Chef Chris Byce’s culinary journey began with a passion for perfecting the ultimate burger and mastering the art of smoking and curing meats, which lead him to refining his skills through the Centennial College Culinary program. Prior to joining ClubLink, Chris ran the kitchen at the Sadlon Arena for the Barrie Colts, and most recently served as Executive Sous Chef at ClubLink’s Sherwood Inn. Chef Byce’s menus are a celebration of BBQ-inspired dishes, featuring everything from specialty burgers and sandwiches to expertly smoked meats and hearty homestyle meals. Always staying on top of food trends, he puts his unique spin on every dish, infusing each with his own distinctive flair.