Meet the Team

Michael Hauschild

Founder & Personal Chef

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 300 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.

Michael Hauschild

Founder & Personal Chef

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 300 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.

Michael Hauschild

Founder & Personal Chef

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 300 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.

Kyle Decan

Chef de Cuisine

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.

Kyle Decan

Chef de Cuisine

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.

Kyle Decan

Chef de Cuisine

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.