Since opening our doors in may 2006, we have always been fascinated and
driven by the “farm-to-table” concept. To call the concept “farm-to-table”
new is incorrect – it has been considered the norm for all great
restaurants in Europe and many in the US over the past several decades. For
years, chefs have worked with their local suppliers and based their menus
upon the seasonal product of the region. We have undertaken the same
philosophy, emphasizing the best artisan producers from the Niagara region
and surrounding areas; using the restaurant to not only showcase our team’s
talent to our guests, but also showcase the individuals behind the
Our wine program is, and will always be, our driven by Niagara. We are so
fortunate to be located in an area where world class wines are being
produced only minutes away. Smaller, quality-driven producers – such as
Five Rows, Leaning Post, Pearl Morissette and 2027 Cellars – are staples on
our list. We also have a small, but excellent selection of international
wines, with emphasis being placed on sustainable, organic, and biodynamic
offerings from smaller, family-run producers. James Treadwell and our
sommelier team will always be on hand to assist in enhancing our guests’
experience – not only at the restaurant, but also with their adventures
through wine country.
Located in the heart of Niagara-on-the-Lake, our restaurant offers our guests an opportunity to experience the very best of Niagara food and wine.
Whether in the comfort of your own home, the convenience of your office or staged in the grandeur of a local winery or architectural significant venue, Treadwell Caters can accommodate your special needs. We strive to create an event that is customized to exceed your expectations.
Treadwell hosts and participates in a variety of a special wine and food events throughout the year.
Whether in the comfort of your own home, the convenience of your office or staged in the grandeur of a local winery or architectural significant venue, Treadwell Caters can accommodate your special needs.
Special events are the personal vision of the host. We strive to create an event that is customized to exceed your expectations. A unique approach to food is delivered by the freshness of our produce.
Service with Style
Different events require different styles of service. Whether a full wedding reception, a casual cocktail party with passed hors doeuvres, or a formal six course tasting menu with wine pairings, we are the ideal partner to stage and execute your event.
Treadwell Caters follows the “farm to table” concept of the restaurant and will bring freshness and creativity to your event. No type of cuisine is too challenging. The style of menu – any configuration your imagination can think up – will be executed with elegance and precision. Seasonal ingredients will provide freshness and intensity of flavours that is unexpected in a catered meal.
Nothing is Impossible
We are experienced in small or large events, intimate or casual, professional or romantic. Treadwell Caters will arrange everything according to your specifications – tables, chairs, tents, cutlery, flowers, music, china. Our staff are rated as the finest in the region and will service your needs with knowledgeable professionalism, whether a bartender to design and execute a signature cocktail for your themed event, service staff to ensure that you do not lift a finger and enjoy the company of your guests at your wedding, or a chef to personally serve unique creations or cook right in front of your eyes, they live and breath hospitality.
“Just wanted to thank Chef, yourself, and the rest of the team for an unforgettable wedding!! We absolutely had a blast and had so many compliments on the food.”
– Sherry Lin, Winery Wedding.
“Sarah and Chef, our mouths still water when we think of our wedding meal. We often find ourselves wondering when and if we will ever have that meal again. Everyone loved it!!”
– Lisa & Rolando, Winery Wedding.
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). Working at the hotel’s Michelin-starred restaurant, James travel around Europe, visiting some of the most famous vineyards and winemakers on the continent. Since opening Treadwell in 2006, 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), has judged at both the Canadian Wine Awards and InterVin World Wine Awards, and has contributed to Vines Magazine.
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 St. Catharines, Amy has worked at some of the finest restaurants and hotels in the Niagara Region, including Vineyard Café at Hillebrand, Zees and alongside Stephen and James at Queen’s Landing (Amy was the first ever Maitre ‘d James worked with). Joining Treadwell in 2014, Amy works alongside James in running the day-to-day operation of Treadwell, ensuring that the experience that the entire team provides continues to go above and beyond our guests expectations.
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.
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Treadwell hosts a variety of wine events throughout the year