Stephen Treadwell was trained in some of England, Switzerland, and Sweden’s finest kitchens. From 1988 to 1994, he was Chef de Cuisine at Auberge du Pommier in Toronto, considered one of the finest French restaurants in Canada. After the restaurant was named “Patron’s Pick” as “Best Restaurant in Toronto 1994”, Stephen left Auberge du Pommier for Niagara-on-the-Lake, becoming Executive Chef at Queen’s Landing Inn. Over the next eleven years, Stephen would not only establish the Tiara Dining Room at Queen’s Landing Inn as one of the top hotel restaurants in Canada (named “Best Restaurant in Southern Ontario” by Stir Magazine) but would also pioneer the concept of “Niagara Cuisine” with fellow chefs Michael Olsen, Mark Picone and Tony de Luca. Since opening Treadwell, Stephen has been inducted as “Chef of the Year” and a Fellow into the Ontario Hostelry Institute as well as being named 2009 “Niagara Entrepreneur of the Year” by the Niagara Entrepreneur of the Year Awards.

James Treadwell was trained in both Canada and the UK. After completing his Honours Degree in Political Science and History from Carleton University, he decided to pursue a career in wine. He completed his Sommelier certification through National Capital Sommelier Guild in Ottawa and worked as Sommelier at Queen’s Landing Inn in Niagara on the Lake. In 2005, James moved to England and worked as a Sommelier at the Chewton Glen, arguably Europe’s most prestigious hotel and spa (coincidently, Stephen worked at the same hotel when he was James’ age). Since opening Treadwell, James and his sommelier team have placed emphasis on showcasing wines from small Ontario producers, on top of an eclectic section of international labels. James has been named one of Ontario’s “Top 30 Under 30” (OHI), one of Niagara’s “Top 40 Under 40” (Business Link), “Niagara Entrepreneur of the Year” (NEYA), and has judged at both the Canadian Wine Awards and InterVin World Wine Awards.

Born and raised in Burlington, Matthew received his education through Niagara College’s Culinary Program and worked previously at several well-known restaurants in South Western Ontario as well as being a Stagiere at the 1 Michelin Star-rated Gravetye Manor in the UK. Over the past ten years, he has worked his way up the kitchen ranks at Treadwell, eventually becoming Chef de Cuisine in 2013. Matthew is in charge of the day-to-day operation of our kitchen and shares Stephen Treadwell’s philosophy of simplicity and the importance of showcasing the artisan producers from the Niagara Region.

Born and Raised in Niagara, Tony has always had a passion for food and wine but more as a hobby than a career. He originally went to post-secondary school for Mechanical Engineering before starting full-time in restaurants. Tony holds his sommelier certification with the Court of Master Sommeliers, as well as thru the Canadian Association of Professional Sommeliers, and has spend the last eight years as a Sommelier and Restaurant Manager in Niagara and Toronto. He started out his professional career as a wine steward at The Prince of Wales Hotel before joining the sommelier team at Treadwell. After three years at Treadwell, he moved to Toronto to hone his skill and gain more experience in fine dining.

While in Toronto, Tony was privileged to work at Splendido in the position of Manager and Sommelier. During his time at Splendido, he was part of the team that was awarded the 5th Best Restaurant in Canada by Canada’s 100 Best, as well as numerous other accolades. With the closure of Splendido at the end of 2015, Tony stayed on to assist in the opening of Piano Piano before rejoining Treadwell as its General Manager in the fall of 2016. With the reputation that Treadwell has built for itself over the past ten years and its continued growth in the industry, it was an easy decision to come back to where it all started.

Born and raised in Newmarket, Josh received his education through Niagara College’s Culinary Program and joined Treadwell in 2013 upon the restaurant’s move to Niagara on the Lake. Climbing through the ranks in the kitchen, Josh became the restaurant’s Sous Chef in 2015 and works alongside Chef de Cuisine Matthew Payne in showcasing the very best artisanal produce of Niagara to our guests.

Born and raised in Ridgeway, Sarah joined Treadwell in our catering department in 2014 after graduating from Niagara College’s Event Management Program, with specific focus on weddings. Currently, Sarah works alongside Stephen in the running the day-to-day operation of Treadwell’s growing onsite and offsite catering operation; ensuring that each event, whether large or small, is planned and executed to the absolute highest standard possible.