About Us

With global cuisine and a beverage program that evoke a sense of place while focusing on low- and no-waste preparations, the Dispatch team will show you the way to a place that feels foreign, yet familiar.

Located on Niagara’s wine route in the grassroots arts district of downtown St. Catharines, Ontario, Dispatch offers an elevated culinary and hospitality experience without the fuss of fine dining. It’s the place you’ve never been before, each and every time.

Dispatch is a certified Living Wage Employer at the champion level, and our team members are ardent advocates for fair and equitable labour practices and personal and collective wellbeing. Dispatch operates without the tipped minimum wage model, and strives to be a safe and welcoming space for all members of the community.

Dispatch was named one of Canada's Top 10 Best New Restaurants by enRoute Magazine.

Restaurant & Beverage Manager Michael Kapusty (he/him) brings an unmatched standard of service and a passion for personalized experiences that makes dining at Dispatch memorable from start to finish. Michael is a certified Sommelier with The Court of Master Sommeliers from Laguna Beach, California. Michael lived and studied in Dunedin, New Zealand, where he garnered an appreciation for sustainable agriculture and the Otago wine terroir. After traveling through China, Latin America and the United Kingdom, Michael returned to Canada to work in some of Canada’s best restaurants before departing to the Cayman Islands to further develop his skills as a beverage and hospitality professional. Since moving back to Canada, Michael has assisted in a number of restaurant openings, achieving national critical acclaim. 

Born in Turkey, Chef Gizem Afsar’s (she/her) culinary journey began at a young age, captivated by the world of flavours and spices. Immersed in a family of food enthusiasts, her passion for cooking flourished under the guidance of her talented grandmother, whose culinary prowess served as a constant inspiration. After completing her business management bachelor's degree, Gizem pursued her true calling by attending one of Turkey's premiere culinary schools. Gaining invaluable knowledge and skills, she honed her craft and ventured into the vibrant culinary scene of Istanbul. Working at esteemed establishments such as Eataly and Soho House, Gizem's talent and dedication were recognized, paving the way for new adventures.

An opportunity arose for Gizem to embark on an exciting journey to Alaska, where she contributed her expertise as a Sous Chef at a renowned Marriott Hotel in Anchorage. Continuing her culinary journey, Gizem decided to pursue further education in Canada, obtaining a two-year culinary management diploma from Niagara College. In 2021, Gizem joined the Dispatch team, embarking on an exciting chapter in her career. At Dispatch, Gizem Afsar brings together her rich cultural heritage, extensive training, and unwavering passion to deliver exceptional cuisine.

Chef Emre Afsar (he/him) is no stranger to the Dispatch kitchen, having popped up with his partner Gizem for Turkish brunches and jumping in with extra hands. Emre was born in Turkey and grew up in a big family that shares a deep love for cooking and baking. From a young age, he found himself drawn to the culinary world, and after graduating from one of Turkey's finest culinary schools, Emre delved into the world of professional cooking and baking. His culinary journey has taken him to various esteemed establishments across Turkey, America, and Canada, including renowned venues such as Eataly, St. Regis, Spago, and Hilton

Mixologist Jared Boller's creativity, passion, and humility as a professional mixologist/consultant/ambassador have led him on a journey around the globe. Boller has established himself as an industry leader through winning numerous cocktail competitions and setting up award-winning beverage programs in Denver, New York, Florida, and Toronto. With a growing list of accolades and numerous publications to his name, he most recently acted as the national ambassador for Proximo Spirits impressive Whiskey portfolio. Boller prides himself on educating consumers and training future bartenders on the artistry of the bar and providing history lessons to everyone that will listen. Boller would love to share a perfectly made cocktail with you while chatting about spirits and the hospitality industry.

Product Development Manager Jake Mach (he/him) is a homegrown advocate for everything that the Niagara Region has to provide. He has a strong connection to food grown here, a love of the community and soft spot for Niagara peaches. Through his culinary education and experience he aims to serve guests in a way that is exciting, educational and meaningful.

Dispatch was founded by Chef Adam Hynam-Smith and marketing executive Tamara Jensen. Dispatch was conceived of to reflect a passion for travel, community, and sustainability, and as a place to foster meaningful and memorable experiences for Dispatch guests. With over 25 years in the hospitality industry, Adam (he/him) brought his Australian-bred approach to continuous learning and the authentic celebration of global flavours and cooking techniques. As an award-winning marketing and brand strategist and visual artist, Tamara (she/her) continues to work with the team as an advisor, aiming to create meaningful connections with guests and the larger community.

We are always seeking individuals with a passion for hospitality and the desire to grow in their career. Email careers@dispatchrestaurant.com with your CV and a note regarding your full-time or part-time availability.

About working at Dispatch:

We are a small but mighty team, focused on delivering unique food and drink experiences in a welcoming and inclusive environment.

Dispatch currently operates four days a week (Thursday, Friday, and Saturday from 4pm to 10pm; Sunday from 11am to 4pm).

As a certified living wage employer at the champion level, we are committed to compensating all employees and contractors above the Niagara Region livable wage, as determined by the Ontario Living Wage Network. Wages are based on position and experience.

Dispatch is a non-gratuity restaurant. We believe hospitality is a valuable part of our society and that hospitality workers should be fairly and equitably compensated for by their employers.

Employee compensation includes health benefits packages and four weeks of paid time off annually.

Dispatch is located in the east end of Downtown St. Catharines; we are passionate about our neighbourhood and community, and strive to provide a welcoming atmosphere for all individuals. We have a zero tolerance policy for hate, harassment, and racism. Read our policy to promote equity, anti-racism, and anti-harassment here.

Dispatch is located on the traditional territory of the Anishinaabeg, the Haudenosaunee, the Attawandaron and Wyandot peoples and the Mississaugas of the Credit First Nations. This territory is covered by the Upper Canada Treaties and within the land protected by the Dish With One Spoon Wampum agreement. Today this gathering place is home to many nations and we offer our sincere gratitude to the original and continued stewards of this land, and to all nations, recorded and unrecorded, who take care of this land and have since time immemorial. 

Dispatch is the anchor tenant of the redeveloped Lincoln Theatre, which formerly housed a 750-seat cinema. Located in the heart of the arts district in downtown St. Catharines, Ontario, Dispatch is surrounded by performance and fine arts venues, and sits directly on the wine route connecting the world-renowned Niagara wine regions.

Designed by Brian Burgess & Associates in conjunction with Ramm Design Labs, the open-concept dining room features ample natural light and a view of the open kitchen from every angle. The Chef's Counter perches at the kitchen pass, allowing for intimate tasting menu experiences for two. A custom sound system and ever-evolving playlists are courtesy of local DJs Marinko Jareb and Dr. Adnan Pirbhai.

Design elements draw on the marine-deco style of the original building, and custom large scale artwork by Tamara Jensen inspires the colourful accents in decor and the restaurant brand. Brand elements were developed by Shaun O’Melia.