• wild

  • twinkle

  • sprinkle

  • sear

  • exterior

  • golden

  • dusk

  • blooms

  • canning

  • veg

The culinary program at Ravine is a serious as our wines!

Chef Proprietor Paul Harber has assembled a world-class staff that is among 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.

From our casual deli style lunches in the packing shed, to top end multi-course formal dinners in the Woodruff House parlour to your catered wedding overlooking the vineyard, our culinary team can take you on an amazing journey of taste

Paul Harber

Paul is the Chef Proprietor and Brand Manager of Ravine Vineyard Estate Winery.  Over the last decade Paul has worked for Chefs Andrew Carmellini of Café Boulud & A’Voce located in New York City.  Paul then went to Eigensinn Farm in Singhampton to work for Michael Stadtlander.  Following his learning at Eigensinn, Paul went to Germany to work for Chef Vincent Klink at Restaurant Wielandshohe in Stuttgart Germany.  In 2009 Paul returned to the St. Davids Bench tolaunch the Restaurant at Ravine which in 2011 was named one of the top 20 Winery Restaurants in the world.

 

 

Nathan Young

Chef Young’s interest in food began at a young age when he used to watch his mother and grandmothers cook. Before settling in Niagara-on-the-Lake, Chef Young’s career began at Walper Terrace Hotel in Kitchener, ON. He also received detail-oriented culinary instruction from European Chefs at Langdon Hall in Cambridge, ON. Considered by many to be Canada’s premier Relais Chateaux property. Drawn to the discipline, Chef Young went to Europe working with Chef Michael Caines, a two star Michelin Chef at Gidleigh Park Hotel in Devon, England. Chef Young returned to Toronto’s Canoe Restaurant under the leadership of Chef Anthony Walsh before setting up roots in Niagara-on-the-Lake, ON. Nathan joined Ravine in 2012.

“Cooking is an art. The lessons taught to me over the years, and my own passion will be reflecting onto the canvas that is Ravine.”

- Chef Nathan Young.