Your Perfect Dinner
A Culinary Experience to Remember
Get ready for mouthwatering flavours made with local ingredients that are inspired by meals from around the world! Our award-winning chefs craft the perfect custom menu that will have your guests wanting seconds. The special day’s menu is created for you and your other half, with custom creations, hand-crafted cocktails and mouth-savouring flavours to fit your dream wedding.
Indulge in a five-course menu for the day, starting with a reception display with elegant delights like Pingue Prosciutto Pops, Smoked Muscovy Duck, and Sundried Tomato Bella Casara Ricotta Cheese Spread. Enjoy the fan-favourites like Butternut Squash and Bosc Pear Bisque, Pan-seared basil-rubbed Beef Tenderloin, and Dark Chocolate Torte with Chestnut Mousse. Don’t forget to refuel with an After Glow meal at the Yukon Gold Mashed Potato Martini Bar!
HAND CRAFTED DELICACIES
There’s no place like home
All of our reception venues are Feast On certified. Feast On, a program by the Culinary Tourism Alliance, certifies restaurants that are champions of Ontario food and drink. By dining with Niagara Parks Culinary, you are helping to support the many growers, producers and craftspeople that make up the province’s strong food, beverage and agricultural sectors.
MEET OUR CHEFS
Chef Bill Greenan
Chef of Queenston Heights Restaurant
Born in Bowmanville, Ontario, Executive Chef Bill Greenan studied at Niagara College, where he completed his apprenticeship program in 1987 and received his Journeyman’s Red Seal in 1989. Chef Bill is now the chef at Niagara Parks’ Queenston Heights Restaurant and is a huge supporter of local suppliers and Niagara producers.
Chef Tim Vandelaar
Chef of Whirlpool Restaurant
During his career, Chef Tim has worked at a number of popular establishments in the Niagara Region, including Canadian Niagara Hotels, Casino Niagara and the Niagara-on-the-Lake Golf Club. Born and raised in Niagara-on-the-Lake, Ontario, Chef Tim attended Niagara College, where he received his Cook (Red Seal) certification.
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.
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