FARM-TO-TABLE DINING

John Vetere

John Vetere is the Executive Chef and Director of Estate Winery at Ravine Vineyard Estate Winery in Niagara-on-the-Lake, where he brings together Michelin-star training, deep local roots, and a genuine love of hospitality. His cooking is shaped by time spent in a one-star Michelin kitchen in La Spezia, Italy, and advanced studies at ALMA Scuola Internazionale di Cucina Italiana, experiences that instilled a respect for seasonality, precision, and simplicity on the plate.​

At Ravine, John leads a culinary and front-of-house team and oversees every aspect of the estate’s food and wine experience, from the restaurant and brick-oven pizza patio to weddings, barrel room dinners, and large-scale garden events. He designs and executes fine dining, multi-course tasting menus with wine pairings, develops retail products for the Lowrey Bros brand, and has built in-house programs that showcase the character of Niagara’s ingredients.​

His broader career includes roles as an executive chef, culinary instructor, and sous chef in notable kitchens in Toronto, Niagara, and Italy, giving him a broad perspective that he now channels into Ravine’s evolving culinary identity.​

A published cookbook author and contributor, John’s work and restaurants have been recognized by outlets such as The New York Times, Toronto Life, CBC, and McLean’s. He has appeared as a guest Chef judge on Top Chef USA and at charitable culinary events. Whether hosting weekly cooking classes on sourdough, pizza, barbecue, and pasta, or speaking to large groups at the winery, he brings an approachable, down-to-earth style that makes every guest feel like part of the Ravine family.