The Peller Estates Experience
Our winery is a special place, where Winemaker Katie Dickieson and Winery Chef and personality Jason Parsons work together to create Canada's most innovative wine and food experiences. It’s a place where people come to awaken their palate by celebrating and learning about the many nuances of wine: growing and tasting, pairing and serving, buying and cellaring.
About our Winemaker Katie Dickieson
You might say that Katie Dickieson was destined to be a Winemaker. As a young girl growing up on a farm, Katie had a strong appreciation for the potential of each harvest and enjoyed the exciting challenge each harvest brought.
Throughout Katie's career as a Winemaker, she has taken this childhood appreciation and love of agriculture with her. Though Katie joined the Peller Estates Winery team as Winemaker in June, 2012, her roots run deep with the winery, having spent time working with the Winemaking team in the Niagara Peninsula and the Okanagan Valley in 2006.
A self proclaimed 'foodie', Katie enjoys crafting wines that marry perfectly with Chef Jason Parsons' dishes; wines that are well-balanced, with the perfect freshness, acidity and structure for the table.
5 Questions with Executive Chef and Restaurant General Manager, Jason Parsons
What did you have for dinner last night?
A Maple Bacon & Cheddar Grilled Cheese. Not glamorous but it was late when I got home.
If you weren’t a chef, what would you do for a living?
Nothing, it’s all I am and no matter what, I would find a way to be a chef.
What ingredient can you not live without?
Bacon, no wait Cheese, no wait Butter, no wait I was right the first time. BACON
Person you would most like to cook for?
A Michelin Star inspector.
Do you have any pet peeves?
People that don’t respect the food and the effort that has gone in to it.
Location: The Barrel Cellar
Chef Jason Parsons