Chef Mary‑Frances Bahun brings more than two decades of international culinary experience to the classroom. Raised in Vancouver in a food‑centric Filipino family, she developed a passion for baking early in life. Her professional journey began at Vancouver Community College and continued through an apprenticeship at the Fairmont Chateau Whistler.
Chef Bahun’s career has taken her around the world — from refining her craft in London’s Four Seasons kitchens to expanding her skills during three formative years in Bermuda. After returning to Vancouver, she transitioned into education, earning her Provincial Instructor’s Diploma and teaching at several respected culinary institutions.
Since joining SAIT in 2017, she has become known for her thoughtful, technique‑driven approach and for inspiring students across courses ranging from Classic Desserts to Baking Apprenticeship training. Most recently, she appeared on Season 11 of Food Network’s Spring Baking Championship. She is passionate about creating delicious, joyful food — and sharing that joy through teaching.
Oki, Âba wathtech, Danit'ada, Tawnshi, Hello.
SAIT is located on the traditional territories of the Niitsitapi (Blackfoot) and the people of Treaty 7 which includes the Siksika, the Piikani, the Kainai, the Tsuut’ina and the Îyârhe Nakoda of Bearspaw, Chiniki and Goodstoney.
We are situated in an area the Blackfoot tribes traditionally called Moh’kinsstis, where the Bow River meets the Elbow River. We now call it the city of Calgary, which is also home to the Métis Nation of Alberta.