As proprietor and General Manager, Bev brings a wealth of experience to the table. With a Master’s degree in International Relations and a comprehensive understanding of hospitality that has seen her work around the globe, she cares first and foremost for her guests and their experience. She has taught extensively at Niagara College and plans to continue with her own education, having enrolled in the 2015 sommelier program. Bev generates a warm environment that welcomes exploration and conversation. She enjoys nothing more than sharing the experience that her husband, Chef Ryan Crawford, and their entire restaurant team work so hard to create for you. Bev understands that exceptional hospitality provides the environment where guests can stand outside of time and indulge in the sights, smells and sounds, all the while enjoying family and friends.



Some people are born to do what they do. That is true of Chef Ryan Crawford.Ryan has been involved in the kitchen his entire life. He studied at the noted Stratford Chef School and then became an instructor there for four years. He has travelled extensively, staging at The French Laundry and Terra Grill in Napa Valley; l’Orangerie, Lucques and Patina in Los Angeles, and Jardinière in San Francisco. Closer to home, he has worked with Michael Stadtländer and Jamie Kennedy. Ryan solidified his place in the Canadian culinary scene as Executive Chef of the Stone Road Grille in Niagara on the Lake. It was during this time that he and his good friend Paul Harber of Ravine Vineyard Winery began farming together. Ryan and Paul brought The Happy Pig Farm to Niagara. Ryan later went on to make his own wine – The Crawford Wine Project. His wine is featured in restaurants across Ontario, and even off the coast of Newfoundland at the Fogo Island Inn. He is currently making his own black walnut syrup as well as balsamic vinegar, and still maintains his commitment to farming and cooking. Ryan is obsessed with all things food.