For more than two decades, Chef Riley Bennett has gone the distance to harness the art of his craft in an ever-changing culinary scene – from his family farm and café in the North Okanagan, British Columbia, to classrooms and kitchens across Canada and around the world – now he’s ready to lay it all on the table for his one-evening-only Benchmark takeover on April 24.

The Chef Professor will be the next headliner for A Chef’s Journey, a popular Niagara College dinner series which celebrates its extraordinary roster of academic chefs. Events feature different College chefs who share their journey with guests through specially curated menus inspired by their personal and professional lives with dashes of storytelling sprinkled throughout the evening.

“The theme is to show food through the eyes of creativity and innovation,” said Bennett. “I will attempt to elevate the guests’ senses while they can relax and enjoy the evening with a few surprises along the way.”

His menu will focus on Canadian ingredients as well as some global flavours, paired with wines from the unique terroir of his home province in British Columbia and current home in Ontario.

“Each dish bears a personal narrative, a story of an individual, an event, or an intangible that has profoundly impacted my career,” said Bennett. “My menu will traverse various pivotal moments in my professional journey, progressing in harmony with the courses that will be presented.”

His first course, for example, will be a Singaporean Chili Crab, reminiscent of flavours from his time competing in the Food Hotel Asia competition in 2002, as well as his experience working at the Sooke Harbour House on Vancouver Island where he had the opportunity to learn from chefs from across Canada.

“My time at Sooke changed my perspective of flavours and combinations I learned from the Chef at the time Edward Tucson,” said Bennett. “This dish is a play on multiple elements and stories that blend during that period in my career.”

Bennett’s culinary journey began at a young age. He grew up in a small town of 500 people, in Falkland, British Columbia, where they raised chickens, lamb and pigs on the land. His mother’s 60-seat café was a fixture of his youth and remains in the family to this day – currently owned by his twin brother, who also became a chef.

“My first job was slicing pepperoni and salami for pizzas at 11 years old and made $2 per hour; the first time I assisted butchering a pig was at 13,” he recalled. “I then worked as a server, dishwasher and then as one of the cooks during parts of elementary school and high school.”

One of his high school chef instructors encouraged Bennett to pursue a culinary education and, at the age of 18, he moved to Calgary to attend the Southern Alberta Institute of Technology. There, he was introduced to the world of culinary competitions and quickly became a medal winner, earning gold at Skills Alberta.

In 2002, Bennett was accepted for team training at the Food and Hotel Asia competition which brought him to Singapore for two years. He returned to Canada as part of a team with two golds, two silvers and title of the world’s best apprentice team. During this time, he also worked at The Westin Hotel Calgary.

Bennett’s drive for knowledge led him to earn an MBA in Sustainable Commerce and the designation of Certified Chef de Cuisine, along with two interprovincial Red Seals in Cooking and Baking / Patisserie.

He spent five years at Mission Hill Family Estate Winery in the Okanagan, and worked his way up from Chef de Partie to Restaurant Chef in 2007. He also had a catering business and taught classes to engage youth.

For the past 14 years, Bennett has been dedicated to sharing his love for education, ingredients and business with future generations of cooks and leaders at Ontario colleges, while searching for the next phase of trends and innovations. He joined Niagara College as part-time faculty last year and he also currently teaches at the University of Guelph.

Now Bennett looks forward to showcasing his journey on April 24 and meeting guests from the community at the sold-out ticketed event. He embraces the opportunity to work with a dynamic team of staff, students and alumni at Benchmark.

He will be joined by featured NC alumnus Chef Anthony Greco (Culinary Management 2008), Sous Chef at NC’s Benchmark restaurant. Greco(Welland) is a celebrated Niagara-based chef in his own right, who also joined NC staff last year, bringing over 20 years of experience from establishments including Mark Picone Culinary Studio, Zee’s Wine Bar & Grill, Deluca’s Wine Country Restaurant, Zest, Commisso’s Fresh Foods and Niagara Oast House Brewers (Brushfire Smoke and Patina Pizza).

“I feel truly honoured that Chef Riley asked me to be a part of his signature dinner,” said Greco. “Each signature dinner has been a memorable experience but this one is special because I get to step out of the kitchen and connect with the guests.”

The event’s featured alumni also includes Hunter Kangas (Winery and Viticulture Technician 2012), who is Cellar Master at Blue Mountain Vineyard and Cellars – one of Bennett’s favourite B.C. wineries – who will bring select wines from the Okanagan Valley winery to accompany the multi-course meal.

Current NC culinary and baking students will have a chance to work alongside Chef Bennett, Greco and Benchmark’s team at the event. True to his interest in innovation, Bennett also plans to incorporate two student capstone projects from the College’s Culinary Innovation and Food Technology (Co-op) program into the evening – an upcycling project to reduce pineapple waste and a chocolate bar that is natural health product.

“I look forward to showcasing the achievements of students and alumni while sharing lessons and anecdotes inspired by my travels,” said Bennett. “My primary objective has been to refine my culinary skills and adopt innovative perspectives on food, integrating scientific principles, practical abilities and creative expression.”

A Chef’s Journey

Organized by NC’s trailblazing Culinary, Tourism and Beverage Studies division, A Chef’s Journey dinner series debuted at Benchmark in late 2024.

“A Chef’s Journey is a celebration of culinary artistry, community and the journeys that have shaped our talented chefs and alumni,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Each event creates meaningful connections between our College chefs, alumni, students and our community.”

The next event will feature Chef Professor Scott Baechler on May 8. The series will conclude for the 2024-2025 academic year with Chef Professor Oscar Turchi on May 22. Visit Eventbrite here.

A Chef’s Journey events are held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. They are supported by students and staff from the College’s Benchmark team led by Victor Oliveira and Chef Justin Downes.

Student Experience Scholarship Fund

Events support NC’s Student Experience Scholarship Fund, which launched simultaneously with the series late last year. In lieu of leaving a gratuity at Benchmark or a special event, guests are encouraged to donate to the fund, that creates scholarships for students within NC’s schools of Culinary Arts, Hospitality and Tourism, and Wine, Beer and Spirits.

Donations may be made by scanning a QR code displayed on menus or through an online donation form.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is ranked Canada’s No. 1 research college. Learn more at niagaracollege.ca. 

Photos:

Chef Riley Bennett: Chef Professor Riley Bennett will draw a sold-out dinner crowd to Benchmark for A Chef’s Journey on April 24.

Chef Anthony Greco: Chef Anthony Greco will be a featured alumnus at A Chef’s Journey with Riley Bennett. Greco graduated from NC’s Culinary Management program in 2008 and joined the College last year as Benchmark Sous Chef.