Meet our instructors
Chef Michael Allemeier
Chef Michael Allemeier grew up in Johannesburg, South Africa, apprenticed in Winnipeg, and worked in London, Montreal, Toronto, Vancouver, Whistler and Calgary.
Allemeier’s culinary career in Western Canada led him from executive chef at Vancouver’s Bishops restaurant to executive chef at Calgary’s Teatro restaurant to winery chef at the award-winning Mission Hill Winery in the Okanagan Valley – one of the world’s top 5 wineries. He also hosted five seasons of the Food Network’s education-based cooking show
Cook Like a Chef. In 2009, Chef Allemeier joined SAIT as instructor for the Professional Cooking and Cook Apprentice programs.
“I still get into a professional kitchen regularly to keep in touch with industry,” says Allemeier. “That connection is critical to my own professional growth and to introduce my students to the industry.”
Chef Allemeier is committed to lifelong learning and is currently working toward adding a Certified Master Chef credential to his Red Seal Journeyman and Certified Chef de Cuisine designations.
Alita Brown
Alita Brown’s hotel experience spans both the food and beverage side, and the rooms side of the hospitality industry. Working for restaurants and for both chain and independent hotels, Alita has been a server, a housekeeping supervisor, a front office manager, a food and beverage director, and even a bookkeeper in hotels like the Lodge at Kananaskis, the Palliser Hotel and the Westin. Alita joined SAIT’s Hospitality Management program as instructor in 1999 and teaches in the classroom and in the Highwood dining room.
Committed to education, including her own, Brown graduated from SAIT’s Hotel and Restaurant Administration program and went on to earn a provincial instructor diploma from Vancouver Community College. Brown is currently working on her level three wine and spirit certification through the Wine and Spirit Education Trust (WSET).
“Learning takes practice,” says Brown. “I’m always learning and practicing learning.”
When she’s not teaching or studying, Brown is sampling wine or reading a good book.
Chef Steve Lepine
Calgary born and raised, Chef Steve Lepine’s culinary journey led him from dishwashing at Earls to graduating top of his class from SAIT’s Professional Cooking program to cooking as sous chef at the Calgary Golf and Country Club. Along the way, Lepine worked at the Banff Springs Hotel, the Bow Valley Club and the Calgary Stampede, and received numerous awards: Lepine won the provincial Jeune Commis Rotisseurs twice and placed second at the 2010 Bocuse D’Or Canadian qualifier.
Chef Lepine’s advice to his students: “Passion is what drives you in this industry. Being a chef is more work than TV makes it out to be.”
A Red Seal Journeyman and Certified Chef de Cuisine, Chef Lepine balances his love of good food and good wine with golfing, camping and traveling.
Chef Hayato Okamitsu
After five years at the Hilton Tokyo, Chef Hayato Okamitsu was inspired to leave his native Japan for Canada by Chef Michael Noble – the only Canadian chef to compete in a Japanese Iron Chef competition. Training under Chef Noble in both Vancouver and Calgary, Hayato grew from line chef to restaurant chef to executive chef at Catch in Calgary and won multiple awards. Hayato is the national Gold Medal Plates 2009 champion and received the 2013 Calgary Immigrant of Distinction award for achievement under 40.
Chef Okamitsu joined SAIT's Professional Cooking program as instructor in 2010 and hopes to inspire his students to share his love for cooking.
“Teaching allows me to share my Japanese culture and to incorporate Japanese techniques into Western cuisine,” says Okamitsu. This year, you’ll find Chef Okamitsu, and his Asian-inspired dishes, in SAIT’s Highwood dining room for dinner service.
Chef Scott Pohorelic
Chef Scott Pohorelic honed his cooking skills in SAIT’s apprenticeship program in 1999 and went on to receive his Red Seal Journeyman and Certified Chef de Cuisine designations. Pohorelic ran his first kitchen at the age of 19 – not a path he’d recommend! – and worked his way up through Calgary’s culinary scene from dishwasher to chef to SAIT Professional Cooking instructor. Most notably, Chef Pohorelic spent 11 years at the highly-regarded River Café – renowned for its unsurpassed ambiance and food.
“At the River Café, I developed an appreciation for local, sustainable and organic foods,” says Pohorelic. Chef Pohorelic brings his value of whole foods to the classroom and is an advocate for Calgary’s Slow Food movement.
Outside of the kitchen, Chef Pohorelic is camping, scuba diving or indulging his obsession for fly fishing.
Chef Rolf Runkel
Originally from Switzerland, Chef Rolf Runkel trained in a traditional baker and pastry chef apprenticeship before his career took him to prestigious hotels around the world, including: the Fairmont Chateau Laurier, the Westin Hotel, the Four Seasons Hotel, and the Hilton Hotel in Ottawa; the Fairmont Chateau Whistler; the Fairmont Southampton in Bermuda; and the Ritz Carlton Hotel in Grand Cayman.
With over 20 years of experience, Chef Runkel worked as an executive pastry chef, an executive sous chef and a bakery consultant prior to joining SAIT in 2011 as a chef instructor in the Baking and Pastry Arts program.
“I’ve been hiring people in industry for years and know what’s needed out there,” says Runkel. “My experience allows me to give my students the tools they need to be effective in industry.”
Chef Runkel is also heavily involved in the skills movement and mentors students for regional, provincial and national competitions.
A “professional necessity,” Chef Runkel keeps active with outdoor activities such as cycling, skiing, running, hiking, tennis, snorkeling and diving.