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Features Culinary Creativity




......................Hermann Muller,
.............Executive Chef Hilton Washington


” I prepared a Mother’s Day meal for my Mother when I was
11 or 12—Weiner schnitzel with potato salad. I loved making it!
I knew a couple of chefs in the small town in Austria where we grew up. I knew that the world is open to chefs—you can travel everywhere. This appealed to me, so I decided to be a chef.”



” During the winter, I’m a professional ski instructor at Ski Liberty. I work with children, teaching them to ski.

Growing up in Austria, I’m a ski fanatic. During the 1976 Olympics in Innsbruck, part of my job was to prepare the slopes for the ski competitions.

In summer, I love oil painting, especialy landscapes.”











“What’s great about my job is being in touch with customers. I enjoy the extensive array of people from all over the world. I enjoy learning about their worlds. There is never a boring day here. Always something new!”

“My advice to beginning chefs is that you must be dedicated. Being a chef is not a 9 to 5 job. You sacrifice holidays and nighttimes because that is when people want to eat out. The reward is that being a chef is not a boring desk job. You get to travel the world and meet interesting people.”

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