Calgary born and raised, Chef Steve Lepine’s culinary journey led him from dishwashing at Earls to graduating top of his class from SAIT’s Professional Cooking program to cooking as sous chef at the Calgary Golf and Country Club. Along the way, Lepine worked at the Banff Springs Hotel, the Bow Valley Club and the Calgary Stampede, and received numerous awards: Lepine won the provincial Jeune Commis Rotisseurs twice and placed second at the 2010 Bocuse D’Or Canadian qualifier.
A Red Seal Journeyman and Certified Chef de Cuisine, Chef Lepine balances his love of good food and good wine with golfing, camping and traveling.
Originally from Switzerland, Chef Rolf Runkel trained in a traditional baker and pastry chef apprenticeship before his career took him to prestigious hotels around the world, including: the Fairmont Chateau Laurier, the Westin Hotel, the Four Seasons Hotel, and the Hilton Hotel in Ottawa; the Fairmont Chateau Whistler; the Fairmont Southampton in Bermuda; and the Ritz Carlton Hotel in Grand Cayman.
With over 20 years of experience, Chef Runkel worked as an executive pastry chef, an executive sous chef and a bakery consultant prior to joining SAIT in 2011 as a chef instructor in the Baking and Pastry Arts program.
A chef for more than 19 years, Andrew Hewson has worked in Vancouver, New York, England, Philadelphia and Calgary. Now a SAIT culinary instructor, Chef Hewson is passionate about Culinary Agro Literacy — the connection between the culinary arts, agriculture and foodservice sustainability. Channeling his passion, Hewson spearheaded the development of a culinary garden in 2011. What has become known as Jackson's Garden is now used to teach respect for food and ingredients as students learn to plant, grow and cook what they harvest.
Chef Hewson is also involved with the Calgary Food Committee and an active mentor to Slow Food Youth Calgary.
Keep up with the latest news, events & daily features. Sign up for our Newsletter!