Susan was born and raised in Toronto, and spent her summers in the Kawarthas at a family cottage on Kennisis Lake. After graduating from the University of Western Ontario, she worked for Bell Canada in customer service. Leaving Bell to begin her family, Susan moved to Edmonton, Alberta where she got involved as a volunteer in the local community.
Upon moving to Chatham Ontario, she parlayed her volunteer experience into a career working in the not-for-profit sector. Over the next twenty years, Susan worked closely as a senior manager with leadership volunteers in such diverse provincial and national organizations as the Canadian Mental Health Association, Schizophrenia Society of Ontario, Save the Children Canada and Ontario Water Works Association.
Throughout her career, Susan was required to travel, and developed an appreciation for the small touches that make guests feel welcome and special. She has stayed in bed and breakfasts in Kenya, Australia, Nicaragua, New Zealand, and extensively throughout Canada. She has brought that accumulated knowledge home to her latest venture, to benefit her guests.
Susan says her successful career was due to the fact that she believes strongly that each and every person is unique. In order to make people feel comfortable and to create enjoyable experiences for her B&B customers, Susan ensures she continues to stay in touch with all the local events and activities, pay attention to all the little details that make a difference, and focus on the individual needs of each of her guests. In 2012, she developed the "Parry Sound Travel Guide", to make it easier for people coming to Parry Sound to find out all the different things there are to see and do in the area.
Susan is responsible for the day-to-day operations, marketing, sales and business management of 40 Bay Street Bed & Breakfast.
Simon Poole was born in Edmonton, and attended school in Chatham and Toronto. He received his Advanced Culinary Diploma from Liaison College in Toronto in 2003.
Simon has had a variety of experiences in well-known restaurants, cafes, lounges, and catering facilities throughout southern Ontario and overseas. While working in Indo-Chinese and Japanese restaurants, Simon learned the value of using the freshest ingredients to create superior meals. He believes in using organically grown herbs and produce whenever possible; hence, the development of the herb, berry and vegetable gardens at 40 Bay Street Bed & Breakfast. In traveling with Susan to Nicaragua, he developed an appreciation for the need for fair-trade products that ensure appropriate prices are paid for products. For that reason, he serves freshly ground Kicking Horse coffee.
Chef Simon is responsible for creating menus, cooking the meals when he is available, and ensuring that all food safety requirements are met.