Returning to Niagara College to headline a sold-out dinner event will be a “full circle moment” for Chef Vish Mayekar – a true testament to his journey from student to rising culinary star.

The 33-year-old Culinary Management (Co-op) alumnus, now the Executive Chef and owner of Vancouver’s highly acclaimed ELEM restaurant, is taking his place in the spotlight for NC’s Chef Signature Series on the evening of Nov. 13. ELEM recently earned a recommendation from the prestigious Michelin Guide, making Mayekar a prime example of professional success.

“It’s like returning home to cook with family,” said Mayekar. “I remember being so excited to help chefs at these events and learning so much from it – so this one is truly special.”

Beyond bringing his signature creations to Benchmark for the event, Mayekar will also dish out advice and share his experience with current students. In the days preceding the dinner, he’ll visit classes within the School of Culinary Arts and work side-by-side with students in the Benchmark kitchen to prep for the big night.

He looks back fondly on his time at NC when he volunteered to help visiting chefs in the kitchen.

“I remember being a part of various dinner series events as a volunteer and helping other chefs with their dinners, so this is very special to me,” he recalled. “I can’t wait to inspire the current students at NC.”

The tables have turned for Mayekar since he graduated in 2014, in ways he never imagined when he first arrived on campus as a student from India.

He was a contestant on Top Chef Canada, served as the executive chef at the American Pavilion at the annual Cannes Film Festival in France, and has been culinary director for Cocktails and Canapes Catering Company. He has managed Fitzpatrick Winery in the Okanagan, and he ran Pepino’s Spaghetti House as well as Café La Tana, two well-known Italian restaurants in Vancouver. Under his leadership, La Tana won Best Italian Restaurant at the 2024 Vancouver Magazine Awards.

In February 2025, just 16 weeks after he opened ELEM, the Vancouver hotspot drew celebrity chef Gordon Ramsay. Mayekar was also in the media spotlight in September with a feature article Vacay.ca “ELEM Brings the World to Vancouver.”

Opening his dream restaurant has been the highlight of his career – closely followed by achieving spots on the Michelin Guide and Canada 100 Best Restaurants list within 10 months of its opening.

“I’m absolutely living the dream. This is exactly how I wanted my career trajectory to be,” he said. “I am so thankful for some of the professors who I have kept in touch and am blessed to call my mentors – one particularly being Chef Olaf Mertens. He’s my ‘Canadian Poppa.'”

Mayekar takes immense pride in his success. Seeing guests walk through the doors of his restaurant and enjoy his food is a daily reward.

“It’s been a grind to get to where I am, but I would do it over and over again,” he said. “My biggest measure of personal happiness comes from seeing how proud my parents are about ELEM and my culinary journey. Nothing beats seeing my parents happy.”

While he has gone the distance since his days at NC, the memories are close to his heart.

“I remember it like it was yesterday,” he said, noting that the professors and connections he at the College were a huge influence on his culinary journey.

Mayekar looks forward to returning to his alma mater where his success will surely inspire current culinary students. His advice: “Stay focused, stay humble, put your head down, and give it your best shot every single day,” he said. “This is the advice I received from most of my professors at NC … the same wise words which I have passed down to a lot of my cooks throughout my journey.”

The hands-on experience of working at Benchmark and volunteering for College events isn’t just the icing on the cake; for some students, it’s the whole enchilada.

For many NC Hospitality and Culinary students, whether they are working front- or back-of-house at the on-campus teaching restaurant or lending a hand at a special event, these opportunities are a key ingredient to achieving their dreams.

 

“The hands-on experience I’m gaining at Benchmark

and through volunteering at events has been

one of the most valuable parts of my education.”

– Kenneth Loria, Supply Chain Management 

 

The new scholarship, awarded for the first time earlier this year, recognizes students in the Culinary, Tourism, and Beverage Studies division who are highly engaged outside the classroom and demonstrate exemplary leadership and teamwork through their work at Benchmark and as volunteers for events and charitable activities.

The latest recipients include two students from the School of Hospitality and Tourism, Kenneth Loria and Vedhant Suri, and two from the School of Culinary Arts, Sunpreet Kaur and Samjana Limbu, who recently completed the Culinary Management program. The four students were selected as the scholarship’s spring-term recipients and were presented with their awards at Benchmark in early September.  In April, the scholarship was awarded for the first time to Janapriya Rajagopal, a spring 2025 graduate of Hospitality – Hotel and Restaurant Operations (Co-op).

“These students were selected for their impeccable professionalism, engagement, passion for the industry, leadership, and peer mentoring,” said Victor Oliveira, Manager of Catering and Special Events. “They were really successful during their time at Benchmark, contributing to the department and the industry alike.”

Loria, from St. Catharines, is enrolled in NC’s Supply Chain Management program. He enrolled after working in the hospitality sector in the Philippines and plans to combine his hospitality background with the logistical knowledge he’s gaining to one day work in management at a prestigious hotel.

“This recognition means a lot to me. Not only does it validate the hard work and dedication I’ve put into my studies and practical experiences, but it also provides significant financial support that helps reduce my tuition fees,” said Loria. “It motivates me even more to continue striving for excellence and making the most out of my time at Niagara College.”

For almost three semesters, he has worked as a server at Benchmark and has volunteered for numerous College events, from the Open House and Gala to the FIRST Robotics competition and convocation ceremonies. Loria values the practical experience he’s gaining as he puts classroom lessons into practice, whether it’s managing busy service, working collaboratively at large-scale events, or understanding logistics and planning.

“The hands-on experience I’m gaining at Benchmark and through volunteering at events has been one of the most valuable parts of my education,” Loria. “It has helped me build confidence, improve my communication skills, and better understand the level of professionalism and coordination required in real-world environments.”

He noted that his experiences have given him a deeper understanding of both hospitality and supply chain operation.

“I feel much more prepared to take on leadership roles in the future,” he said. “What I find most rewarding is the sense of purpose and connection, being able to represent Niagara College and contribute to the success of events while growing both personally and professionally.”

Suri, from Niagara Falls and originally from India, is a third-year Honours Bachelor of Business Administration – Hospitality student. He said he hopes to soak up as much experience as he can while working toward his ultimate goal of becoming a finance manager.

During his 14 months working at Benchmark, Suri has gotten a taste of many different roles: server, bartender, host, expediter–bridging the gap between the front-of-house and the kitchen–and more. He has also volunteered at hospitality-related events like Project Brew and Caps, Corks and Forks, as well as College events like Orientation and Open House.

Suri appreciates learning more about food and beverage while putting his knowledge into practice. He also values the opportunities to hone his soft skills.

“After all this experience, I can visualize the things I learn in class in a better way,” said Suri. “The experience made me proactive, improved my problem-solving skills needed in the classroom, and overall made me a better student.”

Having his efforts acknowledged through the scholarship was meaningful to him.

“To receive the scholarship is a proud moment for me, as I feel like I have accomplished something,” he said. “It means the beginning of the growth in my career in Hospitality, where I will keep progressing and innovating in the industry.”

The scholarship is supported by NC’s Student Experience Scholarship Fund, which launched in late 2024.

“Financially supporting students is always top of mind for us here at the College. The financial obligations that students face today continue to get tougher and finding ways to help is important,” says Craig Youdale, Dean of the Culinary, Tourism and Beverage Studies division. “Our division has so many events and community activities, and we want to encourage our students to get involved and enrich their time at Niagara College. We hope this funding will get even more students involved and a part of the amazing opportunities for the students.”

“This fund is such a wonderful addition to the many great awards that we offer at Niagara College,” said Development Officer Emily O’Connor. “Now, we’re able to celebrate the students who contribute to campus life and strive to make Benchmark and NC a positive leader in the community.”

The next recipients are expected to be announced at the end of Fall term.

Support the Student Experience Scholarship Fund

In lieu of leaving a gratuity for service at Benchmark or for a special event hosted by the College’s Culinary, Tourism and Beverage Studies division, guests are encouraged to donate to the Student Experience Scholarship Fund. Donations can be made by scanning a QR code displayed on menus or through the online donation form.

He first came to Niagara College nearly 40 years ago to pursue his diploma in Electrical Engineering Technology and now, alumnus Glen Gahagan and his wife Heather Scott, are supporting the next generation of electricians through a legacy gift.

The couple is leaving a generous $25,000 bequest to the College through their will to create the Glen Gahagan Electrical Engineering Technology Bursary. The future endowed award will provide two annual bursaries in perpetuity for students – one $500 bursary for both a female and male student – in the Electrical Engineering Technology program within NC’s School of Technology.

When Gahagan and Scott talked about the number of charities that have had an impact on their lives while estate planning, they felt strongly about the impact a gift to NC could have on future generations.

“Post-secondary education is expensive and will continue to increase in the years to come,” they said. “Having access to funds to help offset some costs will help students lessen the financial burden.”

Working in the electrical field has been a rewarding career for Gahagan, who found stability and the opportunity for growth in an industry that continues to evolve with the creation of new technology. He has worked in a variety of food manufacturing companies across Southwestern Ontario, both in management and non-management roles, and recently transitioned to Toyota Manufacturing Canada (TMMC).

Over more than 30 years, he has seen a shift in the traditionally male-dominated skilled trades industry and wants to ensure that young women and men all feel empowered equally to pursue a career in the in-demand field.

“It really feels good to know that after you’re gone, your legacy will live on in a small way by helping others,” the couple shared.

They want others to know that leaving an estate gift is an attainable way to make a difference.

“Everyone can leave a legacy gift regardless of the size of their estate. People want to leave everything to their family, but often you will leave more to your family by including charities in your estate plan,” said Scott, a lifelong Niagara native and fundraising professional who has worked for various charities over her career.

“We are so grateful to Heather and Glen for choosing to support Niagara College with this estate gift,” said Emily O’Connor, NC Development Officer. “Their legacy will have a lasting impact on their loved ones, as well as the Niagara community for generations to come.”

When Gahagan, a Hamilton native, thinks back on his time at NC in the 1980s, he remembers it fondly, sharing how his professors transferred their professional experience and expertise to their students with a commitment to ensuring that everyone succeeded. He also met one of his closest friends when they roomed together in off-campus housing – they were in different programs, but their friendship made it easier to be away from home.

The couple is excited to make a difference for students pursuing their dreams by giving back to the school that had such a positive impact on Gahagan’s life.

“We have three successful adult children all who have completed post-secondary education across Canada. We are aware of the importance of scholarships from them and the costs of education,” they shared.

Gahagan and Scott are proud of their children (stepchildren to Scott). Shelby is a Nurse Practitioner, Maddison a Clinical Pharmacist and Colby, who is an NC Electrical Engineering Technology alumnus (2023) like his father, works with an automation company.

“A good base of knowledge from a program like Niagara College sets someone up for success in their career. You never stop learning and are never too old to learn,” they said.

Leave a legacy

May is celebrated nationally as Leave a Legacy Month, a time when non-profit organizations encourage individuals to consider how they can leave a lasting impact through charitable gifts in their wills and estate plans.

If you’re interested in leaving a legacy gift at Niagara College, please contact Emily O’Connor to learn more.
For information on the important priorities of NC’s Together campaign, visit niagaracollege.ca/together.

Anthony Greco is a Niagara-based chef, and Niagara College alum who, after 20 years of industry experience, returned to his alma mater in 2024 as Benchmark Sous Chef.

InsideNC caught up with Chef Greco to dish on his career highlights, NC memories (from his student days), and his upcoming involvement in A Chef’s Journey with Riley Bennett on April 24.

NC program

Culinary Management Class of 2008

Current role

Sous Chef, Benchmark restaurant, Niagara College

Hometown and current city

Welland

Career inspiration

“I had always enjoyed cooking as a child with my parents and grandmother,” said Greco. “I remember the feeling that brought me and the people around me. I wanted to continue that in my career with guests and my coworkers.”

When it comes to inspiration in his career, Greco looks to his home in Niagara and lets ‘the seasons do the speaking.’ He also draws inspiration from his travels and exposure to many styles of cuisine.

NC journey

As a NC student, Greco not only excelled in the classroom, but he also was selected to represent the College in Portugal on a culinary exchange in 2007 where he cooked alongside his mentor, Chef Mark Picone for Canadian Embassy officials and Portuguese officials.

Standout NC memory

“NC gave me the opportunity to connect with industry professionals who I am still close with today,” said Greco. “NC helped build the foundation for my career and helped shape my standards and work ethic.”

Career highlights

Greco began his culinary career at Hillebrand Winery. From there, he moved on to work at some of Niagara’s top restaurants and food service establishments including Mark Picone Culinary Studio, Zee’s Grill, Deluca’s Wine Country Restaurant, Commisso’s Fresh Foods, Zest and most recently Niagara Oast House Brewers, where he has been responsible for managing two brands: Brushfire Smoke (focusing on Central Texas barbeque) and Patina Pizza (New American style pizza).

Early in his career, Chef Greco was honoured as one of Ontario Hostelry’s Top 30 under 30. This annual recognition program celebrates the hospitality and foodservice industry’s top 30 young professionals in all sectors.

During his time as Chef de Cuisine at Zest (Fonthill), two of Greco’s menus earned gold recognition from the Food Day Canada’s and Good Food Innovation Awards, which focus on celebrating chefs and restaurants that use locally-sourced ingredients. This recognition earned him the opportunity to represent Canada at the prestigious James Beard House in New York City in 2018.

In 2024, he returned to NC to take on the role of Sous Chef at Benchmark restaurant.

Rewards

“Seeing the growth in the students. From first year day one to their capstone.”

Words of wisdom

Greco offers advice to students who hope to follow his footsteps:

“Time and temperature are the two most important aspects of a professional kitchen,” he said. “Be patient and keep learning.”

A Chef’s Journey

On April 24, Greco will be a featured alumni at Benchmark’s A Chef’s Journey with Riley Bennett dinner event.

“I feel truly honored that Chef Riley asked me to be a part of his signature dinner. Each signature dinner has been a memorable experience but this one is special because I get to step out of the kitchen and connect with the guests,” said Greco. “Chef Riley and I started our NC journeys teaching at the same time. He has grown to become a mentor and peer at the same time.”

Greco noted that although they have never worked together in the industry, their paths have similarities along the way.

“From B.C. to winery experience, Europe and beyond, each time we talk, it seems as though we have known each other for years,” he said.

A Chef’s Journey details

Organized by the College’s Culinary, Tourism and Beverage Studies division, each event in the A Chef’s Journey series shines a spotlight on an academic chef – or two – who curate a multi-course meal along with an evening experience that reflects their personal journeys. The events also include featured alumni and a team of students. Stories will be conveyed through a menu of food and beverage selections, as well as storytelling, visuals, and other surprises throughout the evening.

A Chef’s Journey events are held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. The events are supported by students and staff from the College’s Benchmark team led by Victor Oliveira and Chef Justin Downes.

For series details and ticket information visit Eventbrite: eventbrite.ca/e/a-chefs-journey-celebrating-students-tickets-1092764741759?aff=oddtdtcreator

Please note: Tickets for scheduled A Chef’s Journey 2024-2025 events have sold out.

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Benchmark spotlight shines on Chef Riley Bennett