Matt Ott 

General Manager

Before joining the Templeton Landing family as General Manager, Matt Ott spent over 20 years in the food and beverage industry, starting as a line cook and took his passion to becoming a chef. Matt eventually worked as a chef for over 6 years. He took his passion as a chef to teaching and spent 4 years teaching culinary arts at Niagara Culinary School. He shifted gears as a Bar Manager for a couple years and eventually has worked as a General Manager for the prior 14 years.

In 1995, Matt opened The Hard Rock Café in Niagara Falls and was chosen as a corporate trainer and even cooked for the VH1 Backyard BBQ with John Cougar Meloncamp! 1995 is also the year that Matt took his dedication for helping people to become a Volunteer Firefighter for Youngstown, NY for 12 years.

Matt is thrilled to join the Specialty Restaurants Corporation team and build with the Templeton Landing family!

David Pruett

Director of Catering

David’s first job at age 15 was as a dishwasher in a small Italian restaurant in his hometown of Farnham, NY, a city of only 424 people. He was soon promoted to ‘salad maker’ and was officially in the Hospitality industry for life! He moved to Buffalo at age 18 and worked as a server and bartender in several local establishments. David became a General Manager at age 25 of a restaurant in Buffalo’s AAA Baseball stadium. He also was given the responsibility of Catering 40 luxury suites in the ballpark. David then went to the Hyatt in Buffalo where he was a Banquet Manager for 6 years and then a Catering manager for 2 years. He moved his way up and became the Director of Catering and Food & Beverage Director at another Western New York Hotel. He was hired as an Assistant General Manager in 2017 and soon became the Director of Catering at Templeton Landing. David enjoys connecting with his guests and incorporating their personalities into their special events!


Service Manager

Patrick is an easy going guy who loves to have fun in and out of work. He always works hard and strives to meet deadlines. You will never find a more dedicated employee then Patrick. The worst possible thing to Patrick is not meeting expectations and letting his peers and supervisors down. That being said he is always willing to go the extra mile to achieve. "I love Templeton Landing and SRC and hope this will be the last job I have before my retirement. When that time comes, I look forward to being promoted to “guest” and being able to enjoy this beautiful place from a whole different perspective."

Paul Lauricella

Executive Chef

Born and raised in Buffalo, Executive Chef Paul Lauricella has always been destined to be in the kitchen. On Lauricella's 14th birthday, he asked for a Gas Grill and the rest is history! After graduating from Indiana University of Pennsylvania Culinary Academy in 1999, Lauricella landed an internship at the Biltmore Estate in Asheville, NC and was part of a culinary team at the largest privately owned estate in the country. In the last 10 years, Chef Paul Lauricella has cooked for the Triple Crown, The Masters (3 times!), The Kentucky Derby, the US Women's Open and even the victims of Katrina. However, nothing tastes as sweet as creating for the people of his favorite city here in Buffalo. Chef Lauricella spent 2 years working as a Chef with the Buffalo Sabres - working alongside the nutritionist and coaches to help prepare the most appropriate meals for the players, and any VIP that visited the arena. Most recently, Lauricella worked at the Niagra Falls Country Club before joining the Templeton Landing family 2 years ago. At Templeton Landing, Chef Lauricella has brought forth a fresher approach with a focus on seafood and local, summer flavors. On his free time, Lauricella enjoys spending time with his wife, his 2 Italian Mastiffs, and hosting cooking classes for the local community. His creativity goes beyond the kitchen, and can be found in his acrylic paintings on canvas that are donated to local charities and organizations.


2 Templeton Terrace
Buffalo, NY 14202

Special Events open year-round!

PH: 716-852-7337

PH: 716-852-2260

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About Specialty Restaurants Corporation (SRC)

SRC, founded in 1958 by World War II Army Aircorp veteran, David C. Tallichet Jr., has been an industry leader for more than 50 years with a portfolio of 21 award-winning restaurants throughout the United States.

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Special Events Office
Monday – Friday   9am-5pm

Saturday - Sunday 10am-3pm

and based upon appointments

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