Gavin Robertson has been making his mark on the College for more than 15 years – first as a student of the Winery and Viticulture Technician program (Class of 2011), then as winemaker at the NC Teaching Winery until he transitioned to faculty in 2022.
On January 23, he will have a special role in A Chef’s Journey with Olaf Mertens at Benchmark restaurant, as a featured alumnus for the dinner event.
InsideNC caught up with Robertson and asked about his NC days as a student, through his career and his involvement with the new series.
Current roles
NC Professor, School of Wine, Beer and Spirits, Co-owner and Cidermaker at artisanal cidery, Garage d’Or Ciders.
Hometown
Ottawa Valley
Current residence
St. Catharines
Career path
Robertson has been a fixture of activities at the NC Teaching Winery for the past 15 years.
He began his NC journey as a student in the Winery and Viticulture Technician program in 2010 and began working at the Teaching Winery full-time after graduation. He became Head Winemaker at the Teaching Winery in 2014, when he oversaw all wine and cider production, managed vineyards at two locations, as well as a small hop yard and cider apple orchard in Niagara-on-the-Lake.
He continued in the role until 2022, when he took on a role as full-time faculty within NC’s School of Wine, Beer and Spirits.
In 2018, he completed a prestigious Nuffield Scholarship, studying global models for viticulture education.
Professional/ community involvements
“I consult in the Ontario wine and cider industries, helping small businesses with vineyard and product development and quality assurance issues.”
Career achievements
“I am most proud of achieving the Sustainable Winegrowing Ontario Certified designation for the NC Teaching Winery, completing a prestigious Nuffield Scholarship, and being a published scholar with a report on global viticulture education and training. Additionally, my role as a mentor to students and involvement in shaping the industry through initiatives like the Vintners Quality Alliance Standards Committee are significant accomplishments.”
Awards/recognitions
“Lots and lots of wine awards in competitions such as the National Wine Awards of Canada, the Ontario Wine Awards, Intervin, the Royal Winter Fair, the U.S. Open Wine Championships, etc.”
Nuffield International Farming Scholarship (2018-2020);
Achieved Sustainable Winegrowing Ontario Certified designation (2022);
Program Advisory Committee Member – Winery and Viticulture Technician Program; and
Selection Committee Member – Paul Pender Memorial “Rising Star” Award (2022).
Rewards
“Teaching and mentoring students in the Winery and Viticulture Technician Program is incredibly fulfilling. I enjoy fostering an inclusive learning environment and preparing students for success in the wine and cider industries. I also love collaborating with industry professionals and contributing to innovative research and quality assurance within the field in Canada and globally. Winemakers and grape growers are some of the best, most interesting, people on the planet.”
NC influence
“My time at NC laid the foundation for my career in wine and cider production. The hands-on experience at the Teaching Winery, combined with a robust curriculum, helped me develop the skills and connections necessary for success in the industry. The opportunities to work with dedicated instructors and industry professionals were instrumental in shaping my career path, and I love the fact that I can carry on this legacy and drive positive change as the world changes around us.”
Standout NC experience
“The standout experience for me was simply getting the opportunity to do volunteer harvest work in the NC Teaching Winery in my very first term of the program, hands-on experience that confirmed my passion for wine as a career. I gained real-world insights into vineyard and winery management straight out of the gate, which wasn’t like a post-secondary curriculum I had experienced or heard of before. The camaraderie among peers and the mentorship of faculty were pivotal, creating a supportive and inspiring environment that I now strive to replicate for my students.”
Student involvements
“As a student, I helped organize a SAC tasting club, spent lots of time with the brew students and their tasting club, volunteered at the Niagara Grape and Wine Festival, Cuvée and the Icewine Gala, and of course, I was able to pour wine for Prince Charles when he cut the vine to open the (then new) Teaching Winery!”
Looking back on your career journey so far, do you have any words of wisdom for those aspiring to a similar path?
“Stay curious, embrace lifelong learning, and don’t hesitate to take opportunities that push you out of your comfort zone. Building strong relationships in the industry and remaining open to collaboration will take you far.
Above all, remember that hard work and passion are the foundation of success in any field, and that NC has your back no matter where you take your careers after graduation.”
A Chef’s Journey with Olaf Mertens
It’s a ton of fun! Olaf and I are good pals and he’s an incredibly talented and creative guy, so we had a blast bouncing food and beverage pairing ideas off one another to see where we landed with the menu. In my day-to-day as an instructor it’s easy to get hung up on the microscopic details of the wine sciences, and this is an opportunity to remember what it’s all really about: the pleasure of eating and drinking wonderful, craft-made things together in a properly-lit, super social warm room on a cold winter’s night.
Now that we have the menu prepped, I’ll be supporting Olaf by speaking to the pairings after he introduces the dishes. We have some stories to tell about the people who made the bottlings we went with, all of whom are attached to NC in some important ways.
More information about A Chef’s Journey
A Chef’s Journey with Olaf Mertens will take place at Benchmark Restaurant on January 23. Learn more about the event by viewing: Chef Mertens sets itinerary for fun, interactive culinary journey
Each event in the A Chef’s Journey series will shine a spotlight on an academic chef – or two – who will curate a multi-course meal along with an evening experience that reflects their personal journeys. The events will also include featured alumni and a team of students. Stories will be conveyed through their menu of food and beverage selections, as well as storytelling, visuals, and other surprises throughout the evening.
A Chef’s Journey events will be held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. The events will be supported by students and staff from the College’s Benchmark team led by Victor Oliveira and Chef Justin Downes.
Tickets are available, while supplies last, via Eventbrite:eventbrite.ca/e/a-chefs-journey-celebrating-students-tickets-1092764741759?aff=oddtdtcreator
