View Restaurant + Bar in the Delta Hotel is popular local spot in a great location, right downtown on the waterfront in Sault Ste. Marie. The establishment is known for its warm atmosphere, farm-to-table cuisine, and full bar, boasting cozy seating, panoramic windows, and unparalleled views of St. Mary’s River.
The chef-created menu at View is innovative, featuring international fare with local touches that change seasonally, ensuring fresh ingredients.
Peter Onishenko has been working as the Executive Chef there for one year now and says it has been an amazing experience. We sat down with the chef to get to know him a little better, including how he’s enjoying his role as a leader in the kitchen, his favourite dish from their current menu, and where he gets his inspiration.
Village Media: What is your background in the industry?
Peter Onishenko: I have worked locally for 24 years between two properties. I started working as a Steward with another business on a whim. I had just moved back to town and the business needed immediate help and my best friend was working there. He asked if I was looking for a job and the rest is history. That’s where my career started.
I lived for a bit out west and was cooking there, but decided to come back to town. I was able to attain a position at the property once again. They had a really creative Chef there at the time who taught me a lot; he encouraged me to go to school and make a career out of the industry and not just work a job.
I attended and graduated from the culinary program at Sault College while still working full time. I spent a lot of time studying and learning, completed my Red Seal and was able to apply for and achieve the position as Chef de Partie here at the Delta. Fast forward a couple years, then I was the Sous Chef here and now the Executive Chef. I have now started my fifteenth year on this property and I wouldn’t change it for the world!
VM: How big is the culinary team at View Restaurant + Bar? How are you enjoying your role leading others in the kitchen?
PO: We have a good-sized team. Currently we have 20+ associates including a strong brigade of talent. I love leading this team! Roughly 95% of our chefs have been through post-secondary education for this industry so the want and the drive of each of them makes my day-to-day enjoyable—so much so that I sponsor half a dozen associates through the apprenticeship program for their Red Seal. Love, love, love it!
VM: How would you describe the menu at View?
PO: Unique, original, fine dining fusion and impactful flavor. I have been building the menus up over the years with original items but I feel it has really come together and we are about to launch some new items to freshen it up.
VM: How do the dishes align with your personal philosophy/vision?
PO: I have such a love for food and I also happen to be artistic so it mixes well. Love what you do and do what you love and be confident and original. Express yourself through flavor. That’s the vision… self-expression and passion.
“In a world where you can be anything, be yourself.”
-Albert Einstein
VM: What would you say makes View Restaurant + Bar unique and stand out from other offerings in the area?
PO: We are a fusion fine dining establishment who pride ourselves on many homemade original items specific to our property. We have menu staples that we have taken to the next level. We source premium product for our menu and being a diverse property/ department, we utilize some of the wonderful flavours from around the world. Our dessert menus are all made in house and updated many times a year along with other menus. We are fresh consistently.
VM: What is your favorite kind of food to eat? What’s your current favourite on the menu?
PO: My favourite kind of food to eat is the food I don’t have to cook! (laughs) Joking aside, I truly do not have a favourite. There are so many great cooking styles and flavour profiles that when I feel like something in particular at that very moment, it is my favourite. I am easy to please. My favourite dish on our dinner menu currently is our Cilantro Chicken Pappardelle Pasta. It’s a well-rounded item that expresses flavors of Mexico and Italy with South African peppers in it and broccolini. It touches every level of sweet to savory.
VM: Where do you draw inspiration from for the dishes you create?
PO: I am food-curious so when I go to ethnic restaurants, I try different things and if I like the flavour profile I think about my own upbringing and the food I had and bring it together. I also like to mix multiple ethnic foods together, especially when there are common components. I have spent a lot of time researching cooking styles/techniques so I also gain inspiration from books and the lovely inter-web as well. (laughs)
VM: Is there anything special diners can look forward to over the next few months?
PO: Yes, for sure! We have just recently launched our Fall dessert menu and are preparing for our lunch menu launch that has a couple of fresh items. We are tweaking our bar menu and will be updating our dinner menu very shortly. We are definitely staying busy here on property! Also, as every year we will be featuring our Christmas Day brunch and dinner buffets as well—make sure to call and make a reservation as it fills up fast. So we have that to look forward to.
VM: Thank you so much for your time. Is there anything else you’d like to share with readers?
PO: Absolutely, I would like to show appreciation to the culinary associates for the opportunity to lead such a wonderful team, and to Samantha and Anna for the excellent help implementing these crazy ideas of mine! (laughs) And to the leadership team here for being able to see my vision. I couldn’t ask for anything better and that is why I love coming to work every day.
Visit View Restaurant + Bar or call 705-945-6999. Follow the restaurant on Facebook and book a table on OpenTable.
Stay up to date on events, promotions, and special seasonal offerings on Instagram @deltassm.