TEAM

  • Mark Wikston

    General Manager

    Mark is responsible for all day-to-day operational activities necessary to conduct effective business. He oversees the major business/operational functions of the Meat Shop including the advertising, budgetary control, inventory control and staff supervision as well as the month end functions (payment of invoices, payroll, inventory, etc). Mark also controls all activities related to inventory control (i.e., merchandising of product, maintaining appropriate inventory levels, rotating stock, accepting product and balancing inventory). In addition to these duties, Mark provides general shop and equipment maintenance. On a good day when all the behind the scenes business has been taken care of, you will catch Mark cutting meat and serving customers which he thoroughly enjoys.

  • Chef Ray - Churchhill Natural Meats

    Raymond Haymes

    Chef / Meat Manager

    Chef Raymond graduated from Niagara College Culinary Arts program in 2002 with Honours. It was here that Raymond through Niagara College’s state-of-the-art facilities and highly qualified chef faculty was able to receive practical hands-on training and the theoretical knowledge required to work as a Chef in today's growing and demanding food service industry. Raymond later went on to successfully attain the government standard, Inter-Provincial Red Seal Certificate which recognizes him as a Chef across Canada.

    Chef Raymond trained under various local Chefs, including Werner Hauer at the prestigious Tradewinds Restaurant in Fonthill. It was under Chef Werner that Raymond gained extensive knowledge and experience before moving on with his career and completing an Internship at Cherry Hill Golf & Country Club in Fort Erie. It was here that he excelled as an Executive Sous Chef and presided under the internationally known Chef Emil Rinderlin.

    Chef Raymond soon realized his lifelong dream which his family also shared, and found his roots back in Fonthill where they later opened Churchhill Natural Meats. It is here that Raymond is able to showcase his talent as a Chef and Butcher to serve customers with the finest tasting naturally-raised, drug and hormone free meats around.

    Amongst his other talents Chef Raymond also possesses an advanced knowledge of sanitation and food safety, food preparation, food presentation, resource management, menu management, the use of wine, liquor and spirits in cooking, and excellent communication skills. Raymond is also trained and certified in Health and Safety. Come on in and say hello to Chef Raymond today, it would be his pleasure to serve you.

  • Micheal

    Michael

    Meat Clerk

    As a Meat Clerk, Michael’s main job is to smile each and every day, to greet and be very courteous to customers, and to work with management and all other associates to provide a high level of customer service we so strongly encourage here at Churchhill Natural Meats. Some of Michael’s other job duties entail, assisting in any way possible and as directed to provide for a clean and safe shop environment. He must also prepare Meat-related products in a variety of sizes, trim meats prescribed by Chef Raymond’s standards, and contribute to controlling freshness and product quality. Michael also helps run the BBQ Friday, Saturday and Sundays 11am to 3pm. One little known fact about Michael is that he is inspiring to become a Chef.

  • Matt

    Meat Clerk

    As a Meat Clerk, Matt’s main job is to smile each and every day, to greet and be very courteous to customers, and to work with management and all other associates to provide a high level of customer service we so strongly encourage here at Churchhill Natural Meats. Some of Matt’s other job duties entail, assisting in any way possible and as directed to provide for a clean and safe shop environment. He must also prepare Meat-related products in a variety of sizes, trim meats prescribed by Chef Raymond’s standards, and contribute to controlling freshness and product quality. Matt also helps run the BBQ Friday, Saturday and Sundays 11am to 3pm.

  • Becky

    Meat Clerk

    As a Meat Clerk, Becky’s main job is to smile each and every day, to greet and be very courteous to customers, and to work with management and all other associates to provide a high level of customer service we so strongly encourage here at Churchhill Natural Meats. Some of Becky’s other job duties entail, assisting in any way possible and as directed to provide for a clean and safe shop environment. She must also prepare Meat-related products in a variety of sizes, trim meats prescribed by Chef Raymond’s standards, and contribute to controlling freshness and product quality. Becky also helps run the BBQ Friday, Saturday and Sundays 11am to 3pm.