Celebrated chef, restaurateur, author and television personality, Chef Massimo Capra has earned the admiration of the culinary world with his engaging personality and epicurean flair. Chef Capra’s dedication to incorporating only the freshest local ingredients reflects his early training in the kitchens of Italy’s finest hotels and restaurants. Imagine impressing your delegates with tailored menus created specifically for your group by Massimo Capra. One of Canada’s most recognizable chefs, Massimo is available to make special appearances or be in attendance at your event.
Receiving the Order of Canada for his promotion of Canadian cuisine and the use of organic, sustainable and locally sourced foods, Executive Chef Jamie Kennedy brings innovative gastronomy to meetings at Sheraton on the Falls. His seasonal and regionally inspired menus provide an exceptional foundation for a unique meeting experience. Jamie Kennedy is available to collaborate on tailored menus, creative team building food activities, chef table dinners, cooking demonstrations, and appearances for your next event.
As the Executive Chef at the Sheraton on the Falls Conference Centre, Stacey has over 25 years of culinary experience. In 1996, he began his long-standing and loyal position with the Sheraton on the Falls, bringing with him a strong knowledge of the best ingredients that Niagara has to offer.
Niagara-born chef John Casciato creates an unparalleled fine-dining experience as Executive Chef of the Rainbow Room by Massimo Capra and the Crowne Plaza Niagara Falls – Fallsview. With his strong insight into seasonal ingredients and extensive knowledge of Italian-style cuisine, John continues to make invaluable contributions to Niagara’s ever-growing culinary scene.
J Mark Hand
Design work, training, hiring, managing and cooking for restaurants, wineries and theatres has kept Hands “hand” in many well-known and respected Niagara landmarks. During his ten year tenure at Niagara College as the Food and Beverage Manager/Corporate Chef and over 2000 graduates later, Niagara College itself had graduated from small town community college program to the envy of the province with the opening of the Niagara Culinary Institute. Mark is the Food and Beverage/Executive Chef at the award winning Terrapin Grille Fallsview Restaurant.
Jerry Nanda brings 25 years of international experience, flair and precision to the position of Executive Chef at the Marriott on the Falls, in charge of not only all meals served at the hotel, but of the hotel’s restaurant Milestones.
“Make it simple, yet elegant. Elegant in presentation and elegant in visual appeal and flavour profile. The ingredients should speak for themselves. Make use of the best ingredients and use them to the core.”
Chef de Cuisine
Chef Jay Jackson brings a refined culinary prowess to Windows by Jamie Kennedy where he is Chef de Cuisine. Having gained nineteen years experience in renowned kitchens all across the region, Chef Jackson seeks to create specialized dishes utilizing only the finest local and seasonal ingredients.