Meet Executive Chef Amanda Ray: A Fresh Take on County Flavours at Drake Devonshire

There’s something new on the table at Drake Devonshire — and it’s thoughtful, seasonal, and beautifully executed. At the helm is Executive Chef Amanda Ray, whose 20+ years in some of Canada’s most respected kitchens have shaped a culinary perspective rooted in quality, care, and creativity. 

From her early days with Oliver & Bonacini Hospitality — including roles at Canoe, Auberge du Pommier, and Biff’s Bistro — to cooking rustic Provençal cuisine in the south of France and leading the culinary program at Montreal’s Le Mount Stephen Hotel + Bar George, Amanda brings a wealth of experience to the County. Now based in Prince Edward County, she’s crafting dishes that reflect the region’s bounty while honouring timeless technique and presentation. 

This summer’s menu is a curated collection of elevated comfort — showcasing the best of what’s in season, with a focus on freshness, flavour, and artistry on the plate. 

We caught up with Amanda to hear what’s inspiring her in the kitchen, and what you can expect when you join us lakeside. Read more below. 

What was your vision for the new menu at Drake Devonshire?
It’s all about thoughtful execution. Every dish has a purpose — we’re balancing texture, flavour, and presentation, while still keeping things approachable. We’re proud to source locally and lean into seasonal ingredients, but the real focus is on quality. There’s a quiet confidence to the new menu — it feels refined, but relaxed. 

Any dishes that really capture that spirit?
The albacore tuna is a standout — fresh and clean, served with ponzu, olives, capers, and burnt sesame rice chips. It’s playful, but polished. And the pea + asparagus soup is very much a taste of spring — vibrant and delicate, finished with mint and microgreens. Small touches make a big difference. 

The Devonshire is known for its balance of comfort and creativity. How do you honour that in the food?
We’ve kept that balance top of mind. Guests return for certain classics, and we respect that. But there’s room to refine. Whether it’s the Drake burger or our London-style fish + chips, it’s about thoughtful sourcing, great technique, and strong presentation. Nothing on the plate is there by accident. 

What’s one dish that really exemplifies your approach right now?
The 8oz hanger steak is a personal favourite. It’s tender, flavourful, and served with hand-cut fries — simple but done properly. We offer it with a choice of red wine jus, truffle jus, or chimichurri. It’s elevated without being overthought. That’s the kind of dish I love sending out of the kitchen. 

You’ve cooked in so many incredible kitchens. What’s special about working here in Prince Edward County?
There’s a genuine connection between the land and the food here. You meet the growers. You feel the seasons shift. And there’s something calming about the lake and the light — it makes its way into how we cook, how we host. It’s a special place to be a chef. 

Dinner, Refined. Welcome to The County.
From lakeside snacks to elegant mains, the new menu at Drake Devonshire invites you to slow down and savour the season. Whether you’re joining us for a long weekend or simply dinner with a view, expect fresh ingredients, beautifully balanced flavours, and a warm County welcome. 

Pro tip: start with the burrata, finish with the hanger steak, and let the lake do the rest.