Our Chef

Executive Chef Frank Dodd

Since Frank’s graduation in 1991 from Durham College where he took his apprenticeship, he has never stepped foot out of the kitchen. It is his true passion in life and it shows through this meticulous attention to detail in the kitchen. Chef Dodd has worked at some of the world’s finest dining establishments including: The Savoy and Dorchester Hotels in London as well as Cliveden Hotel, one of Britain’s finest country houses.

Since coming to Canada in 2000, he has worked at Biff’s, Vancouver’s Wedgewood Hotel, and Langdon Hall before taking the Executive Chef position at Trius Winery Restaurant in 2006. Chef Dodd has also been teaching part-time in the Culinary Management program at Niagara College.

Chef Dodd has a passion to focus on the finest seasonal ingredients and strives to produce innovative seasonally-inspired menus that enhance Winemaker Craig McDonald's wines.