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.
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