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Team Hasmuller - 2009 Nationals
Team Hasmuller
Gold Sponsor - Advanced Gourmet
Silver Sponsor - Pfeil & Holing (Cakedeco)
Born in Germany, Klaus grew up in a household where food was an important part of the day. After being exposed to the pastry business in early childhood he decided to enter a 5 year apprenticeship in a well established bakery/pastry shop and café in Augsburg, Germany, where he graduated in 1983.
Over the next 5 years he gained extensive professional knowledge working in several well known pastry shops/bakeries in and around Munich. In Klaus went on to earn his Masters degree in Baking and finished his Master Pastry Chef degree in 1991.
Klaus decided to extend his horizon and moved to the US where he began his career with Marriott International as an Assistant Pastry Chef. Chef Klaus continued to establish himself working as a Pastry Chef at the Munich Marriott Hotel and New Orleans Marriott Hotel. In 2000 he moved to San Antonio for the position as Executive Pastry Chef at the Marriott Rivercenter/Riverwalk Hotels which he holds to present time.
He has competed in several ACF competitions and in the 2005 National Pastry Team Championship. Klaus has a passion for food and continues to be inspired by new trends in the world of culinary arts.
Daniel Keadle
Born in Argentina, Daniel lived in Guatemala, Uruguay, Chile and Buenos Aires before moving to the USA. An honors graduate of Western Culinary Institute in Portland, Oregon, Daniel has been with The Hyatt for 12 years.
Pastry Chef Keadle is responsible for creating the hotel’s desserts and chocolates as well as overseeing a crew of 7. Having worked in all aspects of the kitchen, he found his calling when he discovered the artistic possibilities pastries afforded. A genuine fan of architecture, art and design made it a match in heaven.
Work Experience includes: Grand Hyatt San Antonio, Hyatt Regency Tamaya, Hyatt Regency Scottsdale, The Boulders Resort, T Cook's at the Royal Palms, Lon's at the Hermosa Inn, Ritz-Carlton Phoenix.
Continuing education and a passion for Pastry keeps Chef Keadle focused on the future.
Jeffrey Ontiveros is the owner of Bakerman’s Patisserie and Chocolatier located in Austin, TX. Over the past 12 years, he has worked in many different aspects of the industry including positions as a Pastry Instructor at Texas Culinary Academy (a Le Cordon Bleu School), Executive Pastry Chef at the The Greenbriar Inn in Boulder, Colorado, and Executive Pastry Chef of Emiliana’s Dessert House and Restaurant, also in Boulder. He has been the Pastry Chef for Chez Ardid in San Antonio, Texas; and a Baker for The Grey Moss Inn in Helotes, Texas.
Jeffrey has been aggressively competing since 2004 and has won numerous gold, silver, and bronze medals in chocolate and sugar work at ACF competitions, placed in the 2004 and 2006 Cocoa Noel Showpiece Exhibition in Houston, TX, has been a finalist in the 2005 and 2006 US Pastry Competition held in New York, NY, and has competed in the 2007 US Pastry Team Championship.
Gold Sponsor - Advanced Gourmet
Silver Sponsor - Pfeil & Holing (Cakedeco)
Born in Germany, Klaus grew up in a household where food was an important part of the day. After being exposed to the pastry business in early childhood he decided to enter a 5 year apprenticeship in a well established bakery/pastry shop and café in Augsburg, Germany, where he graduated in 1983.
Over the next 5 years he gained extensive professional knowledge working in several well known pastry shops/bakeries in and around Munich. In Klaus went on to earn his Masters degree in Baking and finished his Master Pastry Chef degree in 1991.
Klaus decided to extend his horizon and moved to the US where he began his career with Marriott International as an Assistant Pastry Chef. Chef Klaus continued to establish himself working as a Pastry Chef at the Munich Marriott Hotel and New Orleans Marriott Hotel. In 2000 he moved to San Antonio for the position as Executive Pastry Chef at the Marriott Rivercenter/Riverwalk Hotels which he holds to present time.
He has competed in several ACF competitions and in the 2005 National Pastry Team Championship. Klaus has a passion for food and continues to be inspired by new trends in the world of culinary arts.
Daniel Keadle
Born in Argentina, Daniel lived in Guatemala, Uruguay, Chile and Buenos Aires before moving to the USA. An honors graduate of Western Culinary Institute in Portland, Oregon, Daniel has been with The Hyatt for 12 years.
Pastry Chef Keadle is responsible for creating the hotel’s desserts and chocolates as well as overseeing a crew of 7. Having worked in all aspects of the kitchen, he found his calling when he discovered the artistic possibilities pastries afforded. A genuine fan of architecture, art and design made it a match in heaven.
Work Experience includes: Grand Hyatt San Antonio, Hyatt Regency Tamaya, Hyatt Regency Scottsdale, The Boulders Resort, T Cook's at the Royal Palms, Lon's at the Hermosa Inn, Ritz-Carlton Phoenix.
Continuing education and a passion for Pastry keeps Chef Keadle focused on the future.
Jeffrey Ontiveros is the owner of Bakerman’s Patisserie and Chocolatier located in Austin, TX. Over the past 12 years, he has worked in many different aspects of the industry including positions as a Pastry Instructor at Texas Culinary Academy (a Le Cordon Bleu School), Executive Pastry Chef at the The Greenbriar Inn in Boulder, Colorado, and Executive Pastry Chef of Emiliana’s Dessert House and Restaurant, also in Boulder. He has been the Pastry Chef for Chez Ardid in San Antonio, Texas; and a Baker for The Grey Moss Inn in Helotes, Texas.
Jeffrey has been aggressively competing since 2004 and has won numerous gold, silver, and bronze medals in chocolate and sugar work at ACF competitions, placed in the 2004 and 2006 Cocoa Noel Showpiece Exhibition in Houston, TX, has been a finalist in the 2005 and 2006 US Pastry Competition held in New York, NY, and has competed in the 2007 US Pastry Team Championship.
Tags: 2009, hasmuller, team bios
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