Old Edwards Inn and Spa is pleased to announce the appointment of Chef Vinzenz Aschbacher as the new Executive Pastry Chef. Aschbacher is a nationally-respected Master Pastry Chef with over thirty years of pastry experience. His culinary achievements will bring a new dimension to Old Edwards’ restaurants, banquet and catering facilities.
Born and raised in the South Tirol, in Italy, Aschbacher learned the food and beverage business from restaurateur parents, then apprenticed as a pastry chef at the Café Konditorei Kühn in Wiesbaden, Germany. At 22, he became the youngest person ever to earn a master pastry chef certification in Germany, and he opened a pastry shop that supplied more than 70 top restaurants and hotels. In 1997, Aschbacher headed to the United States.
In the U.S., Aschbacher quickly became a sought-after consultant and in 2000 became the Executive Pastry Chef at the world-renowned Charleston Grill and Charleston Place Hotel. While in Charleston, he created desserts for the James Beard Foundation and earned the local distinction “the resident genius pastry chef.”
Echoing Old Edwards’ Executive Chef Johannes Klapdohr’s farm-to-table philosophy, Aschbacher is a stickler for quality and the nuances of an ingredient. He regularly sources cinnamon from Saigon, pumpkin seeds from Austria, chocolate from Belgium, and vanilla from Tahiti.
Klapdohr says, “Vinzenz brings and talents and philosophies that blend well with my own and with our culinary program at Old Edwards. It’s all about starting with fresh, sustainable ingredients, using classical methods and proven flavor profiles, and then adding interesting twists to keep things fresh and new for the luxury traveler’s palate. Vinzenz has already begun to shape our pastry program here at Old Edwards, and we are very excited to have him as a key part of our culinary team.”
For more information about Old Edwards Inn and Spa’s culinary program, visit www.madisonscuisine.com.