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.
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.
THE FOOD BRIDGE PROGRAM
Niagara Parks has launched a new partnership with The Bridge, a local non-profit organization and food recovery centre in Niagara Falls to fight food insecurity and reduce waste. Through this initiative, Niagara Parks’ Culinary Team donates leftover food from special events and functions, which would otherwise go to waste to The Bridge, who then distributes it to the community at large.
MEET OUR CHEFS
Chef Chris Totah
Chef Chris Totah hails from Port Louis, Mauritius, a small island east of Madagascar, in the Indian Ocean. His culinary journey began at 16 when he opened his own bake shop.
Classically trained in French cuisine, Chris has also mastered the culinary art of Thai, Asian Fusion, Italian and Mediterranean. Over two decades, his passion for food has taken him across continents—from Mauritius to the Bahamas and now Canada— he has travelled around the world to experience different cultures and flavours, becoming fluent in four languages along the way. His impressive career includes high-profile roles such as Sous Chef at the Bahamas Nassau, Executive Sous Chef at the Hyatt Company and more.
Chris is committed to culinary excellence and creating unique dishes with the finest ingredients in the Niagara Region. He looks forward to welcoming you at Table Rock House Restaurant!
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
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.
Close and