We are excited to announce the judges for our 21st Anniversary of Empty Bowls fundraiser. Our judges have the important task of choosing the winner of the Platinum Ladle Award for the best soup! Read their bios below to learn more.
Pastry Chef Catherine O'Donnell
Owner, Willow Cakes & Pastries in Niagara-on-the-Lake
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From humble beginnings she has successfully lead restaurants and wineries to notoriety and excellence through her food. Recently (for the past number of years) she has been a professor and now Program Coordinator of Pastry at Niagara College in Niagara-on-the-Lake. She is also the Founder and Owner of Willow Cakes & Pastries, which is a community staple for the last 17 years, located just outside of downtown Old Town Niagara-on-the-Lake. As if this wasn’t enough, she has also gone through and succeeded in the training of becoming a World Judge of Pastry, which sends her all over the world judging the best of the best in her field and expertise.
Chef Craig Youdale
Dean, Niagara Food & Wine Institute Niagara College
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Chef Craig Youdale hails from our Ottawa where he began his culinary career. His journey began in restaurants in our nations capital that led to becoming an apprentice at the prestigious Chateau Laurier in Ottawa launching his full-time career in food.
The next chapter led to further roles as Chef in many restaurants across the nation for over a decade. This all culminated to launch his career in education in 1995 at the Culinary Institute of Canada in Prince Edward Island. Craig managed to complete his MBA at Guelph University, teach culinary students in Sichuan, China, and promote Canadian cuisine across the globe in Japan, Chile, Germany, France, UK and USA. His dedication to the highest standards led him to manage and mentor our National Junior Culinary Team to 3 Culinary Olympics and 5 World Championships garnering 3 Olympic Gold Medals and a World Championship in Glasgow in 2007.
Craig came to Niagara College in 2009 as the Associate Dean and soon become the Dean of the Canadian Food and Wine Institute in 2013. In that time, he has overseen the launching of programs in Baking Pastry, Culinary Innovation and Food Technology, Brewmaster and Brewery Operations Management, and most recently the new Artisan Distilling program.
The Ontario Hostelry Institute recently honoured Craig with its Gold Medal in Education for 2017 as well as the winning the 2018 Spirit of Niagara Award in Hospitality for his contribution to the Niagara region. His dedication to culinary world in Canada led him to be named to the Honour Society of the Canadian Culinary Federation in 2018 and the Academy of Chefs for the American Culinary Federation in 2019.
Darlene & Brian
Hosts of Giant Mornings with Darlene & Brian on 91.7 Giant FM
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The popular radio duo of Darlene Check & Brian Salmon wakes up the Niagara region each weekday morning with all things local and a ton of giggles. Dar's hearty laugh can blow you off your chair and Brian's love of Glossettes can rival any kid wanting candy. Their hilarious parody's have become a hit including 'One Bourbon, One Scotch, One Map' which was in response to Doug Ford's booze maps. Join the fun weekdays 6-9AM on Niagara's Classic Rock 91-7 Giant FM.
Mike Balsom
Freelance Newspaper Reporter (notllocal.com)
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With a background in radio and television, Mike Balsom has been covering news and events across the Niagara Region for more than 35 years. He loves to cover sports and entertainment, and to reveal the fascinating back-stories of so many of the amazing people he meets in town.
John Vetere
Executive Chef, Ravine Vineyard Estate Winery
- Read Bio John Vetere is the Executive Chef and Director of Estate Winery at Ravine Vineyard Estate Winery in Niagara-on-the-Lake, where he brings together Michelin-star training, deep local roots, and a genuine love of hospitality. His cooking is shaped by time spent in a one-star Michelin kitchen in La Spezia, Italy, and advanced studies at ALMA Scuola Internazionale di Cucina Italiana, experiences that instilled a respect for seasonality, precision, and simplicity on the plate.
At Ravine, John leads a culinary and front-of-house team and oversees every aspect of the estate’s food and wine experience, from the restaurant and brick-oven pizza patio to weddings, barrel room dinners, and large-scale garden events. He designs and executes fine dining, multi-course tasting menus with wine pairings, develops retail products for the Lowrey Bros brand, and has built in-house programs that showcase the character of Niagara’s ingredients.
His broader career includes roles as an executive chef, culinary instructor, and sous chef in notable kitchens in Toronto, Niagara, and Italy, giving him a broad perspective that he now channels into Ravine’s evolving culinary identity.
A published cookbook author and contributor, John’s work and restaurants have been recognized by outlets such as The New York Times, Toronto Life, CBC, and McLean’s. He has appeared as a guest chef judge on Top Chef USA and at charitable culinary events. Whether hosting weekly cooking classes on sourdough, pizza, barbecue, and pasta, or speaking to large groups at the winery, he brings an approachable, down-to-earth style that makes every guest feel like part of the Ravine family.