Faculty
Norman Brownlee
CCC
Patisserie Chef Norman Brownlee's attraction to the culinary arts and dedication to lifelong learning have shaped his professional career. Along with a strong work history, his impressive education credentials include the Canadian Chef de Cuisine certification. Norman has also coached and mentored students of the highly successful Culinary Team NAIT.
Michael Gobin
CCC
Chef Michael Gobin mastered his culinary skills at prominent hotel properties in Bad Kleinkirchheim, Austria. Over the past 13 years, he has taught a variety of courses at the School of Hospitality and Culinary Arts. He is also the school’s expert in the art of ice carvery.
Jeff Gordon
Chef Gordon’s impressive culinary repertoire includes stints at prestigious properties, including Walden’s, The Crêperie, Boccalino’s and the Fairmont Hotel MacDonald’s Harvest Room. As a faculty advisor and chef instructor, he shares his joie de vivre with students, teaching contemporary cuisine in Ernest’s, NAIT's premier dining room.
Maynard Kolskog
Chef Maynard Kolskog trained in NAIT's Commercial Cooking program, worked extensively in Edmonton's restaurant community – including operating his own restaurant for several years – and returned to NAIT as an instructor to share his passion for Italian cuisine with apprentice cook and culinary arts students.
Robert Légère
Chef Robert Légère has a diverse background, which includes cooking for state dignitaries and Olympic athletes. He has taught a full range of apprentice cook and culinary courses, and is currently teaching first-year students in Kitchen Fundamentals and Range classes.
Troy Lymburner
Since returning to his alma mater as a Culinary Arts instructor, Chef Troy Lymburner has been an invaluable part of the Culinary Team NAIT coaching team, and active in Club Culinaire. He has also facilitated the Austrian Exchange program (2008/09), and organized International Culinary Tours.
Allan Roote
Chef Allan Roote brings an extensive cross-country and international work experience background to his instructional position with NAIT's Culinary Arts program, and has a strong reputation for positively influencing aspiring students.
James Szutarski
Chef James Szutarski, a graduate of NAIT’s Apprentice Cook program, has worked in hotels and resorts, has operated a catering company, has written food and lifestyle articles for the Edmonton Sun and Edmonton Life magazine, and has developed recipes for the popular Company’s Coming line of cookbooks. A member of NAIT’s Culinary Arts instructional team since 2004, James teaches a variety of Apprentice Cook and Culinary Arts Diploma courses.
Stanley Townsend
For over 22 years, Chef Stanley Townsend, well known for his culinary demonstrations, has taught a full range of apprenticeship and culinary arts programs. His portfolio includes overseeing NAIT’s Culinary Arts Diploma Program, coordinating special events and high school activities. His diverse teaching repertoire includes innovative culinary programs at the Jasper Park Lodge, pre-employment courses and teaching to a captive audience at the Edmonton Institute, a maximum security penitentiary.
Vinod Varshney
B.Sc.
Chef Vinod Varshney is a Journeyman Cook, a Journeyman Baker, an award-winning chef, and manager of the very successful Culinary Team NAIT. He has been an instructor in the Culinary Arts program for the past 22 years.
Nigel Webber
Chef Nigel Webber has an impressive track record as an international award-winning chef, coupled with extensive international training and culinary competition experience. Most recently, he has led Culinary Team NAIT to several medals in Singapore and Germany.
Dan Westgeest
B.Ed.
Retail Meatcutting Chair Dan Westgeest is a seasoned professional with over 40 years of experience in the retail and wholesale sectors. Under Dan’s guidance, NAIT’s Retail Meatcutting program has become a recognized leader in Western Canada, offering students hands-on experience and top quality instruction.
David Whitaker
A graduate of NAIT’s own Culinary Arts program, Edmonton-born chef David Whitaker has a well-rounded career in culinary arts. Not only has he pursued his passion for cooking, but he has also mastered the science of baking and pâtisserie. Since joining NAIT’s Culinary Arts faculty in 2003, David has taught a variety of Culinary Arts and Apprenticeship courses, and he continues to refine his pâtisserie skills.
Ron Wong
M.Ed.
A graduate of NAIT Electrical Technician program, Chef Ron Wong returned to NAIT to complete the Commercial Cooking program, where he graduated with honours. A NAIT staff member since 1990, Chef Wong oversaw operation of NAIT’s cafeterias, became a chef instructor in 1993 and was later promoted to Assistant Program Head, responsible for the Apprentice Cook and Culinary Arts Certificate programs, as well as for continuing education courses in culinary arts.