Georg Windisch was born and professionally trained in Austria and has extensive work experience in the hotel industry in Europe, Australia, Asia and Canada. Before starting his own company and joining SAIT, he was the Executive Chef at the Pan Pacific Hotel in Singapore.
Michael Dekker is an award winning former executive Chef of Rouge. In 2010, Rouge ranked No. 60 on the San Pellegrino World's Best Restaurant list. Chef Dekker is an alumnus and is proud to be back in the SAIT kitchen, this time on the teaching side of the chopping board.
Originally from Switzerland, I trained in a traditional apprenticeship for 3 years.
Moved to Bermuda at the age of 20 and assumed my first job as a pastry chef.
In 1987 came to Ottawa where I worked for all major hotels, Fairmont Chateau Laurier as Assistant Pastry Chef, The Westin Hotel Executive Pastry Chef, The Four Season Hotel Executive Pastry Chef, Hilton Hotel executive Pastry Chef.
In 1997 I moved to Whistler to work for the Chateau Whistler a Fairmont Hotel as Executive Pastry Chef.
In 2000 transferred to Bermuda to the Fairmont Southampton, holding the position of Executive pastry chef and was later promoted to Executive Sous Chef.
Summer of 2008 I joined the Ritz Carlton Hotel in Grand Cayman, ranked in the top 10 hotels of the world, in the capacity of Executive Pastry Chef.
Fall of 2011 I joined the talented team here at SAIT as a Chef Instructor for the Baking and Pastry Arts Program.
Outside of work, I enjoy outdoor activities such as cycling, running, skiing, hiking and tennis. I love to take in a life theater show or concert or any sort of cultural activity.
Andrew has been a chef for 19 years in Vancouver, New York, England, Philadelphia and Calgary. He is currently a Culinary Instructor in SAIT Polytechnic’s School of Hospitality and Tourism. Chef Hewson is the 2010/11 recipient of the Cadmus Foundation Trades Teaching Chair which provides a trades instructor the time and resources to pursue a research project that will promote the trades. His project is centred around a term called Culinary Agro Literacy. This is the connection of Culinary Arts/Hospitality training, Agriculture and Foodservice sustainability. Chef Hewson believes strongly that our future foodservice leaders not only need a strong foundation in the skills of their trade but also in sustainability issues that face the industry. To that end he has lead a project to build a large culinary garden as part of the School where students now have the opportunity to plant, grow, harvest and cook their ingredients. Chef Hewson is involved with the Calgary Food Committee, mentor to Slow Food Youth Calgary and has been on the Slow Food Calgary steering committee for past 5 years.
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