Chef Bios

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.