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
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
Chef Andrew Dymond, Escabèche
Restaurant at Prince of Wales
Born in Wales and raised in Niagara, Andrew Dymond headed back across the Atlantic to train with some of the top chefs in Europe. In England, he worked in the kitchens of the prestigious Relais & Châteaux hotels before returning to Canada in 1998 to work as Sous Chef at Queen’s Landing. Three years later, Chef Dymond was promoted to Executive Chef of The Oban Inn. He took over the kitchen at Prince of Wales in 2004.
Each season, Chef Dymond creates an original menu from the finest ingredients, both locally grown and imported from around the world. Out of this, he fashions dishes steeped in the traditions of France and England, and strikingly original in their execution. He has developed close relationships with the Niagara Region’s best producers. He uses locally grown organic greens, often harvested just hours before being served. He buys sausages and prosciutto hams locally, from an individual who learned his trade in the family smokehouse in Abruzzi, Italy. Other artisan ingredients are brought in from far away: wild mushrooms and foie gras from France, wild boar from the United States, and cheeses from around the world.
Chef Dymond’s philosophy: “Don’t overdo food. Treat it with the utmost respect in the most natural form, and you’ll get the best presentation and product.”
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