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Leduc

Sterling Goodchild | Restaurant Manager

I started off in the hospitality industry when I was 14 years old as a busboy, simply re-setting tables and any side duties such as folding linen. Once I turned 16 I started working on the kitchen line as an expediter, I would get the food ready following the Sawmill standards for the customers.

I did this for 2 years until I was able to serve tables. I spent about two years serving at the south side location on Calgary Trial with a great team and really started to develop a good work ethic. I then decided it would be a good idea to work on the kitchen line to fully understand both sides of the business.

After spending about 9 months in the kitchen, I decided to get back to the Front of House. I have displayed through my personality and experience that a Dining Room Supervisor position is a good fit. I will continue to strive to be better than I was yesterday at becoming the best leader I can. My favourite dish would be the New York cut, with a stuffed potato and the seafood Oscar to top it off!

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Leduc

Jay Nallusamy | Executive Chef

I have been working with Sawmill Restaurant Group since August, 2013 as an Executive Chef. I am originally from India, starting my career as a cook when I was 17. I finished Hotel Management in 2004 in India and was provided with seasonal and industrial training while studying. I started my career in culinary arts in the East world and now I am living in Canada.

I have been travelling the last 12 years in this industry. My favorite part of this industry is “Making people HAPPY AND SATISFIED when enjoying great and authentic some cuisine from all over the world.”

Filet mignon is one of the best steaks in the world. It’s a more favorable steak and my personal favorite.

My hobbies include playing cricket, listening music and dancing.

My greatest accomplishment was becoming an Executive Chef which was my dream when I started my career in food industries.

My personal mission statement is “Culinary art plays an important role for Scientist, Doctors and Chefs.  It is very essential for people to live in this world.”

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Leduc

Sean Anderson| General Manager

I started my time in hospitality working for Tom Goodchild when I was 14 as a busser at one of his first restaurants, The Pacific Fish Company. Over the next 10 years I worked at several Sawmill locations and spent a number of years working at the Moose Factory. I decide to run away and found myself in the Canadian Rockies spending 15 years working and living in Jasper, Lake Louise, Banff, Kananaskis, Emerald Lake and a few other special places. During my time in the Rockies I spent a lot of time running, biking, climbing and hiking almost all trails and peaks over the 15 years out that way while delivering hospitality and top notch customer service with hotels and resort destinations .In 2012 I decided to move back this way and was part of the opening team to bring the Sawmill Prime Rib & Steakhouse to Stony Plain working my way to be the General Manager there for 3 years. Being a part of opening this restaurant in Leduc is proving to be extremely rewarding and grateful for the continued opportunities this growing company provides.