The Faces Behind Our Dishes
Brent McAllister
Director of Food & Beverage
Brent McAllister has been at the helm of AquaTerra’s kitchen as Executive Chef since 2016 and now also serves as the Director of Food & Beverage, bringing decades of culinary experience and an unwavering passion for hospitality to the Waterfront. A Kingston native, Brent’s path to the kitchen wasn’t linear—he began studying accounting at St. Lawrence College before realizing his heart belonged in the heat and creativity of the back of house.
What started as a humble dishwasher job quickly evolved into a calling, with Brent working his way up in respected kitchens such as the Queen’s University Club and Hillebrand Estates Winery. Along the way, he honed his craft in classical techniques, developed a deep appreciation for local sourcing, and earned his Red Seal certification. Today, he leads the culinary vision at AquaTerra, championing sustainable practices and seasonally driven menus that reflect the best of Southeastern Ontario’s ingredients.
Chef McAllister’s philosophy is rooted in connection—between people, food, and place. Whether he’s working with his culinary team to craft a new dish or collaborating with regional farmers, he strives to create dishes that are thoughtful, nourishing, and memorable. A lifelong learner and mentor, he’s also proud to guide emerging talent, including Sous Chef Rahul Bhatt, through Red Seal certification and beyond.
From intimate dinners to large-scale events, Brent’s warm leadership and inventive style continue to elevate AquaTerra’s reputation as one of Kingston’s top dining destinations. His favourite part of the job? Creating spaces where people gather, share, and celebrate—over good food, of course.
Rahul Bhatt
Sous Chef
Rahul Bhatt has been a vibrant force at AquaTerra since July 2021. His culinary journey with us began as a Patio/Line Cook, where his talent quickly shone through, earning him promotions to full-time roles such as Sauté Cook and Entremetier. In July 2023, his dedication was recognized with a promotion to Junior Sous Chef, followed by his current position as Sous Chef in October 2023.
Rahul's culinary foundation was laid at St. Lawrence College, where he graduated in May 2021 with a degree in Culinary Management. Growing up in a family of chefs, particularly under the mentorship of his father, he learned that food serves as a vibrant connection to diverse cultures and experiences, encouraging him to embrace any ingredient to express his personality and tell a story. He later furthered his education under Chef Brent McAllister, achieving his Red Seal certification.
At AquaTerra, Chef Bhatt leads the kitchen with creativity and passion, specializing in innovative menu development that highlights fresh, locally sourced ingredients. Drawing from his Indian background and extensive experience in French kitchens, his signature dish, Lamb Rogan Josh, beautifully marries North Indian and French culinary traditions, showcasing his flair for fusion cuisine. Chef Bhatt adheres to a philosophy of simplicity, allowing ingredients and his creativity to shine through each dish. Known for crafting standout creations like pan-seared cod with cashew galette and beef cheek tortellini, Rahul aims to deliver unforgettable dining experiences.
With a strong belief in collaboration and sustainability, Chef Bhatt builds meaningful partnerships with local producers, infusing their dedication into his culinary creations. Join Rahul on his culinary adventure on the Waterfront at AquaTerra, where every dish is a celebration of flavour, culture, passion, and craftsmanship!