the Eau Vive spa. In 2008 the company purchased the Millers house from Mr. Irvine Young’s house, son of the last Miller of the Wakefield Mill.
Over the next three years, Milling developed the property into the LEED certified Eco Riverlodge–a 15 room contemporary hotel designed by Christopher Simmonds, Ottawa’s multi awarding winning environmental Architect.
Director of Operations
For questions or inquiries please reach out to firstname.lastname@example.org. We look forward to welcoming your for a visit to The Wakefield Mill.
Director of Food and Beverage
Our Muse restaurant is open daily for breakfast and dinner and the Heron Wine Bar is open daily for lunch and dinner. Reach out to Frédéric at email@example.com or 819-459-3475 x 125 for any inquiries regarding weddings and special events.
Corporate Event Sales
Megan can be reached at firstname.lastname@example.org or 819-459-3475 ext. 106 and would be happy to help you with your next corporate event at the Wakefield Mill Hotel and Spa.
Chef Hugo brings to the Mill over 18 years of experience. He has worked at some distinguished restaurants; Le Bacarra, The Museum of History, the Cordon Bleu and the Chateau Montebello. He holds a Red Seal Certificate, a Holistic Nutrition Diploma and various other certificates. In 2017 he won Healthy Chef of the Year. Chef Hugo can be reached at email@example.com and looks forward to welcoming you to dine with us soon.
About the Mill
Surprise the most discriminating palate
Led by our Executive Chef, our restaurants Muse (fine cuisine) and Heron (bistro) offer dramatic menus based on traditional French and Québécois style, using local produce with exciting international influences.Details