James Olberg, Chef, Tiara Restaurant,
Queen’s Landing
At Tiara Restaurant, guests savor Chef James Olberg’s French traditional cuisine with a modern West Coast edge. James Olberg wanted to follow in his father’s footsteps and cook professionally since childhood. Before joining Vintage Hotels in 2007, he was executive chef of Vancouver’s Glowbal Grill & Satay Bar since 2003. There, he created a Chef’s Gallery in front of the open kitchen where diners could eat close to the action. Both the dishes and the wines were open to detailed discussion, creating an atmosphere that involved guests in their culinary experience.
His former posts include executive chef positions with Holland America Cruise Lines; Crowne Plaza Hotel Georgia, Vancouver; Crowne Plaza Chateau Lacombe, Edmonton; and The Delawana Inn Resort, Honey Harbour, ON. His career began as an apprentice at Toronto’s King Edward Hotel and includes positions of increasing responsibility at Toronto’s Four Seasons, Sutton Place, and Metropolitan hotels.
Chef Olberg’s creativity and skill under pressure have earned him multiple medals at culinary competitions such as Bocuse d’Or and Salon Culinaire. In addition, as a Member of Culinary Team Canada, he earned four Silver Medals and placed fourth at the Chicago Classic, U.S.A. in 2003. He has also served as an instructor at Conestoga College—Waterloo Campus.
Queens Landing Inn
155 Byron St.
Niagara-on-the-Lake
Ontario, Canada
905-468-2195
Contact : Stephanie Allen
www.vintageinns.com
 Chef
Erik Peacock, Wellington Court Restaurant
Erik Peacock has proven himself a Chef to reckon with since
he took the position at Wellington Court Restaurant in 1992.
A love for food and new ways of preparing it engulf Erik's
life each and every day.
Just 30 years old, Erik possesses an interest
in traveling, a passion for wine and a tremendous zest for
life that shows through all of his creations. An emphasis
on regional products is fused with international flavors and
influences in each and every dish.
The restaurant has been written about
in The Globe and Mail, The Buffalo News and Toronto Life Magazine.
Erik has been featured on numerous radio and TV programs including
the nationally syndicated "New World Wine Tour"
with Jonathan Welsh. The restaurant will celebrate it's twelfth
year in Ann Hardy's "Where to Eat In Canada", in
which Erik has been awarded a star, and can also be found
in other reputable dining guide's like "Roberto's Picks".
Wellington Court Restaurant
11 Wellington St.
St. Catharines
Ontario, Canada, L2R 5P5
905-682-5518
Contact : Erik Peacock
www.wellington-court.com
Randy Dupuis, Executive Chef
The Pillar and Post Inn, Spa and Conference Centre
Having been born and raised in Niagara, Randy developed an early love for the area’s unique climate and excellent produce, fruits and wine. As one of Niagara’s finest, Executive Chef Randy Dupuis has led the culinary team at the Pillar and Post Inn, Spa & Conference Centre since 2004.
Randy graduated from the Niagara Culinary Institute in 1984 and went on to hone his skills in both Toronto and Niagara restaurants. In 1995 he joined the culinary team at Queen’s Landing where he worked directly with Executive Chef Stephen Treadwell. Five years later Randy was appointed to run the kitchen at Shaw Café & Wine Bar.
Randy continually draws on his surroundings and experiences for inspiration. When traveling, he makes a point to sample all sorts of dishes—from a corner pub’s specialty chicken wings to the finest foie gras in the most renowned restaurants. Randy has a keen talent for adding his own unique twist to a traditional dish.
Now creating menus for the ‘4 Diamond’ Pillar and Post , Randy’s goal is to fuse the best of both worlds—to create food that is appealing to the eye and the palate, but not so “over the top” that it intimidates people. His “food without attitude” approach is what makes guests flock to his dining rooms en masse.
The ultimate reward in his position as Executive Chef? Meeting with guests at their table after they’ve enjoyed one of his dishes and seeing that they share his passion for food. “All I’m trying to do is create food that will leave them smiling. It’s about good times dining out and the more, the merrier.”
Randy leads a full team of professionals who also share his passion for food, from preparation to presentation. The Pillar and Post culinary team prides itself on anticipating guests’ requests and delivering exceptional service.
Pillar & Post Inn
King St. & John St.
Ontario, Canada, L0S 1J0
905-468-2195
Contact : Stephanie Allen
www.vintageinns.com
 Tim O'Donnell,
Executive Chef
Hilton, Niagara Falls
Chef Tim O'Donnell a native of Windsor, Ontario residing in Niagara-on-the-Lake with his family proves himself to be one of Niagara’s top chefs. He started his history in the culinary arts as a young man studying in Niagara and Toronto. The Toronto restaurant scene fine-tuned his skills in the industry with time spent at Auberge du Pommier and Oliver’s Bistro. His travels and experience continued to grow at numerous resorts, inns and hotels in the Southern and Central Ontario region.
Chef O'Donnell joined the Hilton Niagara Falls Fallsview family in 2001. Chef O'Donnell, his team and their creative efforts have helped the Hilton establish and maintain its CAA/AAA Four Diamond rating. At the Hilton Niagara Falls, Tim brings a zest for cuisine that utilizes fresh local produce that compliments the Niagara Region’s finest wines. From the most extravagant events to family dining in the rooftop restaurant, Tim and his team pay close attention to even the most minute detail.
The Niagara Region and its hospitality industry have given Chef O'Donnell and his family a great deal. Tim has taught at Niagara College in an attempt to give back to the community that gives them so much.
Hilton Niagara Falls
Niagara Falls, Ontario
(905) 353-7130
Contact: Cindy Warner
www.niagarafallshilton.com
Chef Stephen Treadwell,
Treadwell Farm-to-Table Cuisine
Recognized as a pioneer in Niagara's culinary circles, Stephen Treadwell decided in the winter of 2006 to open his own restaurant, Treadwell Farm-to-Table Cuisine, with his son, James, a certified Sommelier. British-born, with training in Relais & Chateaux properties throughout Europe, Chef Treadwell has consistently wowed diners with his dynamic, flavourful creations, using only the freshest and finest ingredients, sourced from small artisan producers, many of which are located in Niagara.
"I believe that simplicity is the key to maximizing flavour in creating New Niagara Cuisine."
- Stephen Treadwell
His culinary inspiration continues to drive many of the area's culinary trends. The creativity of his seasonal menus shows his devotion to food appreciation, as he takes haute cuisine to a new level.
Treadwell Farm-to-Table Cuisine
61 Lakeport Rd.,
Port Dalhousie, Ontario
(905) 934.9797
Contact: Stephen Treadwell
www.treadwellcuisine.com
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