Overlooking rows of Pinot Noir and Chardonnay, our outdoor Terrace Restaurant offers stylish, seasonal wine country fare to complement our wines. This spectacular culinary destination was recently recognized by Travel + Leisure magazine as "one of the top five winery restaurants in the world…the centerpiece of the Canadian wine tourism industry…one of the most glorious dining experiences around."
EXECUTIVE WINERY CHEF
Chris Stewart joined Mission Hill Family Estate in 2012. As Executive Winery Chef, he oversees the winery's entire culinary program; including mentorship for the brigade at the Terrace Restaurant, hosting fine dining events, and designing the curriculum for Mission Hill's culinary education program.
Chef Stewart works hand in hand with local farmers and purveyors who grow organic produce and fruit specifically for the winery kitchens, all of which are complemented by herbs and vegetables from the winery's organic varietal gardens. He is committed to and believes in environmentally friendly sources of food and practices such as Ocean Wise Program™ to ensure the winery's seafood ingredients are not only the freshest, but are the best for the long-term sustainability of our communities.
Education is a significant element of the food and wine experience at Mission Hill. Chef Stewart enjoys demonstrating the affinities between food components and Mission Hill's Estate produced wines. Highly popular culinary classes are offered in the winery's Demonstration Kitchen throughout the fall, winter and spring.
Chris graduated from Holland College in Prince Edward Island, which is recognized as one of Canada's most esteemed cooking school. After performing stages at the Auberge du Pommier in Toronto, and Thomas Keller's French Laundry and Bouchon Bistro in California, Chris was Chef de Cuisine at the highly respected, Rimrock Resort Hotel's Five Diamond Eden Restaurant in Banff.
In 2009 he relocated to the United Kingdom to begin his tenure at The Fat Duck, complete with its three Michelin stars. Named 'Best Restaurant in the World' for two consecutive years, Heston Blumenthal's innovative pursuit of culinary perfection provided a fantastic experience for Chris, as Pastry Chef de Partie for Chocolate as well as Restaurant Chef de Partie. A highlight of his tenure at The Fat Duck was his selection as a member of the culinary team that cooked for Queen Elizabeth II at a private dinner at Windsor Castle.