FACULTY AND STAFf
Committed to Impacting Lives
There is a zero to one degree of separation between all Northwest staff, with no corporate titles or layers of management to stifle our unique talents and best work.
TONY MINICHIELLO
Culinary Instructor,
Co-owner
Culinary Instructor, co-owner. One of the original founders. The seeds to eventually pursue a life in food were set in childhood from his southern Italian upbringing in Montreal, and further encouraged during summer backpacking adventures in Europe. Studied Chemical Engineering, then Drama and Theatre at McGill University. At 27, he finally made the leap and enrolled at L’Institut de Tourisme et Hôtellerie de Quebec. Personalized his apprenticeship by venturing in various kitchens like a vagabond/detective – a path he does not recommend to those who seek security and affirmation. Successfully owned his own restaurant/catering business. Always a thespian at heart, he taught a cooking class one day and never looked back. He believes in the entrepreneurial attitude that business is not just business but rather an idea expressed and performed with intent and integrity. Cleans windows and buffs floors with delight. Still refuses to own a phone.
LENA HACKENBRUCH
Office Manager,
Co-owner
Office Manager, co-owner. The first voice and contact at Northwest. Absolute master at customer service. Is prompt, clear, thorough, understanding, and has an amazing memory of people’s names and history. Many students have said that their initial contact with Lena confirmed their decision to attend Northwest. Person who receives the most thank-you cards from students at graduation – a testament to her people skills. Being an intimate school, she can see and hear everything that goes on in the kitchens, hence why she is involved in many key decisions made at Northwest. Some people hate their desk job; Lena relishes hers.
WARREN PAHL
Culinary/Pastry Instructor,
Co-owner
Culinary Instructor/Pastry Instructor, co-owner. Born in Saskatoon, which means he’s naturally hard-working, and will cycle to work under any weather condition. Graduated from Dubrulle Culinary School in 1999 when Tony Minichiello was cutting his teeth as a professional instructor. Having worked 9 years at the Sutton Place Hotel in Vancouver, and 3 years in Taiwan, Warren is known as the science guy by the students. Extremely curious, which makes him very versatile and able to answer those hard “why does this happen” questions. Is a detailed notetaker, so much so some students wonder why the teacher takes more notes than them. Writes the neatest boards with the best drawings – ever!
JONATHAN KINNEY
Culinary Instructor,
Co-owner
Culinary instructor, co-owner. A 10th generation Canadian who grew up in a household where food was fuel, however, and luckily, education revered. Pursued a BA in History and Geography at the University of Victoria and later a Masters in Public Administration, and owned a management consulting company for 13 years. But food, somewhere in all this, became a passion which simply needed deeper investigation. He attended, after years of pondering, Northwest in 2008, apprenticed at Raincity Grill, worked for 6 years at Culinary Capers Catering, did personal catering, and assisted for many years with Northwest’s evening enthusiast classes. His broad intellect, approachability, research skills, understanding of educational methodologies, business acumen, and friendly interview skills make him very versatile. Wears the most hats on any given day, and is also a great example to students of how to take advantage of your history to move your career along.
ALANA MAAS
Culinary Instructor,
Co-owner
Culinary Instructor, co-owner. Raised in a food-centric family, Alana graduated from Dubrulle Culinary School in 2002, worked in some of the most demanding kitchens in Vancouver, and quickly earned recognition as a leading and coveted chef in the city, successfully running the kitchens at Cru Restaurant and The Hart House. A Chopped Canada winner, her confidence and trust in herself is contagious. Past board member of the Les Dames d’Escoffier chapter of Vancouver, Alana is committed to empower women in her profession. She has an approachable intensity and will call it the way she sees it with a smile, and will give detailed feedback that makes you feel good about learning from your mistakes. This is proof that nurturing mothers make great teachers…and chefs. Has the most uncanny ability to know what’s in house and where everything is.
CHERRIL LEDEATTE-MATTHEW
Lead Pastry Instructor, Co-owner
Pastry Instructor. Cherril came to Northwest as a student and never left, a good example of a bonafide lifelong learner. Originally from the UK, she moved to Vancouver and attended Northwest to hone her skills and improve on her experience of running her business creating celebration cakes for individuals and corporate events. Her superpower is Organization – be it the curriculum, the stockroom or life itself. She has a meticulous eye for detail and notices pretty much everything! Her background in Education & Mentoring sets her in good stead to support students through their learning journey, with a positive outlook and words of encouragement that help students to push through challenging times. Need help with notetaking, timelines or getting organized? Go see Cherril and her pack of colourful markers.
ERIC CHENG
Culinary/Pastry Instructor,
Co-owner
Culinary/Pastry Instructor. Eric graduated from Northwest top of his class through sheer work ethic, discipline, and incredible team play. When Northwest hires new staff, it looks internally for those very qualities. Eric not only flourished as a student, but demonstrated a natural ability to coach whenever he volunteered for our evening amateur classes. He works hard at improving himself in all facets, and works under the best chefs in Vancouver on his own time to hone valuable skills. He brings incredible patience, detail, care, and empathy on the line with the students. In many ways, he sets the best example for our students on how to go about their education. Would be hard to find someone who works harder and smarter, and who makes himself more available to others.
TAREK CHELLOUF
Culinary Instructor,
Co-owner
Tarek graduated from NWCAV’s Professional Culinary program in 2011. Having cooked for 7 years prior to attending, he went to Northwest seeking technique and discipline to help move his career forward. He worked as sous chef at the Vancouver Marriott, cooked dinner for a former mayor, held pop-up events, private catering, and won a competition or two as well. He is obsessed with organization and has an affinity for modernist practice and tinkering. You’ll often hear him saying “technique is the gateway to creativity”.