Answers from Our Experts (1)
Originally from Austria, pastry chef Konrad Spitzbart comes to Memphis’ Chez Philippe by way of a string of five-star pastry kitchens in Michigan and California. As a child, Konrad got his first sweet taste of pastry making while baking apple strudel and pound cake with his mother. He was soon studying television cooking shows to learn the basics.
Spitzbart began his professional career apprenticing in restaurants throughout Austria before moving to America in 1993. He worked at the Grand Hotel in Mackinac Island, Michigan as pastry chef and at The Ritz Carlton Detroit as executive pastry chef. In 1999, Spitzbart became pastry chef at the historic Beverly Hills Hotel, a Forbes Travel Guide Five-Star hotel with a list of celebrity guests that reads like a who’s who of Hollywood. In 2005, Spitzbart was appointed the executive pastry chef at The Beverly Hilton, where he created delectable desserts for more than 300 events a year, including high-profile affairs like the after-parties for the Oscars and Grammys.
As executive pastry chef for Chez Philippe and The Peabody Memphis, where the Forbes Travel Guide Four-Star restaurant is located, Spitzbart still relies on the basics he learned early on. He applies those ideas when making his chocolate coffee gateaux, Grand Marnier soufflé and crème brûlée desserts.