As all of Niagara Parks’ full service restaurants are Feast On® certified, guests can continue to expect a certified commitment to local Ontario ingredients, even with the changing of the guard.
Chef Matthew Krupa
Table Rock House Restaurant
Following the retirement of long-time Niagara Parks Chef Elbert Wiersema, the recently renovated Table Rock House Restaurant welcomes Chef Matthew Krupa, a graduate of the Niagara College Culinary Management Program. Chef Matthew Krupa began his career in Europe at a 3 Star Michelin Restaurant, eventually returning home where he was recognized as one of the “Top 30 under 30” up-and-comers by the Ontario Hostelry Institute.
Chef Krupa developed a unique cooking identity rooted in old French-based techniques, integrating elements of nouvelle cuisine and new world flavours. His blends of international flavours were further developed as Senior Sous Chef at Langdon Hall, a Relais & Chateaux property recognized as a coveted AAA Five Diamond venue. In recent years, his passion for Niagara living led him back to the region to gain experience at iconic Niagara wineries and eateries, including, Peller Estates, Trius Winery, Megalomaniac, Good Earth Food and Wine and The Chase.
Chef Krupa has introduced a spectacular new menu at the restaurant, delivering an authentic taste of place for guests with new starters including Ontario burrata finished with fresh strawberries and black olive caramel, along with a diverse selection of mains ranging from classics like grilled Berkshire pork chop served with sweet potato purée and topped with double-smoked bacon and pecan chutney, to new favourites like the goat cheese and barley crepes. Drool over the full menu by visiting niagaraparks.com/tablerockhouse.
Chef Matthew Hemmingsen
Queen Victoria Place Restaurant
At Queen Victoria Place Restaurant, Chef Matthew Hemmingsen has unveiled a fresh new locally sourced menu, just in time for the season opening of the restaurant. Niagara born and trained, Chef Hemmingsen is passionate about supporting culinary excellence within the community and prides himself in showcasing the fantastic local and seasonal ingredients from the region. He holds fond childhood memories of harvesting fruits and vegetables on his family’s farm, developing a deep appreciation for the ingredients he works with.
From his time spent at Cherry Hill Country Club to Peninsula Ridge Estates Winery, he has continually incorporated the offerings of Niagara. While apprenticing at Rinderlin’s Dining Room, he developed a classical European take on cooking, while working alongside some of the top chefs in the region.
Chef Hemmingsen’s new menu at Queen Victoria Place is now available for guests and features standouts including a char-grilled caesar with prosciutto, shaved pecorino, and crispy capers; lobster and bacon mac & cheese gratin; and Indigenous agriculture-inspired Three Sisters smoked trout cakes. Check out the entire menu at niagaraparks.com/queen-victoria-place-restaurant.
Photo Credit: Niagara Parks