Who We Are

How we do things.

Victoria's takes immense pride in serving only the finest quality beef. We work with farms and suppliers committed to ethical practices and sustainability to ensure our cattle receive the utmost care and attention. Our expert team works with each supplier to hand-select every steak, grading it to guarantee only the highest quality cuts make it to your plate.


We also proudly offer exclusive steaks from small, family-run farms that produce exceptional beef with unique flavor profiles. These often-overlooked small-scale operations provide some of the most exceptional beef in the world. We are delighted to showcase these exclusive steaks and the farmers behind them, providing our guests with a unique and unforgettable dining experience.

Finally, we are one of the few restaurants in the region able to offer certified exclusive Japanese A5 Wagyu on our regular menu. This rare and highly sought-after beef is renowned for its exceptional marbling, tenderness, and flavour. We take great pride in offering this luxurious delicacy to our discerning customers, delivering a dining experience unlike any other.

  • Cory Tower

    OWNER

    After opening Caro, Hamilton’s favourite casual Italian eatery, Cory Tower relied on his past experience as a manager in the world of fine dining to open a modern Steakhouse in the downtown core. Thus, Victoria’s was born. Cory believes that fine dining doesn’t have to be stuffy - and certainly doesn’t need to be reserved for special occasions. Amazing food and gatherings of friends & family should be enjoyed often.

  • Andrew Ashpole

    CHEF

    Chef Andrew Ashpole comes to us from helming the kitchens at several notable restaurants including Spencer's at the Waterfront, the nose-to-tail destination, The Queen & Beaver, and most recently the globally inspired gem, The Diplomat. With a cherished family heritage as the grandson of a Butcher, Chef believes in providing the very best proteins and does so by sourcing hyper-local and seasonal ingredients while working with some of the best suppliers in the region. Most importantly, Chef cares. A lot. His appreciation and respect for his dishes, and the guests he serves them to, is only one of many traits that make him such a successful leader in the kitchen.