Executive Chef Adam Rapsey
Chef Adam Rapsey was born and raised in St. Catharines, Port Dalhousie. His culinary journey began over 25 years ago, when he graduated from Niagara College in Hotel & Restaurant Management and soon became a chef's apprentice at the Port Dalhousie Yacht Club. At the RimRock Hotel in Banff, he broadened his career path by working with chefs and aspiring chefs in a professional kitchen brigade. Adam was eager to come back home to the Niagara region and to wine country. He started at the Pillar and Post in 2001 as a chef's apprentice cook 2 and after 10 years left as a Sous Chef when he accepted a promotion as Executive Sous Chef of the Prince of Wales. At Prince of Wales Adam continued to fuel his passion for the food, mystic and history of the storied hotel. In September of 2017, Adam accepted his current role as the Executive Chef of the HobNob Restaurant.
209 Queen Street