Chef Craig Youdale hails from our Nation’s Capital where he began his culinary career. His journey began as an apprentice at the prestigious Chateau Laurier and led to roles as Chef in many restaurants across the nation. This all led to him starting a career in Education for the past 24 years. Craig managed to complete his MBA at Guelph University, teach culinary students in Sichuan, China, and promote Canadian cuisine across the globe in Japan, Chile, Germany, France, UK and USA. His dedication to the highest standards led him to manage and mentor our National Junior Culinary team to 3 Olympics and 5 World Championships garnering 3 Olympic Gold Medals and a World Championship in Glasgow in 2007. Craig came to Niagara College in 2009 and has overseen the launching of programs in Baking Pastry, Culinary Innovation and Food Technology, Canada’s first every Brewmaster program and most recently Canada’s first Artisan Distilling program in the Fall of 2018. The Ontario Hostelry Institute honoured Craig with its Gold Medal in Education for 2017, and in 2019 Craig was inducted into both the Canadian and American Chef Federation as an honourary member for his contributions to the culinary industry.

Over the last few years, Craig has overseen the development of a new culinary public facility located in Aurora, ON. This new facility is a hub for part-time studies, corporate and social events, and so much more!

As an alumnus of NC’s Culinary Management program and an accomplished culinary entrepreneur, Chef Mitchell Lamb brings a unique blend of culinary expertise, business insight, and educational leadership to his teaching practice.

With more than two decades of experience in the Niagara culinary scene, Chef Lamb has earned a reputation as both a chef and educator. He is the founder of Revalee Brunch Café and provides innovative food service solutions to wineries, golf venues, and hospitality operations across the region.

Chef Lamb recently completed a Master’s Degree in Educational Leadership, further deepening his commitment to student-centered, reflective teaching. Recognized for excellence in Niagara’s tourism sector and for entrepreneurial innovation during the COVID-19 pandemic, he focuses on guiding future culinary professionals beyond the kitchen. His teaching emphasizes leadership, restaurant management, and creative problem-solving in food service.

Chef Lamb recently led an international field study in Scotland and remains passionate about creating immersive, real-world learning opportunities for his students.

Chef Kyle Landry, a seasoned culinary professional with over 24 years of diverse experience, excels in culinary innovation, post-secondary education, fine dining, and healthy menu planning.

Dedicated to high-quality culinary education, Chef Landry mentors students in theory and practical learning, emphasizing experiential opportunities. He leads initiatives like Caps, Corks and Forks, Project Brew, and culinary competitions, fostering community engagement.

Chef Landry’s passion for food and beverage innovation has also brought him into the lab, where he leads students on applied research projects within the renowned Food & Beverage Innovation Centre at NC. In this role, Chef Landry mentors students in projects related to product development, packaging, shelf-life testing, organoleptic sensory evaluation and food safety compliance for various organizations and stakeholders.

With a Master of Education and over a decade of teaching, Chef Landry cultivates future culinary talents, focusing on technical precision and artistic flair.

Michael started cooking as a teenager part-time in a golf course restaurant, never thinking it would be a career one day. After playing a year of hockey in Japan, he became seriously interested in the kitchen after a short stint working in a restaurant (his original intention was to improve his Japanese language skills). Michael went to George Brown College in Toronto after returning to Canada and fell headlong into an epic kitchen adventure that took him around the world. He came to Niagara in 1993 to open On The Twenty, Canada’s first Winery Restaurant, and established himself as a leader in the local farm-to-table movement.

Micheal joined the College in 2000 and has also worked on projects including opening team of Fallsview Casino, and research and innovation projects at NC. He enjoys writing and travel, and approaches every day as a true student of food.

Over the course of his career, Michael has been recognized for several accomplishments, including Independent Restauranteur, Educator of the Year, Gold Award Winner, Lifetime Achievement Winner and has been a 2x Best Selling Author for his cookbooks.

Scott is a chef professor within the culinary programs here at the Canadian Food & Wine Institute. Scott has worked in the food service industry since 1989, having worked nationally and internationally in places like Toronto, Nevis-West Indies, Banff, Alberta, Victoria, BC., Dubai, UAE, and Whistler, BC. Prior to coming to Niagara College in 2014, Scott was the Executive Chef at the Four Seasons in Whistler, BC.

Scott is a former member of Culinary Team Canada, having competed in Basel, Switzerland and Luxembourg where they took home Gold and Silver. Scott has also won numerous medals in other national and international culinary competitions and was a coach for Canada’s National Junior culinary team. In recent years, Scott has been selected to travel to India as a core judge for an International competition with over sixty countries competing.

Scott has personally cooked for the elite, having served Halle Berry in Vancouver, and Her Majesty, Queen Elizabeth and Prince Phillip, in Victoria, BC for the Royal Jubilee.

Dr. Amy Proulx is Professor and Academic Program Coordinator for the Culinary Innovation and Food Technology Programs at Niagara College.  She teaches food product commercialization, food safety management and entrepreneurship.

Amy has worked with hundreds of businesses and governments around the world to help them make safe, high quality food, advising on food safety, food product development, manufacturing technology, and innovation practice.  She also sees the opportunity in food science education for empowerment and livelihood development internationally, and has done teacher training for food science educators around the world, and through virtual advising.

Amy is an active contributor on the national boards of the Canadian Institute of Food Science and Technology, Food Processing Skills Canada, and the International Union of Food Science and Technology’s Education Committee.  She is a recipient of the President’s Award from CIFST, the Chairman’s Award from FPSC, a Canadian Grocer Generation Next Young Innovator in Grocery, and an award nominee from the Greater Niagara Chamber of Commerce for her advocacy in science and technology.  Her products have won multiple awards at the US Open Beer Championships and the Retail Council of Canada Best Beverage in 2015.

Building a community of intelligent and innovative young food professionals is her joy, and she loves seeing young people take on successful technical careers.​

Amy holds a Doctorate in Food Science and Human Nutrition from Iowa State University, a Masters of Food Science from the University of Guelph, as well as Honours Bachelor of Science in Food Science, from the University of Guelph.

Dr. Sunan Wang currently works as a professor of Culinary Innovation & Food Technology within the Canadian Food & Wine Institute at Niagara College. Sunan has previously been involved with teaching food science and technology courses for undergraduates, postgraduates, research scientists and international faculty members.

Sunan has a multidisciplinary scientific background in food chemistry, biochemistry, engineering and microbiology, which has provided the foundation for her holistic approach solving a wide range of research problems. Her major research focuses on 1) ingredient technology, 2) value added processing of foods, 3) plant bioactives for chronic disease prevention, and 4) food microbiology and food safety. Sunan has extensive experience collaborating with Canadian and international universities, industry partners and other stakeholders in a variety of research areas. Sunan has over 45 scientific papers published in international peer-reviewed journals.

Sabi is a professor within the Culinary Innovation and Food Technology programs, and has been teaching at the college for over 5 years. Sabi has over 15 years’ experience working in the food processing industry, specializing in Quality Control, and having worked as an Inspector and Auditor for the Canadian Food Inspection Agency.

Sabi holds a M.Sc. in Food Technology and also possesses several certifications including FSEP/HACCP, SGF Implementation, BRC Third Party auditor training, Better Processing Control certification, and has most recently been enhancing her knowledge in the cannabis sector through the Academy of Applied Pharmaceutical Sciences.