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Meet the InHaus Cooking Team

The Talent Behind the Taste

At InHaus Cooking, we are a passionate team of chefs from around Canada, each bringing our own unique perspective and approach to food.

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Michael Hauschild

Founder

Winner of the 2023 PEI Shellfish Festival Garland International Chefs Challenge & a 2024 Food Service & Hospitality 30 Under 30 recipient.

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Kyle Decan

Private Chef

Former Chef de Cuisine at Fraser cafe with over a decade of experience—including cooking at the Olympics in South Korea and Brazil.

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Ben Pringle

Private Chef

Over a decade in Ontario’s restaurant scene—rising from dishwasher to Chef de Cuisine at one of Ottawa’s top fine dining spots.

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years of combined professional culinary experience
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private dinners prepared across Canada and internationally
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years of luxury private chef experience in the thousand islands, Palm beach Florida, Turks & Caicos and Costa Rica
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Rooted in Collaboration, Fueled by Passion.

We believe in cooking with the seasons and sourcing the freshest ingredients possible and building strong relationships with local farmers and producers in Ottawa and Canada.

Whether it’s an intimate dinner, large scale event or corporate meeting; our goal is always the same. To provide an exceptional, personalized experience that will make each dish as memorable as possible.

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Michael Hauschild

Founder

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Born and raised in Ottawa, I have always been extremely passionate about the culinary arts which started from a young age. After high school, I graduated from Canada’s premier culinary school; The Culinary Institute of Canada in Charlottetown PEI, and have practiced culinary coast to coast.

I have worked in restaurants in the Maritimes, back to Ottawa and all the way to the west coast in the wine region of the Okanagan Valley. I won two silver medals representing U-25 Culinary Team Canada in Luxembourg before eventually moving back to my home town to start the next chapter of my career.

In 2019 I launched my business; InHaus Cooking. Over the last few years I have prepared over 1000 private dinners including cocktail parties & weddings and worked full time for families in Toronto, in the 1000 Islands, and most recently in Turks & Caicos. Over this time I have also worked for a variety of different Ambassadors in Ottawa and opened multiple 7-course pop-up restaurants.

In 2023, I was the winner of the PEI shellfish festival Garland International chefs challenge. In 2024, I was a recipient of the food service and hospitality magazine 30 under 30.

The InHaus Cooking team thrives on using seasonal, high quality ingredients and will fully customize any menu that will suit your palate, allergies, and dietary restrictions. I look forward to creating a memorable moment for you and your guests at your next event.

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Kyle Decan

Private Chef

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From a young age, there has always been a drive and passion to create lively and hospitable settings for any scenario. There was a moment of realization, after religiously watching episodes of Jamie Oliver’s “ Naked Chef”, that every person deserves to receive the same, if not more, enjoyment and pleasure of a well cooked meal and the great conversation that ensues.

With a focused mindset there was a push to learn and understand how to provide the best experience that one can provide for any guest.

Upon graduating from the George Brown Culinary Institute, at 20 an opportunity arose to apprentice under the well regarded Chef Michael Stadtlander at Eigensinn Farm. While working alongside Chef Stadtlander a greater appreciation of where our products originate and how to serve the utmost quality became a priority. My career then carried along to a tenure at the esteemed Fraser Cafe & the Rowan establishments and worked my way up through to Chef de Cuisine for over a decade. Between that tenure I had the opportunity to work as a chef at the South Korea and Brazil Olympics in 2016 and 2018.

Following the covid-19 pandemic I was given the opportunity to work as a private chef for a family in the Thousand Islands. It is there where I gained 3-years of high-end private dining experience.

Always grasping at the chance to further grow and expand has brought me around the world and creating intimate moments for every guest has always been a true pleasure.

I look forward to working with you to make your next event special.

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Ben Pringle

Private Chef

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An experienced and dedicated culinary professional with a background in fine dining and high volume food service. From the age of 16, I have cultivated a passion for cooking and have transformed from an eager dishwasher to a knowledgeable Chef working in popular Canadian restaurants.

Graduating with an honours degree in Culinary Management at Algonquin College, I’ve spent over a decade refining my skills in fast paced kitchens. Experience ranges from Chef de Partie at Breadalbane Inn to Fraser Cafe in Ottawa preparing high quality food. Most recently as the role of Chef de Cuisine at The Rowan, a fine dining restaurant with 40 seats.

I have spent more than a decade working in Ontario’s restaurant industry. I look forward every day to applying my knowledge and experience to the InHaus team and our unique culinary approach for pushing new, frequently changing menus.