About Us
Always Fresh and On Time!
High Quality Ingredients
In-House Daily Specials
Wide Selection of Food Options
Our Focus
Our Specialty
- High Quality Ingredients
- Organic Meat and Vegetables
- Diverse Selection of Food Options
About the Chef
Chef Steve Divjak
With a rich heritage rooted in European descent, his journey into the world of cooking began as a natural love affair. In 2010, Steve embarked on his culinary odyssey at Niagara College, laying the foundation for what would become a remarkable career in the culinary arts.
Steve’s first taste of the restaurant scene was at Ravine Vineyards, where he cultivated a deep appreciation for seasonal ingredients and embraced the ethos of farm-to-table cuisine. This experience kindled a fire within him and set him on a path of culinary exploration and growth.
Venturing westward to British Columbia, steve honed his skills over eight fruitful years, with four spent at the prestigious Bearfoot Bistro in Whistler and another four at the renowned Sonora Resort. It was here, amidst the high-end volume and demanding clientele of the upper class, that Steve truly began to shine, mastering the art of crafting exquisite dishes that delighted the senses.
A detour to the Bahamas provided a unique opportunity to blend island inspiration with Italian flavors, as he played a pivotal role in the launch of a new Italian steakhouse restaurant. This fusion of cultures and cuisines resulted in creations that tantalized taste buds and left a lasting impression.
Returning to his roots in Burlington, Steve dedicated four years to Spencers at the Waterfront, where he served as the Executive Sous Chef. In this role, he oversaw all aspects of the restaurant, orchestrating memorable dining experiences that ranged from elegant weddings to bustling Saturday nights, ensuring that every moment was infused with excellence and flavour.