Chef Timothy Pettigrew
Head Chef | Smokehouse Visionary | Master of Flavor
I’m a classically trained chef with over 30 years of experience in kitchens across Muskoka, Toronto, and around the world. From my early days on the Huntsville town dock to leading high-profile restaurants and launching my own culinary ventures, I’ve always been driven by bold flavours, creative expression, and a deep respect for ingredients. Now back in Muskoka, I bring that passion to Pulled Smokehouse and Smoke on the Water—blending smoked tradition with elevated dining.
My Story
Chef Tim Pettigrew’s culinary journey began in 1986 on the town dock of Huntsville, Ontario, at The Navigation Co. Diner, under the mentorship of Journeyman Chef Jeff Sudaby. Over the next six years, he honed his skills across multiple kitchens within the company—including The Depot in Dwight and Wackey’s at the Pine Grove—before stepping into the role of Kitchen Manager in 1992.
That same year, Tim expanded his training at Algonquin College’s Culinary Management Program while gaining valuable experience in Ottawa’s dynamic restaurant scene. He returned to Muskoka to run the kitchen at Three Guys and a Stove, and later served as Executive Chef at Jesters Eatery & Spirits Emporium.
His career soon took him to Ottawa as Executive Chef of Bravo Bravo Italian Bistro, followed by a two-year culinary expedition through England, the Netherlands, Singapore, and Australia—an experience that broadened his global perspective and refined his technique.
Back in Muskoka, Tim brought his creativity to Bala Bay Inn and Moon River Lookout before moving to Toronto, where he led several kitchens and worked as a restaurant consultant. In 2010, he launched Grindhouse Inc., earning a feature on the cover of Food & Hospitality Magazine. He went on to lead the culinary teams at An Sibin Pub, Ground Burger Bar, and Snackmrkt in Newmarket, gaining regular appearances on morning television and showcasing his craft through live cooking demonstrations across the GTA.
In recent years, Tim has returned to his roots, partnering with longtime friend Rob Taylor to launch a fresh culinary vision in Muskoka. Together, they’ve built a family of concepts including Picnic Bistros, Pulled BBQ, The Smokehouse, and now, Smoke on the Water in Huntsville.
Professional Contacts Include:
– Destiny Lam, Health Inspector, York Region
– Jeff Sudaby, Chef/Owner, Three Guys and a Stove, Huntsville
– Scott Aitchison, MP for Parry Sound–Muskoka
– Susur Lee, Celebrity Chef
– Kevin Brauch, Thirsty Traveler, Iron Chef, Food Network
Robert Taylor
Hospitality Executive | Service Virtuoso | Industry Icon
With over 30 years in fine dining and hospitality, I’ve had the privilege of serving everyone from world leaders to local legends. My passion has always been rooted in creating seamless, memorable experiences through genuine connection and attention to detail. At Pulled Smokehouse, I bring that same dedication to every event—refined service with heart.
My Story
With over 30 years of experience in Canada’s most esteemed and award-winning fine dining establishments, Rob Taylor stands as a pillar of excellence in the hospitality industry. Renowned for his impeccable service standards, refined leadership, and an unshakable commitment to guest experience, Rob has shaped and elevated hospitality operations at some of the country's most celebrated culinary institutions. Throughout his distinguished career, Rob has been entrusted with overseeing service for a diverse and discerning clientele, including heads of state, global dignitaries, prominent political leaders, Fortune 500 CEOs, and internationally recognized celebrities. His ability to deliver seamless, world-class hospitality—often under the most high-profile and high-pressure circumstances—has earned him the trust and admiration of both guests and colleagues alike. Known for his commanding presence on the floor and an unwavering attention to detail, Rob is not just a practitioner of hospitality—he is its embodiment. His legacy is built on the foundations of grace, discretion, and genuine connection, creating unforgettable experiences for every guest who crosses his path. Whether orchestrating service at a Michelin-level event or mentoring the next generation of hospitality professionals, Rob brings passion, poise, and precision to every table.
CORINNE PENSTONE
Catering Director | Creative Producer | Heart of the Experience
I bring a love of creativity, connection, and soulful service to everything I do. With a background in hospitality, events, and the arts, I see each event as a chance to create something meaningful. At Pulled Smokehouse, I work closely with our clients and team to craft experiences that feel personal, polished, and full of heart.
My Story
I’ve always been drawn to the magic that happens when people gather—when good food meets good energy, and something deeper comes alive. My path to becoming a Catering Director wasn’t linear, but every step led me here. I’ve worked across the hospitality industry, from front-of-house leadership to managing high-end resort kitchens, always with a focus on creating memorable, heartfelt experiences.
But my story isn’t just about hospitality—it’s also about art, music, and movement. I’m an expressive arts facilitator, yoga teacher, and performer. My creative background gives me a unique perspective when it comes to planning events. I see every gathering as a living canvas: a place where intention, beauty, and rhythm can come together in the details. Whether it's the way a grazing table flows, the pacing of a plated dinner, or the energy of the space—we're telling a story through food and atmosphere.
At Pulled Smokehouse Catering, I work closely with our chef, our team, and our clients to craft events that feel personal, polished, and full of soul. I believe in collaboration, I believe in connection, and I believe that the best catering doesn’t just feed people—it moves them.