[{"id":1600570,"date":"2026-04-24T11:10:19","date_gmt":"2026-04-24T15:10:19","guid":{"rendered":"https:\/\/www.niagaracollege.ca\/insidenc\/?p=1600570"},"modified":"2026-04-24T11:12:54","modified_gmt":"2026-04-24T15:12:54","slug":"notl-chefs-unite-at-benchmark-for-sold-out-dinner","status":"publish","type":"post","link":"https:\/\/www.niagaracollege.ca\/insidenc\/2026\/04\/24\/notl-chefs-unite-at-benchmark-for-sold-out-dinner\/","title":{"rendered":"NOTL chefs unite at Benchmark for sold-out dinner"},"content":{"rendered":"

Flavours from some of Niagara-on-the-Lake’s top dining rooms converged on campus for an unforgettable one-night only dinner event.<\/p>\n

Celebrate Niagara-on-the-Lake<\/strong> brought chefs from local hotspots including Garrison House, Peller Estates Winery and Restaurant, Ravine Vineyard Estate Winery, Treadwell Cuisine, and Vintage Hotels to Benchmark on April 9 for the second installment of the College’s Celebrate Niagara dinner series, which shines a spotlight on different areas of the region’s culinary scene. Each restaurant took on a different course for the meal, providing a unique dining experience for guests.<\/p>\n

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“What an amazing evening! It was a showcase of talent with many NC alumni involved but also an array of locally grown and produced products as part of the evening,” \u00a0said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Students got to work side by side with these amazing culinarians and it was a celebration of all things Niagara.”<\/p>\n

For John Vetere, Executive Chef and Director of Estate Winery at Ravine Vineyard Estate Winery, the night was a testament to local talent. Ravine set the tone for the evening with the first course: Smoked Lake Erie Pickerel featuring Antunes maple syrup, caraway rye wafer, and a chicory celery salad.<\/p>\n

“I love these events and think it’s so great that the students play an integral part in the success of the evening,” said Vetere. “We’re big supporters of NC so to see the homegrown talent gives great confidence in the future of the hospitality industry.”<\/p>\n

Vetere, who moved from Toronto 11 years ago, noted that the NC connection runs deep in his own kitchen and he has taught part-time at the College.<\/p>\n

“I believe 90 percent of our back-of-house team is from NC,” he said, pointing to Events Chef Ted Stone as a prime example.<\/p>\n

“This is a great event. Niagara has so much to be proud of, from where we started and where it’s headed. [Moving here] was the best decision of my life and I couldn’t feel more at home here. The culinary community welcomed me with open arms, and I feel privileged to be able to share the kitchen space with other great NOTL chefs.<\/p>\n

The event also served as a homecoming for Jason Williams, Executive Chef at 124 on Queen Hotel and Spa and Treadwell Farm to Table Cuisine. A former Culinary Management student, Williams’ time at NC originally took him as far as Ireland for a co-op before he returned to complete his apprenticeship and eventually teach at the College.<\/p>\n

For Williams, participating in the series – which coincided with Treadwell’s twentieth anniversary – was about paying it forward.<\/p>\n

“I think the event is an amazing idea to show off the culinary talent in the Niagara region,” he said. “The chance to work with students from the College is always a pleasure. Being able to connect with students and be part of their journey in a hands-on event like this is what it’s all about.”<\/p>\n\n\t\t