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Two New Chefs Shine in the Kitchen at The Ritz-Carlton, Philadelphia

July 10, 2014 Luxury Hotels No Comments Email Email

 The two newest members of the culinary team at The Ritz-Carlton, Philadelphia specialize in different areas of the kitchen — one creating dishes, the other pastries — yet a closer look reveals the two have much in common.

The two newest members of the culinary team at The Ritz-Carlton, Philadelphia specialize in different areas of the kitchen—one creating dishes, the other pastries—yet a closer look reveals the two have much in common.

Both 10 Arts Chef Matthias Hiebsch and Pastry Chef Stephen Wilson were drawn to the culinary arts in their teens and later attended the Culinary Institute of America in Hyde Park, NY. At this downtown Philadelphia hotel, each brings a unique perspective to his work, drawn from years of experience.

Before heading the organic restaurant 10 Arts Bistro in Center City, Hiebsch honed his skills at The River Café in NY, where he found inspiration in combining seasonal ingredients with traditional techniques. After conquering the challenges of working in a major city, Matthias decided to try his hand with another opportunity, and journeyed to his parents’ native Philadelphia. There, he worked for Jose Garces as sous chef at Distrito in University City before the opportunity to open another Garces restaurant, JG Domestic, was presented. He began his career there as sous chef, but was quickly promoted to chef de cuisine. Matthias decided to stay in the city for his next position, executive sous chef at Lacroix at the Rittenhouse Hotel, which was the perfect stepping stone to his current position at the farm-to-table 10 Arts Bistro.

Wilson joined The Ritz-Carlton, Philadelphia in early 2013, where he has already built a strong team and revamped the meeting and wedding culinary menus. Prior to his position at the luxury hotel, Wilson owned and ran The Sweet Life Bakery with his wife Jill in southern New Jersey. Over six years, the couple won many awards and accolades, with particular attention paid to their wedding cakes. Their biggest achievement, they say, was being named Food Artisan of the Year by Edible Jersey magazine.

Wilson was already familiar with The Ritz-Carlton prior to arriving at the Philadelphia property, as he worked at The Ritz-Carlton, San Francisco in his earlier years as a pastry cook, followed by time at the acclaimed Citizen Cake, under the tutelage of Chef Elizabeth Falkner. Wilson is currently putting his expertise into the written form, with his first book, Your Perfect Wedding Cake, which will help engaged couples working with a variety of budgets navigate the process of ordering their wedding cake.

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