A message from Craig Youdale, Dean, Culinary, Tourism and Beverage Studies:
I am thrilled to introduce three new full-time faculty into Niagara College’s culinary program. With a shared passion for culinary excellence, these individuals bring a wealth of experience, innovation, and dedication to our renowned program. Their expertise will undoubtedly enhance the educational journey of our students and contribute to the continued success of our College.
Mitchell Lamb
As an alumnus of NC’s Culinary Management program and an accomplished culinary entrepreneur, Chef Mitchell Lamb brings a unique blend of culinary prowess and business acumen to his teaching practice.
With nearly two decades of involvement in the Niagara culinary scene, Chef Lamb posesses vast exprience as both a chef and educator. Beyond teaching, Chef Lamb is the founder of the restaurant and culinary services of Revalee Brunch Café, Megalomaniac winery, and the club house at Sawmill Golf Course.
After recently being recognized for excellence in tourism in the Niagara Region and innovation entrepreneurial practice during the covid-19 pandemic, Chef Lamb is well-equipped to guide aspiring culinary entrepreneurs in their career paths. His expertise will extend students learning beyond the kitchen, focusing on the critical aspects of restaurant management and culinary innovation.
Having recently led an international field study in Scotland, Chef Lamb is passionate about immersing students in global opportunities. He is also particularly thrilled to represent NC and support the initiatives at Thistletown Chef’s Harvest in September.
Kyle Landry
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.
Laura Bonin
A culinary trailblazer with a commitment to local seasonal cuisine, Chef Professor Laura Bonin brings a dynamic perspective to NC’s School of Culinary Arts. Raised on a fruitful Niagara farm, she cherishes the memory of harvesting ingredients from the land, fostering her enduring love for locally sourced produce.
Her culinary journey started at Stratford Chef School, progressing through apprenticeship, and achieving her Red Seal. Working in top Niagara restaurants reinforced her commitment to local seasonal fare. Although she ventured to Toronto and Vancouver for her culinary aspirations, her heart always remained in Niagara.
In 2014, Chef Bonin became a part-time Chef Professor at NC and has become a dedicated mentore to high school and post-secondary students, sharing expertise, and kindling their culinary aspirations. Her volunteer work in student recruitment continues to inspire young chefs, fuelling their passion for the culinary field.
Beyond her role as an educator, Chef Bonin is a proud entrepreneur in the Niagara Region. She introduced a leading sandwich shop, 270 Bench Kitchen, in Grimsby back in 2013.
