Lakes & Land: AquaTerra x Perch

Brent McAllister has been at the helm of AquaTerra’s kitchen as Executive Chef since 2016 He also serves as Director of Food & Beverage, bringing decades of culinary experience and a passion for hospitality to Kingston’s waterfront. A Kingston native, Brent’s path to the kitchen began after studying accounting at St. Lawrence College, discovering his love for cooking as a restaurant dishwasher. He worked his way up through respected kitchens, including the Queen’s University Club and Hillebrand Estates Winery. 

Red Seal certified, Brent champions sustainable practices, seasonally driven menus, and connection — between people, food, and place. His leadership and inventive style elevate AquaTerra’s reputation as one of Kingston’s top dining destinations, and he takes pride in mentoring emerging culinary talent along the way.  

Chef Justin Champagne-Lagarde has made a significant mark on the Ottawa food scene with his acclaimed restaurant, Perch, recognized for innovative tasting menus, commitment to locally sourced ingredients, ethical farming practices, and sustainability. Under his leadership, Perch was named one of Canada’s best new restaurants by enRoute magazine in 2022 and featured in Canada’s Top 100 in 2023 and 2025. 

Justin’s culinary journey began in family-run restaurants, and his career has included training at C Restaurant in Vancouver, Hawksworth Restaurant, and staging at Atelier Crenn. Since opening Perch in 2021, he has built a reputation for exquisite dishes, impeccable service, and collaboration with local producers. Beyond the kitchen, he contributes to the professional community as a Canadian ambassador for The Burn Chef Project and participates in initiatives such as the Wild Path Dinner, Harvest, and Feast of Fields.  

Marty is a second-generation farmer in Niagara-on-the-Lake who has soaked up knowledge from vineyards in California, New Zealand, and British Columbia. MW Cellars wines are made from grapes harvested from his own farms along the Niagara Lakeshore and St. David’s Bench sub-appellations. Marty is intimately involved in every step of the winemaking journey. His aim? To create a range of quality wines that are accessible to all, anytime, anywhere.