Welcome to Ravine Estates Winery. We invite you to visit us, taste our wines, enjoy our food, relax, linger as long as you like and enjoy the panoramic view of Niagara-on-the-Lake from our deck. But we caution you. You'll discover that there's a beautiful spirit to this place and it will have a beguiling effect on you. Bistro Hours - Wednesday to Sunday 11am to 3pm & 4:30pm to 8:30pm *Closed Monday & Tuesday for the off-season Winery Hours - Sunday-Friday 11am-5pm, Saturday 10am-6pm. Summer Kitchen opens daily at 9:30am The Culinary Team The culinary program at Ravine is a serious as our wines! Chef Paul Harber has assembled a world-class staff that is among the very best in Niagara. One taste, and we’re confident you’ll agree! The focus of the team is simple. Delicious, home-style dishes, simply prepared with local and, whenever possible, organic produce and ingredients. From our casual deli style lunches in the packing shed, to top end multi-course formal dinners in the Woodruff House parlour to your catered wedding overlooking the vineyard, our culinary team can take you on an amazing journey of taste! Chef de Cuisine, Paul Harber is a professionally trained chef, graduated in the top of his class from the prestigious Culinary Institute of America (CIA) in 2005. As a result of his stellar standing at the CIA, his first industry position was with renowned New York chef/restaurateur, Daniel Boulud. Subsequently, Paul was selected by Executive Chef Andrew Carmelini for the opening of his anxiously anticipated ‘A Voce’ restaurant in downtown Manhattan. Paul has also worked beside legendary Canadian chef Michael Stadtlander, and has recently returned from overseas working with Stadtlander’s Michelin-starred mentor in Germany. Born in the small town of Niagara On The Lake, Head Chef Collin Goodine has had a passion for the culinary arts since the young age of 15. His exceptional skills and experience are a result of seven years of study under two of Niagara’s most celebrated chefs. He began his career working for the Vintage Inns in Niagara on the Lake. His passion fuelled his determination and he worked his way to sous chef of the Oban Inn. In 2004, Chef Goodine moved on to the Riverbend Inn. He showcased his talents as Executive Sous Chef and in 2008 Chef Goodine became the Riverbend Inn’s Executive Chef. He has mastered a balance of skill and creativity that has thrilled the palates of both locals and tourists. He offers cuisine with a southern and French inspiration, all the while maintaining his commitment to using local products.