Niagara College’s (NC) Chef Signature Series will return this fall with a special dinner featuring celebrated Ontario chef Zach Keeshig. The event will take place October 2 at Benchmark Restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake.
Launched in 2014, the Chef Signature Series is a highlight of NC’s culinary programming. The series brings world renowned chefs to campus, providing students the opportunity to work alongside leading culinary talent and offering guests an immersive dining experience.
“Our Chef Signature Series is all about showcasing the artistry, innovation, and passion of exceptional chefs, while giving our students a once-in-a-lifetime educational experience,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Culinary students are at the heart of every event, working alongside leading chefs in the industry. These events not only expose them to innovative cuisine but also offer experiential learning that extends beyond the classroom.”
Born and raised in Owen Sound, Chef Keeshig is a member of the Chippewas of Nawash Unceded First Nation at Cape Croker Reserve. He is the owner and head chef of Naagan, an intimate 17-seat restaurant specializing in Indigenous cuisine that has quickly earned national acclaim. Since opening in October 2024, Naagan has been recognized among Canada’s 100 Best Restaurants and ranked as one of the Top 10 New Restaurants in the country.
Chef Zach Keeshig is the acclaimed Executive Chef and owner of Naagan, recognized among Canada’s 100 Best Restaurants and ranked as one of the Top 10 New Restaurants.
Chef Keeshig will bring his skills as a chef and storyteller to the October event, sharing his passion for Indigenous cuisine. He describes his cooking style as progressive Indigenous, combining Ojibwe food traditions with modern culinary techniques shaped by his experience in world-renowned and Michelin-starred kitchens. His dishes focus on foraging, sourcing locally, and using wild game hunted on Nawash territory.
“My style of cooking is about showing my story of what Indigenous cuisine could be,” said Chef Keeshig. “It doesn’t always have to be wild rice, squash, and moose meat. We can make an ice cream using fresh sweetgrass we’ve grown, sweetened with maple syrup from Nawash. My inspiration comes from what the Ojibwe were eating along Georgian Bay, fish from the lake, foraged plants, game meats, and I try to represent that in my dishes.”
For Chef Keeshig, the highlight of the event will be the opportunity to work closely with NC students.
“I aim to teach students a little bit about what we’re doing in the restaurant with unique ingredients and cooking techniques,” he said. “What I’m looking forward to most is passing on knowledge about our culture, ingredients, and the techniques we use to produce a high-level dish. I also hope to inspire guests with this dinner to go out and find more Indigenous food and Indigenous chefs. There are very few, and they should be getting just as much attention for what they’re doing.”
Leading up to the event, Chef Keeshig will spend time at NC working with students and faculty on culinary preparations. He will take students out on campus grounds to explore natural growth and identify Indigenous plants that can be used in meals. Chef Keeshig also has been foraging and preparing throughout the summer to help shape the menu.
The October Chef Signature Series dinner will feature a multi-course tasting menu that reflects Indigenous food and culture in a modern way, paired with NC wine, beer, and cocktails during the reception. Menu details will be available closer to the event date.
Tickets are $160 plus tax per person and are available for purchase here. Seating is limited.
Following Chef Keeshig’s Chef Signature Series event, NC will continue the dinner series, featuring guest chefs:
- Chef Vish Mayekar – Elem Restaurant, Vancouver – November 13
- Chef Marc Lepine – Atelier Restaurant, Ottawa – January 26
- Erika and Josh Karbelnik – Top Chef Canada Winner – February 12
For more on Chef Keeshig, visit www.naagan.ca or follow him on Instagram at @chefzachkeeshig.
Niagara College’s Culinary, Tourism and Beverage Studies division includes three distinct schools of study: Culinary
