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 ingredients.
Our wine program is, and will always be, 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.
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.
This past summer, we opened our new restaurant and event space, Treadwells at The Gate House (142 Queen Street). Located in one of Niagara on the Lake’s most historic properties, The Gate House showcases fresh, seasonal cuisine in a relaxed and tranquil atmosphere. With its large shaded terrace and sun-drenched dining room overlooking Queen Street, it is the perfect place to enjoy a leisurely lunch or dinner.
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.
Born and raised in St. Catharines, Amy has worked at some of the finest restaurants and hotels in the Niagara Region, including Trius, Zees and alongside Stephen and James at Queen’s Landing (Amy was the first-ever Maitre ‘d James worked with). She previously joined Treadwell as Restaurant Manager in 2014 and returned as General Manager in 2018. In charge of the day-to-day operation of Treadwell, Amy ensures the consistency of the restaurant and inspires our team to continue to go above and beyond our guest’s expectations.
Erin was born in Oakville and grew up in Niagara. She’s been planning weddings and events at some of the most luxurious and chic venues in Niagara for over the past ten years. Along the way, she has acquired valuable professional relationships within the industry and partnered with individuals who share a passion for the dramatically different. With a flawless attention to detail and expert execution, she has a reputation for excellence and exceeding guests expectations. Whether weddings or corporate events, Erin brings her client’s vision to an epic new level. When she is away from the restaurant, she enjoys visiting local wineries, breweries and restaurants, along with spending time with her husband, Mark, and their son, Brando.