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Geir Simensen
Owner / Executive Chef
Geir Simensen started his culinary career when he was just fourteen. He began helping his mother in their family business Scanway Catering. He attended NSCC in the culinary arts program and went off to work in Toronto's Movenpick, the Four Seasons Vancouver,
Regent Taiwan and the Hyatt Regency Cayman Islands. Returning to Halifax in 1998, he took over the executive position for Sweet Basil, Cheapside Café
and Scanway Catering and most recently Saege Bistro.
Pastry is his passion but his talent is applied to anything culinary. Geir has supported the industry from the beginning with his commitment to apprenticeship programs and competitions within the culinary program as a judge. He has been a valuable member of Team Nova Scotia and Team Canada. He has represented Canada in Taipei and Luxemburg. He has been involved with Chefs for Unicef from the beginning, Symphony of Taste, Gold Metal Plates, Adsom Flavor and Savour Food and Wine show from which he won 'best dessert' 2 years in a row.
Chris Makin
Sommelier
Chris has spent the majority of his working life in the Hospitality Industry with experience in all aspects of Food & Beverage service and management. In 1995 he left the Hospitality trade to work as Regional Manager for one of Canada's largest independent wine agencies, taking the opportunity to visit major wine regions in South America, France, and Italy. In October 2000, Chris received his Sommelier Certification from the International Sommelier Guild, one of the first to achieve this certification in Atlantic Canada.
He is a member of Canadian Association of Professional Sommeliers and in 2006 placed 1st in the CAPS Sommelier Competition for Nova Scotia and subsequently placing 3rd overall in Atlantic Canada competition.
Chris has worked at Saege since July 2006 and enjoys the relaxed atmosphere, friendly staff, and contemporary cuisine offered by Saege Bistro.