Back by popular demand, Niagara College’s award-winning on-campus restaurant, Benchmark, is now open for lunch three days per week with celebrated chef Justin Downes leading a team of students in the kitchen.
After almost four years of being closed for regular restaurant service, Benchmark reopened on November 1 ushering in a new era with a renewed focus on student learning, along with new features including an ever-evolving cocktail list, table-side preparations, one-time additions to the menu, and more!
“Benchmark is something that has a long history with the School of Culinary Arts at Niagara College. The opportunity for our community to come and share the experience and hard work of our students goes back many decades with different locations and different styles,” said Craig Youdale, Dean, Culinary, Tourism and Beverage Studies. “Our entire team is excited to showcase our excellence in applied learning while fashioning a memorable moment for our guests.”
“Every guest can experience a multi-course menu that the students are preparing, from salad all the way to dessert, along with some amazing cocktails, mocktails, wine flights or a beer to enjoy from our talented front of house crew,” said Downes.
Chef Downes, of St. Catharines, is a NC grad who completed a culinary apprenticeship at the College in 2000. He noted that he is most excited about working alongside students, being a mentor to them and showing them his passion for the industry.
“Reopening the restaurant has been amazing. Seeing the excitement with the students being engaged in another level of service coming out of Benchmark is very rewarding,” said Downes.
While Chef Downes oversees ‘back of house’ at Benchmark, ‘front of house’ is under the leadership of Victor Oliveira, NC’s Manager of Catering and Special Events, who joined NC in September after working at such renowned institutions as Scaramouche, Sotto Sotto, Pizzeria Libretto, Backhouse, and Leaning Post Wines throughout his career.
“We are really looking forward to becoming the go-to place again – the perfect combination of style, food excellence and experience,” said Oliveira. “I am really looking forward to watching students develop and grow as professionals, and to create a concept restaurant that all culinary and hospitality students would strive to be part of from year one.”
Located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake, Benchmark’s reputation extends far beyond campus boundaries, as an award-winning Niagara dining establishment popular with the public. Its regular restaurant operations were paused in December 2019. Since 2022, it has been devoted to academic initiatives from the College’s Culinary, Tourism and Beverage Studies division – including culinary pop-ups, final exam lunches and dinners, and more.
Academic offerings from the School of Culinary Arts will continue at Benchmark, as part of the Culinary, Tourism and Beverage Studies division.
With Benchmark reopening for lunch service, NC students from culinary and hospitality programs will be employed to work back- and front-of-house, respectively.
Culinary Management student Marcela Alvarez Cardoso is gaining experience as she completes her co-op requirement at Benchmark. The Benchmark kitchen is a familiar environment for Cardoso who has also been volunteering for the Culinary, Tourism and Beverage Studies division’s Feed the Community program, to prepare meals which are donated to those in need.
“Benchmark gives many opportunities to us to practice for different events in and outside the College and we have the opportunity to enrich our knowledge and learn all we can,” said Cardoso. “I am truly very grateful and happy to be part of this team surrounded by such good colleagues and chef professors who complement Benchmark.”
Benchmark is currently open for lunch service three days a week, Wednesdays through Fridays, from 11:30 a.m. to 2:30 p.m.
Benchmark offers a table d’hôte menu ($40) – a three-course price-fix menu that will change often. Guests will have the opportunity to add wine flights to pair with their courses for an additional $12.
Lunch service will be open for reservations only to start, and reservations may be made via Open Table.
For information about upcoming events, visit Benchmark on Facebook at facebook.com/benchmarkatnc (must be logged into Facebook to view) or visit niagaracollege.ca/culinaryarts/.
Chef Justin Downes
Known for his exceptional talent and unwavering passion for the culinary arts, Chef Downes brings a brings a wealth of experience to his new role from a culinary career spanning over two decades. Born and raised in the heart of Niagara, Chef Downes has a profound connection to the local ingredients and flavours that define the area. His approach to cuisine is deeply rooted in a farm-to-table philosophy, emphasizing sustainability, seasonality, and a strong commitment to supporting local farmers and artisans.
Downes was at Vineland Estates Winery prior to his long tenure of teaching part-time with NC’s School of Culinary Arts. He has been a driving force in the evolution of culinary innovation and education at NC, where he is deeply committed to nurturing the next generation of culinary talents and has become a beloved figure among students at Niagara College.
“Chef Justin Downes’ story is one of a culinary journey that celebrates the essence of the Niagara region and the beauty of cooking from the heart,” said Youdale. “His dedication to showcasing the rich tapestry of local flavors, his commitment to sustainability, and his passion for teaching make him a cherished asset to the School of Culinary Arts and a true leader in the field.”
Chef Downes is an advocate for culinary education and a mentor to emerging talents in the industry. He believes in passing on his knowledge and passion to the next generation of chefs, ensuring that the culinary traditions and innovations continue to thrive.
