Meet the Team

Michael Hauschild

Founder & Personal Chef

Born and raised in Ottawa, I have always been extremely passionate about the culinary arts. I graduated from Canada’s premier culinary school; The Culinary Institute of Canada, and have practiced culinary coast to coast. I have worked at a fine dining waterfront restaurant in Charlottetown, two of Ottawa’s top restaurants; Supply & Demand, and Amuse Kitchen & Wine, and worked at 5-star Cedar Creek Estate Winery in the Okanagan Valley, BC. Most notably, I was selected and competed for U-25 Culinary Team Canada and won two silver medals at The Culinary World Cup in Luxembourg. In October of 2019, I opened a sold out pop up restaurant for one night as the head chef. I have been the private chef for reputable clients on private islands which later brought me to the Toronto market where I would cook breakfast, lunch, and dinner for a family at a fine dining level. I look forward to sharing my experience and stories with you at your next event.

Michael Hauschild

Founder & Personal Chef

Born and raised in Ottawa, I have always been extremely passionate about the culinary arts. I graduated from Canada’s premier culinary school; The Culinary Institute of Canada, and have practiced culinary coast to coast. I have worked at a fine dining waterfront restaurant in Charlottetown, two of Ottawa’s top restaurants; Supply & Demand, and Amuse Kitchen & Wine, and worked at 5-star Cedar Creek Estate Winery in the Okanagan Valley, BC. Most notably, I was selected and competed for U-25 Culinary Team Canada and won two silver medals at The Culinary World Cup in Luxembourg. In October of 2019, I opened a sold out pop up restaurant for one night as the head chef. I have been the private chef for reputable clients on private islands which later brought me to the Toronto market where I would cook breakfast, lunch, and dinner for a family at a fine dining level. I look forward to sharing my experience and stories with you at your next event.

Michael Hauschild

Founder & Personal Chef

Born and raised in Ottawa, I have always been extremely passionate about the culinary arts. I graduated from Canada’s premier culinary school; The Culinary Institute of Canada, and have practiced culinary coast to coast. I have worked at a fine dining waterfront restaurant in Charlottetown, two of Ottawa’s top restaurants; Supply & Demand, and Amuse Kitchen & Wine, and worked at 5-star Cedar Creek Estate Winery in the Okanagan Valley, BC. Most notably, I was selected and competed for U-25 Culinary Team Canada and won two silver medals at The Culinary World Cup in Luxembourg. In October of 2019, I opened a sold out pop up restaurant for one night as the head chef. I have been the private chef for reputable clients on private islands which later brought me to the Toronto market where I would cook breakfast, lunch, and dinner for a family at a fine dining level. I look forward to sharing my experience and stories with you 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!