Friday, July 23, 2010

Sheraton on the Park Chef Profile

Sheraton on the Park is pleased to announce the appointment of Karl Beil to the position of Executive Pastry Chef. With years of international experience, Karl joins Executive Chef Ewald Jeske in the provision of a world of flavour to each of the hotels dining outlets.

Leading a team of eight talented pastry chefs, Karl is responsible for overseeing the culinary delights of Botanica Brasserie (renowned for its award winning sumptuous seafood and seasonal buffet), The recently refurbished Conservatory Bar and Terrace (where guests enjoy their favourite cocktail overlooking majestic views of Hyde Park) and the recently unveiled Gallery Tea Lounge (where Sydney has been meeting to revel in chic surroundings whilst enjoying impressive tea stands for years).

Raised in Austria, Karl began his career as a Demi Chef Patisseier at Hotel Sacher before going on to complete his Master of Confectioner’s in 1987. Gaining his experience in a variety of exciting locales, Karl’s rich tapestry of European and International culinary experience has been developed from spending time in Vienna, Singapore, Austria, Munich, Tokyo, Hong Kong and Sydney.

Having already introduced a new range of tantalising desserts to Sheraton on the Park guests, Karl is looking forward to bringing this wealth of knowledge to his new role: “I love a challenge and always aim to extend international boundaries when it comes to delivering a mouth watering dessert.” Karl said. “I recommend you try my Bitter Sweet Chocolate and Baileys Parfait with Melted Raspberries the next time you visit the hotel. They run off the buffet!”

Having cemented his status as a world class chef, Karl has appeared in Women’s Weekly (showcasing his wedding cake creations), on two seasons of Channel Nine program Fresh along side Geoff Janz (and later Pete Evans) and has even provided a meal fit for a President, having served for George W Bush at the APEC Gala Lunch in 2007.

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