about chef deanWorking with food has been a life long pleasure for Chef Dean Michielsen. His childhood appreciation for food led to an apprenticeship in Niagara-on-the-Lake when he was a youth. Since then Chef Dean has been working toward his goal of becoming a Certified Chef de Cuisine**.
Attending George Brown College, Chef Dean has worked at some of the most prestigious hotels and restaurants in Canada, including the Ritz Carlton Montreal, Prince of Wales and the Pillar and Post. He was Executive Chef at Arowhon Pines Algonquin Park and at Whistlebear Golf Course, and co-owner of a restaurant in Sault Ste Marie. Asked what drives him, he says simply that he “just loves foods, loves the business.” But those who know him say it’s the thrill of making something from nothing. Chef Dean is a perfectionist driven to impress his guests by creating something beautiful with food that blows them away! “Being a chef is an art where you learn something new every day.” Sharing knowledge is also important to Chef Dean. For many years he has been involved in Skills Canada and Skills Ontario as a Judge and Mentor, and he was the President of the Waterloo Branch of the Canadian Culinary Federation. Now as a Culinary Instructor at Top Toques Institute of Culinary Excellence, Chef Dean continues to develop new menus while building his professional career. His emphasis remains on quality in the people he works with and in the food he serves. ** The Certified Chef de Cuisine designation is one of the highest professional culinary recognition and accreditation in Canada. It represents the culmination of the highest standards of managerial and administrative responsibilities, culinary skills and dedication to the cooking profession. |
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