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.

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.

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.

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.

Malcolm Gillies

Personal Chef & Sommelier

A cross Canadian childhood spent in Ottawa and Montreal, I developed a love of all things food at a young age cooking in the home. My father growing up in India, and my mother eating primarily vegetarian meant diverse family meals. Starting my career working at Westboro mainstays The Wellington Diner and Caffe Mio while attending high school gave me an early introduction to cooking. Following that, I attended Algonquin College and began working at Trio wine bar and lounge. Spending the next few years working a variety of bistros and fine dining restaurants such as The Urban Pear, Back Lane Café, and Beckta. I have travelled to Europe, spending two months working at one Michelin starred, Den Røde Cottage in Copenhagen. Upon return to Canada I spent several years at North and Navy, working my way up to junior sous chef. I currently work at The Whalesbone and am attending the University of Athabasca majoring in marketing.

Malcolm Gillies

Personal Chef & Sommelier

A cross Canadian childhood spent in Ottawa and Montreal, I developed a love of all things food at a young age cooking in the home. My father growing up in India, and my mother eating primarily vegetarian meant diverse family meals. Starting my career working at Westboro mainstays The Wellington Diner and Caffe Mio while attending high school gave me an early introduction to cooking. Following that, I attended Algonquin College and began working at Trio wine bar and lounge. Spending the next few years working a variety of bistros and fine dining restaurants such as The Urban Pear, Back Lane Café, and Beckta. I have travelled to Europe, spending two months working at one Michelin starred, Den Røde Cottage in Copenhagen. Upon return to Canada I spent several years at North and Navy, working my way up to junior sous chef. I currently work at The Whalesbone and am attending the University of Athabasca majoring in marketing.

Malcolm Gillies

Personal Chef & Sommelier

A cross Canadian childhood spent in Ottawa and Montreal, I developed a love of all things food at a young age cooking in the home. My father growing up in India, and my mother eating primarily vegetarian meant diverse family meals. Starting my career working at Westboro mainstays The Wellington Diner and Caffe Mio while attending high school gave me an early introduction to cooking. Following that, I attended Algonquin College and began working at Trio wine bar and lounge. Spending the next few years working a variety of bistros and fine dining restaurants such as The Urban Pear, Back Lane Café, and Beckta. I have travelled to Europe, spending two months working at one Michelin starred, Den Røde Cottage in Copenhagen. Upon return to Canada I spent several years at North and Navy, working my way up to junior sous chef. I currently work at The Whalesbone and am attending the University of Athabasca majoring in marketing.

Jordan White

Personal Chef

Born into a Jamaican-Canadian household I was exposed to a diverse palate early on. I began cooking and experimenting with dishes for friends and family before eventually enrolling at Algonquin College in the Culinary Arts Program where I was trained in French cuisine. My specialization however, is in Jamaican-Carribean style of cuisine. Upon graduation I decided to expand my knowledge in a variety of kitchens around the Ottawa food scene. Most notably, I was the Sous-Chef at Dreamland Cafe and Hunter’s Public Ale House and have since acquired new skills  working at Social and Amuse Kitchen & Wine. Currently, I am working at Two Six Ate while also cooking as a member of the team here at InHaus Cooking. I look forward to meeting you at our next event!

Jordan White

Personal Chef

Born into a Jamaican-Canadian household I was exposed to a diverse palate early on. I began cooking and experimenting with dishes for friends and family before eventually enrolling at Algonquin College in the Culinary Arts Program where I was trained in French cuisine. My specialization however, is in Jamaican-Carribean style of cuisine. Upon graduation I decided to expand my knowledge in a variety of kitchens around the Ottawa food scene. Most notably, I was the Sous-Chef at Dreamland Cafe and Hunter’s Public Ale House and have since acquired new skills  working at Social and Amuse Kitchen & Wine. Currently, I am working at Two Six Ate while also cooking as a member of the team here at InHaus Cooking. I look forward to meeting you at our next event!

Jordan White

Personal Chef

Born into a Jamaican-Canadian household I was exposed to a diverse palate early on. I began cooking and experimenting with dishes for friends and family before eventually enrolling at Algonquin College in the Culinary Arts Program where I was trained in French cuisine. My specialization however, is in Jamaican-Carribean style of cuisine. Upon graduation I decided to expand my knowledge in a variety of kitchens around the Ottawa food scene. Most notably, I was the Sous-Chef at Dreamland Cafe and Hunter’s Public Ale House and have since acquired new skills  working at Social and Amuse Kitchen & Wine. Currently, I am working at Two Six Ate while also cooking as a member of the team here at InHaus Cooking. I look forward to meeting you at our next event!