Chef Alan Roote was born and raised in a small village on the shores of Lake Huron, Ontario. His wide-ranging domestic and international culinary experience led him to a teaching position at NAIT in 2001.
David Mercier has a long history with NAIT, first as a student, then working as a production chef for NAIT Food Services and now as an instructor. In 2000, he was part of a team of chefs who set the Guinness World Record for the largest Christmas yule log cake.
David Whitaker graduated with honours from NAIT’s Culinary Arts program in 1983. In his career, he undertook the successful operation of Wedding Sweet Custom Cakes. David joined NAIT as an instructor in 2003.
Ganesh Subramanya began his culinary journey in Mumbai, India, when he enrolled in a Hotel Management and Catering Technology program in 1990. He moved to Edmonton in 2003 and started teaching at NAIT in 2013.
Harjeet Mehdwan is a Hotel Management graduate and started his career with Hotel Le Meridien in New Delhi, India. He has worked for Carnival Cruise Lines, cooking for up to 5000 people on a regular basis.
Born in Sunderland, England, Ian Campbell inherited his passion for cooking from his grandmother. He moved to Canada in 1973 and was once in the service of Prince Charles and Lady Diana during their world tour in 1983.
Born and raised in Edmonton, Jason St. Laurent graduated from the NAIT Culinary Arts program in 2005. After working in sunny Osoyoos, BC, he returned to his hometown, where he was executive chef for NAIT Food Services and Catering before accepting a teaching position in 2011.
Hailing from Rocky Mountain House, Alberta, Maynard Kolskog graduated from NAIT’s Commercial Cooking program in 1980. To expand and educate his palate early in his career, Maynard went on a cycling and culinary adventure through Europe.
Edmonton-born Mike Maione’s cooking career began during high school. A graduate of Archbishop O’Leary High School, Mike worked part-time in kitchens before enrolling in and completing NAIT’s 2-year Professional Cooking program. He joined NAIT in 2002.
Nigel Webber graduated from the NAIT Apprentice Cook program with top honours and began his culinary apprenticeship under Austrian-trained Chef Erwin Blumert and one of Canada’s great chefs, Simon Smotkowicz.
Born in Northern Alberta, Patisserie Chef Norman Brownlee graduated from the NAIT Culinary Arts program in 1990 and the Baking program in 1994. Over his career, he has studied chocolate art, sugar art, candy making, ice cream, entrements and plated desserts.
Paul Campbell graduated from NAIT’s Apprentice Cook program and has worked extensively in Edmonton’s restaurant community, where he owned and operated Café de Ville for 15 years. He joined NAIT's Culinary Arts program in 2014.
Randall Stasuk graduated from the NAIT Commercial Cooking diploma program in 1986. After working in hotels and restaurants across Edmonton, he joined NAIT as an instructor in 1996. He currently teaches Contemporary Dining to second-year students in Ernest's Dining Room.
Ron Wong originally completed NAIT's Electrical Technician program, but his passion for culinary arts brought him back to NAIT to complete the Commercial Cooking program. In 1990, he took a position with NAIT Food Services and hasn't looked back.