Niagara Parks, on the Canadian side of Niagara Falls, welcomes the 2023 season with two new executive chefs leading the kitchens at its signature Table Rock House and Queen Victoria Place restaurants. Following renovations at Table Rock House, Chef Matthew Krupa steps in after the retirement of longtime Chef Elbert Wiersema. At Queen Victoria Place, Chef Matthew Hemmingsen has launched a new, locally focused menu timed for the season opening.
Chef Matt Hemmingsen © Niagara Parks
Chef Matthew Krupa, a graduate of the Niagara College Culinary Management Program, began his culinary career in Europe at a three-Michelin-star restaurant before returning to Canada. He was named among the “Top 30 Under 30” by Ontario’s Hostelry Institute and developed a distinct cooking style grounded in classic French techniques, updated with nouvelle-cuisine flair and contemporary global influences. Krupa further refined his approach as senior sous chef at Langdon Hall and later deepened his connection to the region through roles at Peller Estates, Trius Winery, Megalomaniac, Good Earth Food and Wine, and The Chase.
At Table Rock House, Chef Krupa’s new menu highlights local ingredients and balanced flavors. Appetizers include an Ontario burrata accented with fresh strawberries and black olive caramel. Main courses range from comforting classics—such as a grilled Berkshire pork chop with sweet potato purée, double-smoked bacon and pecan chutney—to more inventive selections like goat cheese and barley crêpes, offering guests both familiar favorites and fresh discoveries.
© Niagara Parks
Chef Matthew Hemmingsen, a Niagara native and fellow Niagara College Culinary Management alumnus, emphasizes seasonal, locally sourced ingredients drawn from the region he grew up in. Childhood memories of harvesting produce on his family’s farm shaped his appreciation for fresh, honest ingredients. Hemmingsen’s career includes positions at Cherry Hill Country Club and Peninsula Ridge Estates Winery, and during his apprenticeship at Rinderlin’s Dining Room he honed a classical European approach that he now blends with regional influences.
The Queen Victoria Place menu by Chef Hemmingsen showcases Niagara’s bounty. Highlights include a char-grilled Caesar with prosciutto, shaved pecorino and crispy capers; a lobster and bacon mac and cheese gratin; and a three sisters-inspired smoked trout cake that draws on Indigenous agricultural traditions. The menu focuses on seasonal produce and provenance, aiming to deliver both vibrant flavors and a strong sense of place.
Chef Matt Krupa © Niagara Parks
Niagara Parks Culinary is committed to sourcing from Ontario growers, producers and artisans. Since 2014, Niagara Parks has held Feast On certification, which recognizes establishments that celebrate Ontario food and drink while highlighting the province’s culinary history and agricultural heritage. By dining at Niagara Parks’ full-service restaurants, guests help support the region’s farmers, producers and culinary community. All full-service restaurants operated by Niagara Parks are proud Feast On participants, reflecting the organization’s ongoing dedication to local sourcing and culinary stewardship.