Treat your tastebuds to an unforgettable culinary experience with Michelin-Guide-recognized Chef Frank Dodd.
Dodd will be the next academic chef to be featured in Benchmark’s A Chef’s Journey dinner series on March 20.
Organized by the College’s Culinary, Tourism and Beverage Studies Division, each event highlights the culinary talents of one or two NC academic chefs, who curate a multi-course meal along with an evening experience to reflect their personal journeys.
Dodd, who has been teaching part-time into NC’s Culinary Management program for the past 10 years, is celebrated among the leading chefs in Canada, as Executive Chef at Trius in Niagara-on-the-Lake where he has worked since 2006. Last fall, he gained coveted recognition in the prestigious Michelin Guide’s list of Toronto’s 2024 Recommended Restaurants.
Tickets for A Chef’s Journey with Frank Dodd are available, while supplies last, via Eventbrite:eventbrite.ca/e/a-chefs-journey-celebrating-students-tickets-1092764741759?aff=oddtdtcreator.
About Frank Dodd
Frank Dodd grew up in Salford, Manchester, and attended Salford Technical college before embarking on his culinary journey. After graduation, he moved to York and worked for Orient Express Hotels where he became hooked on the structure, art and discipline of his craft.
Dodd’s hard work paid off and he was able to gain experience and knowledge while working at several small boutique hotels throughout the U.K. While working at Gosforth Park, he impulsively applied to work at a five-star resort in the Blue Mountains of Australia.
While in Australia, he became immersed in the cosmopolitan, innovative food and wine scene that was unfolding in the country. He took time to travel around Australia and was lucky enough to work at the amazing Relais & Chateaux, Burnham Beeches in the Dandenong Mountain Ranges outside Melbourne.
Dodd’s time in Australia opened his eyes to the relationship between food and wine and helped him refine his skills.
After several years in Australia, he landed back in the U.K. and began working at the esteemed Savoy Hotel. After stints at The Savoy, The Dorchester and The Berkeley Hotel, he received an opportunity at the beautiful, one-star Michelin; Clivden Hotel in Berkshire. Here, Frank was fatefully introduced to the legendary Chef, Albert Roux. Under Roux’s mentorship, Frank worked at the 5 Star, Relais & Chateaux White Barn Inn in Kennebunkport, Maine and the Grand Hotel in Amsterdam, Holland.
After many lobsters, Heinekens and Bitterballen, he began investigating roles and opportunities as an Executive Chef in Canada.
In 1999, Dodd was offered the Executive Chef role for a new restaurant, Biff’s, being developed by Peter Oliver & Michael Bonnacini.
He moved ‘across the pond’ and for three subsequent months leading up to the restaurant opening, Dodd was the focus of a documentary series called First Days for the Life Network.
In order to experience more of Canada, he moved to Vancouver to head up the kitchen at the acclaimed Wedgewood Hotel.
After three years in Vancouver, Dodd returned to Ontario, this time as Executive Chef at Relais & Chateaux Country House Hotel; Langdon Hall where he was awarded the highly coveted Five-Diamond award for food (one of only three in Canada at the time).
In the Fall of 2005, Dodd was approached to take over the stoves at Hillebrand Winery Restaurant from renowned Chef Tony Deluca. After falling in love with the food and wine scene in Australia, he jumped at the chance to move to one of Canada’s most famous and beautiful wine regions.
After 19 incredible years, one major renovation, a name change to Trius, a Michelin “Recommendation” and an opportunity to teach, mentor and develop young new chefs in his part-time role of Chef Instructor at Niagara College, Dodd still loves Niagara-on-the-Lake, Trius and the Niagara food scene.
A Chef’s Journey
A Chef’s Journey with Frank Dodd Marks the fourth event in the series, which debuted at Benchmark in late 2024, following Craig Youdale (November 28), Olaf Mertens (January 23), and Michael and Anna Olson (February 13).
“A Chef’s Journey is a celebration of culinary artistry, community and the journeys that have shaped our talented chefs and alumni,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Each event promises to create meaningful connections between our College chefs, alumni, students and our community.”
Tickets are available for future dinner events in the series with an exciting lineup of Chef Professors including:
- Erin Circelli and Isa Mottiar on April 3;
- Riley Bennett on April 24;
- Scott Baechler on May 8; and
- Oscar Turchi on May 22.
Tickets for all events are available while supplies last, via Eventbrite:eventbrite.ca/e/a-chefs-journey-celebrating-students-tickets-1092764741759?aff=oddtdtcreator.
All events in the series 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.
Student Experience Scholarship Fund
The events also support the College’s Student Experience Scholarship Fund. In lieu of leaving a gratuity for service at Benchmark or a special event, guests are encouraged to donate to the new fund which will create scholarships for students within NC’s schools of Culinary Arts, Hospitality and Tourism, and Wine, Beer and Spirits.
Donations may be made by scanning a QR code displayed on menus or through an online donation form.
Michelin Guide recommendation
Trius Winery & Restaurant – Niagara-on-the-Lake – a MICHELIN Guide Restaurant
“You could spend the afternoon at this expansive winery in Niagara wandering the vineyards and hanging by the outdoor sparkling bar. Or, you could make a beeline for a table with Chef Frank Dodd. Since 2006, he has spearheaded the property’s culinary arm, sourcing from nearby farms and paying close attention to the seasons. The menu offers a two and three course prix-fixe and has wide appeal: Gin-cured smoked salmon with warm potato pancakes is an elegant start before digging into heartier entrees like maple-brined grilled pork chops, corn and chorizo stuffed quail, and scallops with sweet pea and mascarpone ravioli. Lunch is the best time to drop by so you can sit on the patio, look out across the vines, and take in the setting.”
(Source: Michelin Guide)
View Sept. 30, 2024 post here.
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