Proprietor Mark Craft sees to it that his staff strikes the perfect note between friendliness and efficiency. All this wouldn't matter if the food wasn't any good, but it's stunning. - Toronto Star

A Stratford native, Mark began his service career as a bus boy in the restaurant he would eventually own. Accelerating through the hospitality industry, Mark left his senior management role at the Four Seasons in Calgary returning home to The Church Restaurant. In 1988 The Church Restaurant officially became an extension of Mark Craft and he has loved every minute.

Although Mark admits to appreciating the finer things in life, his modest background and strong family roots fuel his consistent desire in providing value. Mark prides himself in delivering the most outstanding product, with the best-trained staff while providing the ultimate dining experience.

Mark's inspiration is easily felt when watching him work with his team. To see an idea spark excitement in the eyes of his staff and ultimately in the experience of his guests is when Mark truly feels rejuvenated, energized and ready for the next phase of his restaurants' life.

A restaurant that doesn't evolve will never flourish. A philosophy practiced in every aspect of The Church Restaurant.

Lamarche has a brilliant knack of combining ingredients so that they create an awesome synergy. - Toronto Star

Executive Chef, Amédé Lamarche was destined for a life in the kitchen. With an Italian Mother, French Father and a sister who creates the most divine wedding cakes - good food, good company and good wine were a part of his upbringing.

Before settling in at The Church Restaurant 8 years ago, Amédé had the privilege of honing his skills at some of the finest restaurants in Vancouver, Whistler and Niagara. Throughout his travels Amédé became acutely aware of the diversity within our Country, and the world, and pays great respect and tribute to incorporating culture within his cuisine.

His worldly perspective is not only apparent in his food, but in his approach to cooking. Amédé is sensitively aware of the global concerns and applies great respect to the product selection and preparation which truly only enhances the experience of his dishes. He believes that his menu should reflect what is happening in the world, and it does.

When asked what inspires Amédé - he humbly admitted that his inspiration is drawn from the quirkiness of life. What he sees, smells and hears throughout his normal day to day path finds its' way to the kitchen. His ultimate inspiration however is derived from his devotion to creating dishes that his customer wants, before they know they want it. The customer defines his success.

Do you have a signature dish Amédé? "A signature dish is an excuse for lack of innovation."