Niagara Parks Chefs’ Signature Dinner
Niagara Parks is set to showcase the culinary mastery of its talented Chefs and professional culinary team at its upcoming Chefs’ Signature Dinner. With its panoramic views and elegant ambiance, Table Rock House Restaurant will set the stage for this unforgettable gastronomic journey through Niagara’s rich culinary heritage.
The six-course, wine-paired menu is a celebration of Niagara Parks’ culinary artistry, highlighting locally-sourced ingredients and innovative flavour combinations. Each dish is thoughtfully curated, offering the perfect blend of sophistication and indulgence that characterizes the Niagara Parks dining experience.
Tickets are $150 per person and include taxes, gratuity and parking at Table Rock Centre.
Chefs’ Signature Dinner Menu
The plated dinner includes Artisan Breads with Niagara Honey Butter, as well as these six wine-paired courses.
by Chef Bill Greenan
Queenston Heights Restaurant
Ontario Sweet Potato Bisque
Atlantic Lobster Cake, Coriander Sprouts, Arugula and Grapeseed Oil Drizzle
Le Clos Jordanne, Jordan Village Chardonnay
by Chef Matt Hemmingsen
Queen Victoria Place Restaurant
Seared Sea Scallop
Smoked Slow Roasted Ontario Pork Belly, Butternut Squash Purée, Kozlik’s Triple Crunch Mustard and Rosewood Honey Glaze, Sea Asparagus, Shaved Truffle
Thirty Bench, Winemaker’s Riesling
by Chef Rick Bieber
Legends on the Niagara Restaurant
Niagara Winter Salad
Baby Frisée, Red Oak Lettuce, Roasted Root Vegetables, Candied Pecans, Celtic Reserve Blue Cheese, Rosewood Honey Mustard Balsamic Dressing
Hidden Bench, Bistro Series Pinot Noir
Apple Cider Sorbet
by Chef Matt Krupa
Table Rock House Restaurant
Ontario AAA Beef Ribeye
Horseradish Potato Gratin, Red Onion Marmalade, Roasted Carrots, Honey Garlic Cloves, Bone Marrow Jus
The Foreign Affair, Cabernet Sauvignon
by Chef Matt Krupa
Table Rock House Restaurant
Peanut Butter and Chocolate Praline
Dark Chocolate, Milk Chocolate, White Chocolate, Peanut Praline, Fleur de Sel Ice Cream
Cave Spring, Riesling Icewine
*Additional drink options include fresh-brewed coffee, decaffeinated coffee, tea and herbal tea.
MEET OUR CHEFS
Chef Matt Krupa
After exploring all corners of the globe, learning different techniques along the way, Chef Matt Krupa returned to his roots in Niagara Falls, bringing his international wisdom to Ontario's top destination. After graduating from the Niagara College Culinary Management Program, Chef Krupa began international training in Europe at a 3 Star Michelin Restaurant to return home and be recognized as one of the "Top 30 under 30" up-and-comers by the Ontario Hostelry Institutes. Chef Krupa brings innovation and experience to Table Rock House Restaurant. As he matured in his profession, he developed a cooking identity rooted in old French-based cuisine while elements of nouvelle cuisine and world flavours. His unique blends of international flavours were acquired when working as Senior Sous Chef at Langdon Hall, a Relais and Chateaux property recognized as a coveted AAA Five Diamond venue. But, his passion for Niagara living has led him back to the area to gain experience at iconic Niagara wineries and eateries. Chef Krupa has gained experience in many kitchens throughout Niagara, from Peller Estates, Trius Winery, and Megalomaniac to Good Earth Food and Wine and The Chase.
Chef Matt Hemmingsen
From a young age, Chef Matt Hemmingsen knew his passion for creation would lead him to the kitchen. Coming from a long line of chefs, as a young child he admired his grandmother's cooking skills, watching her prepare delicate meals while working as a chef on lake boats. There, Chef Hemmingsen fell in love with creating new flavours, exploring unique ingredients, food combinations and in general the joy of cooking. Niagara born and trained, Chef Hemmingsen prides himself in showcasing the fantastic local and seasonal ingredients from the Niagara region. He holds fond childhood memories of picking vegetables and fruits on his family’s farm. Being around food his whole life provided him with a true appreciation for the ingredients he works with, which he translates into fresh and flavourful culinary masterpieces. As a graduate of Niagara College’s Culinary Management course, he has always been passionate about growing within the community, industry and region. From his time spent at Cherry Hill Country Club to Peninsula Ridge Estates Winery, he has continually taken in all the offerings of Niagara’s greenbelt. While apprenticing at Rinderlin’s Dining Room, he took his skills to the next level, learning a classical and European take on cooking, working with many of the best chefs of Niagara. To this day, he loves to marry those old-world concepts with modern techniques and above all else, regional product.
Chef Rick Bieber
From an early age, Chef Rick Bieber had a passion for food and started his career with Niagara Parks at Queen Victoria Park Restaurant. He started his apprenticeship with Niagara Parks, graduating in 1989 where he was presented the Karl Gehriger Award for outstanding apprentice of the year awarded by the Professional Chefs’ Association of Niagara. Rick then branched out to grow in hospitality as a Banquet and Sous Chef at the Sheraton Fallsview and Marriot Gateway, as well as running his own catering business. Returning to Niagara Parks in 2010, Chef Bieber was a key part of the Culinary Team where he worked at Queen Victoria Place and Table Rock House Restaurants assisting with banquets and special events in all of Niagara Parks’ restaurants. In 2023, Chef Bieber was promoted to Chef at the Legends on the Niagara where he leads the Culinary Team showcasing their dedication to local foods and beverages at Legends’ Pub and Restaurant. In addition to catering to the many prestigious golf tournaments and events, Legends on the Niagara has built a reputation as leaders in the area for its specialty of custom-catered weddings.
Chef Bill Greenan
Since receiving his Journeyman’s Red Seal in 1989, Chef Bill Greenan’s professional journey has taken him through many prestigious kitchens around the Niagara region, including White Oaks Resort and Queen’s Landing Inn.
Although Chef Bill is trained in classic French cuisine, his creative style is characterized by its delicious fusion of Asian flare and Latin influence. He is a big supporter of local suppliers and strives to showcase the best of Niagara’s flavours in his creations.
It's not just a tagline, Table Rock House Restaurant really is the closest you can dine to the Canadian Horseshoe Falls. Perched on the brink, enjoy our locally sourced and internationally inspired menu with the breathtaking Niagara Falls as your backdrop.