Chef Herb Hess
Head, Commercial Cooking Pgm-Salisbury H.S.
Apprenticed and obtained his Red Seal at Edmonton Petroleum Club and University of Alberta Faculty Club
First Chef: Edmonton’s Mirabelle Restaurant in 1977
Executive Chef: Royal Glenora Club; Banff Park Lodge
Herb and his family have custom catered for years acting for clients such as the Devonian Botanic Gardens and the 2007 Western Canada Summer Games in Strathcona County. After several years of cooking for several quality institutions, Herb returned to University to obtain a teaching degree. Returning to work, he commenced teaching the Commercial Cooking program at Salisbury Composite High School in Sherwood Park which he has now done for 24 years. Soon to retire to his Pigeon Lake acreage, Herb intends to then grow and cook with herbs and heirloom vegetables, and perhaps to teach the occasional cooking class.
Sous Chef Andrew Hess
The custom catering business of the Hess family brought Andrew Hess into the field of cooking at the age of 12 when he started helping his father with banquets and catering functions.
He graduated from Salisbury Composite High School’s Commercial Cooking Program with honors, and while still in High School, won a Gold Medal in the Provincial Skills Canada Competition. He also competed at the National level. Andrew obtained his Red Seal after completing the Culinary Arts Program at NAIT where he also served as president of NAIT’s Club Culinaire.
Andrew’s experience includes cooking and chef assignments at: Ric’s Grill, Glenora Grill, Wildflower Grill and the Fairmont Hot Springs Resort.
He is currently finishing his second year at U of A and for this summer, has accepted a position at the fine restaurant attached to the Burrowing Owl Winery in the southern Okanagan.