Marc Lyons, the Executive Chef at Queen’s Landing, fell in love with cooking at a young age and he aims to spark this passion within each of his guests at the upscale Niagara-on-the-Lake hotel. Marc pulls from classical French and Asian cooking techniques, seamlessly combining them in ways that accentuate the incredible flavours of the Niagara region.
Exceptional food that combines comfort with sophistication
Marc’s guiding culinary principles encourage him to combine comfort with sophistication and surprise. He aims to maintain some familiarity for his return guests while ensuring the dishes he creates are accessible for a wide range of diners. However, when it comes to flavour and creative flair, Chef Lyons refuses to settle for the status quo. He elevates dishes using the techniques he’s mastered over the past 16 years working at the four diamond restaurants at Vintage Hotels.