Stephen Treadwell has 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.

Born and raised in Toronto, James Treadwell has trained in both Canada and the UK. After completing his studies at Carleton University, he decided to pursue a career in wine. He completed his Sommelier certification through the Court of Master Sommeliers 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 artisanal 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 Niagara Falls, Jason Williams was the restaurant’s first ever employee. From 2006 to 2013, he led the Treadwell team as Chef de Cuisine and was instrumental in the restaurant’s incredible success in Port Dalhousie (including enRoute Magazine Top 10 Best New Restaurants in Canada). Jason rejoined our team in 2018 from Inn on the Twenty, where he was Executive Chef for the past 3 years. Over the years, he has become one of the industry’s biggest advocates of the many amazing farms and suppliers around the Niagara region. Prior to joining Treadwell in 2006, Jason worked with Stephen Treadwell at Queen’s Landing Hotel, as well as the 2 Michelin-Starred Gidleigh Park and Royal Clarence Hotel in the UK, and the Trident Hotel in Ireland.

James grew up in Mississauga where his family owned and operated a well-known banquet facility. After completing a term of service in the Canadian Armed Forces, James came home and began his own career in the hospitality industry. After gaining 14 years of experience, he was hired at Treadwell; training under James Treadwell to become a Certified Sommelier through the Court of Master Sommeliers. After working in Toronto as Sommelier and Manager at George Restaurant, James returned as our Head Sommelier in 2018. Leading the Sommelier team at Treadwell, James is committed to showcasing and pairing Niagara’s best wines, as well as classic examples from around the world, with our farm-to-table cuisine.