Matthew Crncich
Matthew attended the Culinary Program at George Brown College. He apprenticed at the Glen Abbey Golf & Country Club and worked at the Muskoka Sands Hotel before joining Hillebrand's Vineyard Café. In 1999 he completed a dual international internship at France's Aubergarde (two star Michelin) in Southern Burgundy and Chateau de Courcelles (one star Michelin) in Reims. Matthew worked as Sous Chef at Hillebrand's Vineyard Café and later left to become Head Chef of the Roselawn Supper Club In Welland.

Tony Deluca
Originally from Italy, Tony has spent his life in restaurants and hotels, starting with his family's Toronto restaurant. He went on to apprentice with Michael Bonacini at The Windsor Arms Hotel and attended the Culinary Program at George Brown College. Tony's European experience encompasses time spent working at England's Chewton Glen (one star Michelin) and Germany's Hotel Bayerischer Hof (two star Michelin). Since 1996 Tony has been Head Chef of Hillebrand's Vineyard Café, which was awarded a three and a half star rating from Toronto Life and is regarded as one of the region's premier winery restaurants. Today Chef Deluca, operates his own restaurant aptly named “Restaurant Tony de Luca” in the newly renovated Oban Inn in Niagara on the Lake and also operates “de Luca’s Cheesemarket & Deli”  visit: www.obaninn.ca

Kelly Ann Dupuis
Kelly is a graduate of the Culinary Institute of Canada, PEI, and worked at the Chateau Lake Louise Resort before coming to the Niagara region. Kelly has worked at the Queens Landing Hotel, Hillebrand Vineyard Café and as Sous Chef at Peller Estates Winery.

Andrew Dymond
Andrew completed his training at Niagara College while apprenticing at the Delta Meadowvale Hotel. He worked alongside Stephen Treadwell in The Tiara Restaurant at Queen's Landing Inn in the position of Restaurant Chef. In 1999 he completed an international internship at Chewton Glen (one star Michelin), and in 2001, became Head Chef of The Oban Inn. Chef Dymond is currently the Executive Chef of Queens Landing and the Prince of Wales both Vintage properties.

Derrick Pho
Chef Pho, formerly the Executive Pastry Chef for Vintange Inns and has a diploma in Bakery & Patisserie from Institute de Tourisme du Québec specializing in Chocolate, Confectionary and Ice cream. Derrick has also instructed at George Brown College for Cacao Barry Canada. He currently travels extensively representing Callebaut.

Ross Midgley
Ross graduated from the Culinary Institute of Canada PEI, and came to Niagara-on-the-Lake as Chef de Partie at Queen's Landing Inn. After completing an international internship at Chewton Glen (one star Michelin). Ross returned to the region as Sous Chef of Hillebrand's Vineyard Café. Chef Midgley is currently the Head Chef at Zee’s Restaurant located in Niagara on the Lake, a part of the Niagara’s finest Inns which include the boutique hotel- Harbour house, the Historical hotel -Charles Inn, the Contemporary design of Shaw Club and lastly for great value –Best Western Colonel Butler Inn. Visit:  www.niagarasfinestinns.com

Cathy O'Donnell
Upon graduation, Cathy headed to Europe where she studied chocolate making at the Callebaut Chocolate Institute in Belgium. Returning to Canada, Cathy joined Toronto’s prestigious culinary world working as the Executive Pastry Chef at the King Edward Hotel, Oliver’s chain, Pastry Chef for Vintage Inns of Niagara-on-the-Lake which includes the Prince of Wales, Queen’s Landing & Pillar and Post  . Noteable achievements assisting Hillebrand and Peller Estate Wineries achieve their three and a half stars in Toronto Life magazine. Chef O’Donnell currently owns and operates “Willow Cakes and Pastry” located in Niagara on the Lake. Email:willowcakes@bellnet.ca

Stephen Treadwell
Stephen is originally from England and was educated in Harlow, Essex. He came to Canada in 1987 as Head Chef of Auberge du Pommier, one of Toronto's leading restaurants. Stephen has resided in Niagara-on-the-Lake since 1995, when he became Executive Chef of Queen's Landing Inn and Conference Resort, playing a principal role in the development of Niagara's regional cuisine. Chef Treadwell gained Executive Chef status at the Prince of Wales Hotel in August, 2000. He was responsible for two CAA/AAA double four diamond properties. Chef Treadwell currently operates his own restaurant called “Treadwells” located in Port Dalhousie, located minutes from Niagara on the Lake. Visit: www.treadwellcuisine.com

Bruce Worden
Executive Chef Bruce Worden was born and raised in Thorold. Bruce held interest in the culinary world from a young age, entering his first professional kitchen at 17. He then spent 2 years in British Columbia, where he learned the arts of Thai, French, and Italian bistro cuisines. After nine years in Niagara-on-the- Lake, Bruce is pleased to offer his skills and passion to complement the amazing setting of the Keefer Mansion Inn. Visit: www.keefermansion.com

Frank Dodd
Born in Bolton, England, Frank always had dreams of working in Canada and in 2000, after cooking in some of the greatest kitchens in the world, he finally arrived. In the summer of 2000, Frank was asked to be the inaugural chef for a new Peter Oliver and Michael Bonacini restaurant opening in Toronto. He successfully opened Biff’s to rave reviews and a 3 _ star rating in Toronto Life magazine. Frank had finally made his move into the Canadian culinary scene. Frank assumed the role of Executive Chef at Langdon Hall in Cambridge, Ontario, where he led the dining room to a coveted CAA/AAA 5 Diamond award.  Visit: www.hillebrand.com 

Jason Parsons
Executive Chef Bruce Worden was born and raised in Thorold. Bruce held interest in the culinary world from a young age, entering his first professional kitchen at 17. He then spent 2 years in British Columbia, where he learned the arts of Thai, French, and Italian bistro cuisines. After nine years in Niagara-on-the- Lake, Bruce is pleased to offer his skills and passion to complement the amazing setting of the Keefer Mansion Inn. Visit: www.peller.com

Jason Rosso
Jason is a graduate of the Culinary Arts Program at Humber College. His culinary career in Toronto included the position of Sous Chef at The Rosewater Supper Club and the position of Restaurant Chef at Senses and Bistro Tournesol and Head Chef of Peller Estates in the spring of 2001. Today, he’s Corporate Executive Chef at the restaurant company in the Distillery: The Boiler House, Pure Spirits and Archeo, in charge of 60 cooks, 6 chefs, 105 waiters, menu development, training and financial management.

Eric Pless
RoFormerly the Sous Chef at Peller Estates Winery and Sassafraz. Eric also spent time overseas at the Fat Duck, Bray, England (3***Michelin). He also worked at On the Twenty and is currently the Sous Chef at Hillebrand Vineyard Café.

Lynn Kuta
Lynn, a graduate of Stratford Chef School started at Hillebrand Vineyard Café as Chef de partie and is Chef de Partie/ Tournant  at “Restaurant Tony de Luca” in Niagara on the Lake.