Chef Josef
Chef Josef Wiewer, owner of the Bavarian Inn Restaurant, was born and raised in Germany. He trained and worked at places like Traube Tonbach, which holds 3 Michelin stars in the “Schwarswald Stube” Restaurant and Bachmeier am Tegernsee.  In 1986 he moved to Winnipeg, Manitoba to work under Chef/Owner Heinz Kattenfeld of Amici Restaurant, a white tablecloth Italian Restaurant.  In 1992 he relocated to Victoria, British Colombia to launch the Il Terrazzo Restaurant for the Angel Food Group. 

In 1998 Josef moved to Calgary, Alberta where he became the Chef and Business partner for the WildWood Group, now known as Creative Restaurants Inc.  Creative Restaurants has opened and owned restaurants like WildWood Restaurant, the Brewing Co., Bonterra Trattoria, Catch and the Rose & Crown in Banff. 

In August of 2011 Josef became the new owner of the Bavarian Inn Restaurant.  Josef’s highlighted attributes include:

• Membership to the Chaine des Rotisseurs.
• Winner of three Gold medals in the “Best of Alberta Buffalo Culinary Competition 2003” 
• Winner of the coveted “Silver Spoon” award, issued by “Les Clefs D’Or” in 2001. 
• Guest chef for the Canadian Bison Association in Anaheim California at the Natural Products Expo West from 2005 to 2009. 
• Exclusive Catering contracts for large and small corporate functions.
• Guest Chef for Willow Park Wines. 
• Featured Chef for the Calgary Stampede- Atco Companies Kitchen.
• Bocuse d’or Calgary fundraising chef 
• Volunteer chef at the Calgary Ronald McDonald House
• Published recipes in the “Heart of the House” Cookbook 

His team of European Chef’s take great pride in providing delicious food.

Chef Greg

Come in and try his Special Hungarian Goulash Soup! (His Grandmothers favourite recipe).

Greg was born in Hungary’s capital, Budapest, and decided very early to become a chef at 8 years old so he could travel the word. He graduated Culinary School in 1997, and gained great experience working with Hungary's biggest and market leading catering company, managing functions for over 4000 people.

He moved to Fareham UK, for a 4 star hotel (Solent Hotel) inspired by the head chef.  The next stop after Fareham UK was Dublin, Ireland working for the finest hotel- The Westbury inspired again by the chef Heston Blumentahal a 3 star Michelin Chef mainly because of his unusual and unique approach to cooking, and owner for the top 3 restaurant in the world – Fat Duck.  

Soon Greg found another opportunity to return to Canada and create and design new menu items for The Bavarian Inn with Josef Wiewer, who allows an open approach to cooking and Greg is allowed to introduce some of his favourite Spanish cuisine, especially the Basque, which is a region in northern Spain, where they are famous for their pintxos which is like tapas.  Small, simple yet delicious bite sized dishes; perhaps for the next summer grand opening of the patio Greg hopes to  delight our customers with some of those.

Other than creating great food for our customers Greg's hobbies are mountain biking, hiking and the great outdoors, Bragg Creek and surrounding areas are Heaven for Greg; he is ready to take on snowboarding next!