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Until Our Next wineFestival

New Vintage Featured Niagara Chefs

2016 TD Tailgate Party: Featured Niagara Chefs

AVella’s Pizza
Chef & Owner | Vito Guerriero
avellas.ca | 905-719-5034

AVella’s Wood Fired Oven offers a mobile catering experience. We travel with our oven and provide thin crust wood fired pizza. Everything is made fresh and smoking hot out of the oven. Passion and food is what we are all about and AVella’s is taking those two things on the road. Let us share our tradition of old country cooking.


Benchmark at Niagara College
Chef Manager | Alex White
niagaracollege.ca/benchmark | 905-641-2252 ext. 4619

Niagara-On-The Lake has been home to wine, dining and many great culinary talents over the last several decades. Opening a new chapter at Benchmark Restaurant, we welcome our newest addition Chef Manager Alex White. "Ingredient Inspired & Locally Driven" captures the farm-to-table passion that Alex has.


Dairy Farmers of Canada
Presenter | Deborah Levy

Debbie Levy is a graduate of the Chef Training and Baking and Pastry Arts programs at George Brown College. Eager to continue her education, she enrolled in and graduated from the inaugural Cheese Education Guild class in 2006. Since then, Debbie has been working with Dairy Farmers of Canada (DFC) promoting Fine Canadian Cheese in Ontario.


In the Smoke Cookery and Catering
Executive Chef | Nathan Young
creeksidewine.com | facebook.com/InTheSmoke

Chef Nathan Young of 'In the Smoke Cookery and Catering' has taken his passion for smoked meat and BBQ to The Deck at Creekside Estate Winery. His refined rustic approach to his dishes is inspired by the fresh produce and local markets that abound in the Niagara region.


Pig Out Roasters
Owner | Alan Dickson
pigout.ca

PigOut Catering specializes in roasting and barbecuing local all naturally reared meats and providing a WOW experience at a range of events including Weddings and Corporate Events. Local Chef Drew Zimmerman's mission is to provide truly wholesome dishes that look and taste great, working with fresh, local produce without additives.


Sweetie Pie’s Kitchens
Owner & Chef | Beth McIntee
spbakery.ca | 289-669-0152

Chef Beth McIntee is a Niagara girl who is passionate about sharing her love of local food with you. In 2010 she created Sweetie Pie’s Bakery and now the company has grown into Sweetie Pie’s Kitchens which encompasses both the bakery and her newest brand The Niagara Jam Co. Both the Bakery and Jam Co. use local fruit to showcase truly unique baking and preserves.


The Good Earth Food & Wine Co.
Executive Chef | Therese De Grace
goodearthfoodandwine.com

Therese has a strong Passion for global and local cuisine. Her culinary adventures have taken her to the “K” club in Ireland, Pronto Restaurant and Ste. Anne’s Spa. She was named one of L’Oréal’s Mille Femme Magnifique and the winner of The Pressure Cooker culinary marathon. The Good Earth is her happy place.


The Restaurant @ Vineland Estates Winery
Executive Chef | Justin Downes
vineland.com

Justin Downes began his career at Vineland Estates Winery in 1999 and accepted the position of Executive Chef at Vineland in April of 2011. He focuses on creating innovative dishes and strengthening relationships with local farmers and purveyors to create regionally sourced menus that attract the culinary adventurers in all of us.


The Tide and Vine Oyster Company
Chef | Kat Steeves
tideandwine.com

Justin Downes began his career at Vineland Estates Winery in 1999 and accepted the position of Executive Chef at Vineland in April of 2011. He focuses on creating innovative dishes and strengthening relationships with local farmers and purveyors to create regionally sourced menus that attract the culinary adventurers in all of us.


Windows by Jamie Kennedy

Chef De Cuisine | Jay Jackson
windowsbyjamiekennedy.com | 1-866-374-4408

Windows by Jamie Kennedy Fresh Grill & Wine Bar and the Sheraton on the Falls Conference Centre celebrate Niagara’s farm-to-table movement by offering remarkable culinary creations with a seasonal flair unique to the region. Chef Stacey Trottier and Chef Jay Jackson showcase Jamie Kennedy’s passion for sustainability and local agriculture by offering tailored conference and restaurant experiences with remarkable menus that are enhanced by wine-pairings from some of the region’s best wineries.

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