The culinary program at Ravine is a serious as our wines! Chef Paul Harber has assembled a world class staff that is amoung the very best in Niagara! One taste, and we’re confident you’ll agree! The focus of the team is simple. Delicious, home style dishes, simply prepared with local and whenever possible, organic produce and ingredients.

Chef de Cuisine, Paul Harber is a professionally trained chef, graduated in the top of his class from the prestigious Culinary Institute of America (CIA) in 2005. As a result of his stellar standing at the CIA, his first industry position was with renowned New York chef/restaurateur, Daniel Boloud. Subsequently, Paul was selected by Executive Chef Andrew Carmelini for the opening of his anxiously anticipated A Voce restaurant in downtown Manhattan. Paul has also worked beside legendary Canadian chef Michael Stadtlander and has recently returned from oversea’s working with Stadtlanders Michelin-starred mentor in Germany.

Head Chef, Collin Goddine, joins Paul in the kitchen. Childhood friends, Paul and Collin grew up cooking together. Collin stayed local, cutting his chops is some of Niagara’s finest kitchens, most recently as Head Chef at the highly regarded Riverbend Inn.

Fifteen years ago Bread Baker Erin Turcke set out on a culinary expedition.  It started on the day she deferred her status as a third year Applied Sciences student at Queen’s University and was born-again into a world of simplicity, stamina, and sleeplessness – the world of bread.  Erin first discovered the world of bread in the night kitchen at PanChancho Bakery in Kingston and spent the better part of eight years there.  She then went on to obtain a culinary diploma from the Stratford Chef School, followed by an apprenticeship at Eigensinn Farm under Chef Michael Stadtlander.  It was at Eigensinn Farm where Erin first experimented with bread and a wood-fired oven – and the world of bread changed forever.  Today, Erin finds herself surrounded by the ethereal beauty of the Niagara region celebrating the recent publication of her first book: Sourdough – A Recipe For Life.  Her forever-changed world of bread is baked every night in an outdoor, wood-fired oven. A true, modern-day village baker, Erin labours to secure the staff of life and suffer the occasional bout of divine punishment.  Some days it’s the weather that won’t cooperate and other days it’s the fire in the oven.  Most days, she finds it easy to stay inspired baking bread under a moonlit ribbon of solitude accompanied by the occasional lurking coyote.

Pastry Chef Amy Pelley is responsible for the last 10 pounds we’ve all put on at Ravine! Her delectable desserts and incredible pastries are a Ravine mainstay. Born and raised in Acton, Ontario, Amy travelled extensively throughout Europe but eventually returned to Toronto to pursue her passion. She graduated with honours from the Culinary Management Program at George Brown College. After working in some top end kitchens including the Four Seasons Hotel & 360 Restaurant at the CN Tower, Amy joined the team at Ravine, much to the delight of sweet tooths across the Niagara Region! From wedding cakes to cupcakes Amy is a master! Also a certified level 2 Sommelier, Amy is the perfect fit for Ravines focus on wine friendly foods and food friendly wines!