Chef Brent McAllister and his team believe in using the freshest and, whenever possible, locally sourced ingredients to create interesting, uncomplicated dishes. Long standing relationships with farmers, producers and wineries allow us to access the best seasonal offerings and incorporate them whenever possible in our ever changing menus. Our Chef’s Test Kitchen Menu, which allows our culinary team to create and test new dishes, and our daily fish feature continue to be guest favourites.
Brent McAllister
Executive Chef

Brent McAllister has been the Executive Chef at AquaTerra for the past 6 years and oversees a team of 30 kitchen staff.

McAllister graduated from the culinary apprenticeship program at George Brown College at the top of his class. He then spent some time in the Niagara region working under renowned chef Tony de Luca at Hillebrand winery and assisted in the preparation of dishes for de Luca’s first cookbook.

McAllister returned home to Kingston and to AquaTerra in 2004. He works closely with local farmers to source the freshest ingredients. He is inspired by international flavours, including Indian and Thai, which he fuses together with contemporary Canadian cuisine.

A lot of thought and a lot of love goes into each and every dish that appears on AquaTerra’s ever-changing menu. “Any dish I put on the menu is there for a reason. I like well-balanced dishes that complement each other.”
Greg Hogan
Executive Sous Chef

Greg Hogan started in the restaurant business at 15 and fell in love with cooking while working at the Ritz Carleton in London, England. He went on to train at the College of Trades and Technology in Newfoundland and at Le Cordon Bleu in Ottawa. For Hogan, the cooking process is all about being creative and making the most of what you have to work with. “Start with what’s around you. There’s no set formula, it all depends on the ingredients.”
Cayley Balint
Banquet Chef

Cayley has been working in kitchens professionally since 2007, gaining experience in some of Kingston & Banff Alberta’s most notable restaurants. A graduate of the culinary arts program at St. Lawrence College, Cayley joined the AquaTerra team in 2010. She enjoys the challenge of being a Banquet Chef. “It’s never boring! I always try to provide restaurant quality food in large banquet settings. It’s all about going above and beyond food expectations”.

“I put a lot of love into the dishes I make. The more love you have, the better it tastes!”