Chef Michael Allemeier has travelled the world and Canada learning his craft. Prior to joining SAIT as a Culinary Instructor, Chef Allemeier ran some of Western Canada's most exciting kitchens. One of his highest-profile meals was cooking for Presidents Clinton and Yeltsin during their Vancouver Summit Meeting. His career has received many awards and accolades, the most notable occurring while he was Executive Winery Chef at Mission Hill Family Estate, where he was awarded the honour of leading one of the "Top Five Winery Restaurants in the World" by Travel and Leisure Magazine. As a proven communicator and charismatic personality, he has had many opportunities to be on television and is also a published author. Chef Allemeier completed his CMC (Certified Master Chef) June 2017, becoming Canada's third Chef to achieve this designation.

Chef Vanessa Mendoza has a world of experience in the culinary arts – literally. A SAIT graduate with over 20 years of industry practice, Mendoza has travelled the world and won numerous awards along the way, including: Grand Gold, Best Chef award for Norwegian Salmon in the 13th Food and Hotel Asia Culinary Challenge; gold in the 22nd Annual International Salon Culinaire D'Ecosse; and six gold medals in the Southern Alberta Culinary Arts Salon. From personal chef and consultant to Sous Chef for the Department of Foreign Affairs, Mendoza has served prominent heads of state – Emperor Akihito and Empress Michiko, Canadian Prime Ministers Jean Chrétien, Paul Martin and Stephen Harper, and Presidents George Bush and Barack Obama – to name only a few.

Andrew Hewson has been a chef for 25 years in Vancouver, New York, England, Philadelphia and Calgary. Chef Hewson is the 2010/11 recipient of the Cadmus Foundation Trades Teaching Chair, which provides an instructor the time and resources to pursue a research project that will promote the trades. His project was centred on a term called Culinary Agro Literacy. This is the connection of Culinary Arts/Hospitality training, Agriculture and Foodservice sustainability. Chef Hewson strongly believes that our future foodservice leaders not only need a solid foundation in the skills of their trade, but also in sustainability issues that face the industry. To that end he has led a project to build a large culinary garden (Jackson Henuset Memorial Culinary Garden) as part of the school. This outdoor classroom and demonstration site gives students the opportunity to plant, grow, harvest and cook their ingredients.

Chef Rosalyn Ediger competed in local, national and international competitions with successes in Singapore and Hong Kong. She completed a stage at Gordon Ramsay at Claridge's in London, was the Chef de Cuisine at the Canadian Embassy in China and became part of the opening team for Four Seasons Hotel Beijing. Back in Canada, she combined the art of diplomacy through food and hospitality in her new position at Global Affairs Canada. This role also allowed her to travel to Davos, Switzerland to cook for the Canada reception hosted by Prime Minister Justin Trudeau at the World Economic Forum. Also, while in Ottawa, Rosalyn held the role of Chef de Cuisine at the Royal Danish Embassy which later took her to Copenhagen for further training. She is the current 2019-2020 Cadmus Trades Teaching Chair.

Cynthia Johnston is a SAIT, Hotel and Restaurant Administration (Honours) graduate. With her new diploma in hand, her career started at the Sheraton. From there, she moved to the Fairmont Hotels, the Delta Calgary Airport and then back to the Fairmont Palliser, where she managed 5 departments with 65 staff. For the past 25 years, Cynthia has been part of the SAIT Hospitality program – influencing the lives and careers of so many bright young people. Over the past 20+ years, the School of Hospitality and Tourism has taken 46 study tours, of which Cynthia has led ten, providing unique learning experiences for over 1,000 students and 135 faculty and staff. The school has visited every continent except Antarctica, and if they ever open a good restaurant, start making wine or develop an interesting resort, we will surely be on the next plane!