Craig Youdale’s professional career began in the culinary world of his hometown of Ottawa. The path began with restaurants across our Nation’s Capital including an apprenticeship at the prestigious Fairmont Chateau Laurier. This culinary expertise brought him to lead key restaurants in Calgary before a new educational journey began in 1995 where he became a professor in the Culinary Programs at Holland College in Prince Edward Island. Craig went on to complete his MBA at Guelph University in his time as a professor, but also taught culinary students in Sichuan, China for a summer. His career allowed him to the opportunity to promote Canadian cuisine across the country, and around the globe, including 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 Culinary 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 as the Associate Dean and soon become the Dean of the Canadian Food and Wine Institute in early 2013. In that time, he has overseen the launching of programs in Baking Pastry, Culinary Innovation and Food Technology, Brewmaster and Brewery Operations Management, and Artisan Distilling program.

The Ontario Hostelry Institute honoured Craig with its Gold Medal in Education in 2017 as well as winning the 2018 Spirit of Niagara Award in Hospitality for his contribution to the Niagara region. His dedication to culinary world in Canada led him to be named to the Honour Society of the Canadian Culinary Federation in 2018 and the Academy of Chefs for the American Culinary Federation in 2019.

In 2022 Niagara College moved the School of Hospitality and Tourism under the leadership of Craig to create a more comprehensive division with three schools including the School of Wine Beer and Spirits and the renowned School of Culinary Arts.

Dr. Caroline Chabert Delio is the Associate Dean of Culinary, Tourism and Beverage Studies at Niagara College, Ontario. She is a senior academic leader with more than 20 years of combined experience in higher education and the hospitality, tourism, and events industries.

Since joining Niagara College in 2024, Dr. Chabert Delio has provided academic leadership focused on student success, curriculum excellence, industry engagement, and program innovation. She is committed to developing high-quality learning experiences that prepare graduates for leadership in the culinary, tourism, hospitality, and beverage sectors.
Prior to joining Niagara College, Dr. Chabert Delio held several leadership positions at IPAG Business School in France, including Program Director for the Bachelor of Business Administration, Head of International Master’s Dual Degree Programs, and Head of the International Office. She also taught marketing, hospitality, tourism, innovation, and project management at business schools and universities in France and internationally, including China.

Before transitioning to academia, Dr. Chabert Delio built a successful career in the international hospitality, tourism, and events industries. She managed large-scale projects, international partnerships, and global client accounts for organizations including Kuoni Group, with professional experience in both France and the United Kingdom. Her industry background brings a practical, global perspective to academic leadership and program development.

Dr. Chabert Delio holds a Doctorate in Business Administration from the IAE at Université Côte d’Azur (2020), where her research explored travellers’ attitudes and behaviours through the application of big data analytics. Her scholarly interests include marketing, consumer behaviour, tourism, hospitality management, innovation, and experiential learning, and she continues to contribute to research and academic publications.

Bilingual in English and French, Dr. Chabert Delio is passionate about fostering meaningful partnerships with industry and international institutions, advancing applied education, and creating innovative academic programs that equip students with the knowledge, skills, and global perspective needed to thrive in an evolving industry.

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.

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.

Elisabetta is a culinary professional with over 25 years of experience in Niagara’s food scene. She is widely recognized for her leadership roles at respected establishments, including Good Earth Food and Wine Company and Inn on the Twenty, as well as for her work as Executive Chef at the Canadian Embassy in Trinidad and Tobago.

In addition to her industry experience, Elisabetta developed culinary courses for the BIGWA Trade School in Tanzania in 2024, further extending her international impact. Her post-secondary education in Adult Ed supports her ability to bridge the gap between learner and instructor, fostering a thoughtful, student-centered approach in the classroom.

Outside of her professional work, Elisabetta enjoys tending to her home vineyard and gardening.

Chef Erin Circelli joined our Niagara team in 2024, bringing with her an exceptional combination of culinary expertise, global experience, and educational leadership. Originally from London, Ontario, Chef Erin was widely recognized as one of the city’s most influential culinary instructors and mentors, shaping the next generation of culinary professionals through her dedication to excellence and innovation.

Her diverse career spans a broad spectrum of the hospitality industry, including luxury hotels, banquet operations, fine dining establishments, casual restaurants, institutional food service, and catering. Complementing this extensive professional experience, Chef Erin completed part of her culinary education in Scotland and has traveled extensively throughout the world, immersing herself in diverse cultures and cuisines that continue to inspire her culinary perspective.

For more than 22 years, Chef Erin has been a passionate educator, continually researching emerging culinary trends and advancing her own professional development. She holds a Master’s degree in Adult Education, a credential that reflects her commitment to the intersection of culinary arts and teaching. Today, she has found her professional home as one of our full-time Culinary Professors, where she combines industry expertise with a deep passion for student success.

Chef Erin’s accomplishments extend beyond the classroom and kitchen. A three-time champion on Guy’s Grocery Games, hosted by Guy Fieri, she emerged victorious in all three of her appearances on the Food Network series. Her remarkable success not only showcased her culinary talent on a national stage but also highlighted the strength and leadership of women in Canada’s food industry.

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.