Our team of Culinary professionals include Cam Brooke, Kyle Johnston, Greg Himms, Steve Comley, Jeff Romanick and Derek Andela and of course Chris Vaslamos.

Foster's is very fortunate to have such depth ontheir culinary team. Each member brings their own experiences, skills and creativity to bring together Craig Foster's vision of the restaurant. Our approach to the food we prepare is quite simple. We take the freshest ingredients, local whenever possible, and create food that we feel people will appreciate. Good food. We are not too fancy, we don't take ourselves too seriously as food is a part of everyone's life. Our chef's take great pride in using their culinary skills to turn everyday dishes into scrumptious meals using only the best ingredients.

Several of our suppliers include: Carol Francom (Caveman Crops), Mark & Sheryl's Heirloom Tomatoes, Camperdown Farms, Shallot Hill Farms and Stratford's The Butcher & The Baker.

Field to Chef Menu coming soon