Chef Biography
Brian Schoenbeck was born and raised in Chicago, and trained at Joliet Junior College and then the French Pastry School in Chicago. He began his career in 1987 at the Art Institute of Chicago. His culinary talent took him to the Westin River North / Nikko Hotel in Chicago, where he worked his way up the kitchen ladder.
In 2000, he was appointed as pre-opening executive pastry chef of the Park Hyatt where he worked under Great Chef Sandro Gamba. A year later in 2001, the Great Chefs television crew showed up to tape Chef Schoenbeck at NoMI Restaurant in the Park Hyatt, for the Discovery Channel’s Great Chefs of America.
He went on to be executive chef at the Greenbriar Resort in West Virginia, the Peninsula Hotel, and the Fairmont Hotel before becoming Corporate Pastry Chef for the Lettuce Entertainment Group of restaurants. In 2011, he returned to the Hyatt fold to become the executive pastry chef at Chicago’s Hyatt Regency Hotel.
Recipes
Chocolate Passion Fruit Dome
Serving: 8 Print Chocolate Passion Fruit Dome By Great Chefs September 30, 2015 This stunning dessert is a tour de force, chocolate-glazed bombes of chocolate mousse with chocolate biscuit and chocolate crisp bases and passion fruit centers. The bombes must freeze overnight, so you will make the chocolate crisp and biscuit layers, passion fruit gelee, […]
Lemon-Goat Cheese Cheesecake and Basil-Pine Nut Ice Cream with Port Wine and Balsamic Reduction with Fresh Figs
Serving: 8 Print Lemon-Goat Cheese Cheesecake and Basil-Pine Nut Ice Cream with Port Wine and Balsamic Reduction with Fresh Figs By Great Chefs September 30, 2015 Delicious, tangy cheesecakes made with lemon and goat cheese contrast with dark glazed figs and port wine sauce. The combination of flavors — goat cheese, balsamic vinegar, lemon, figs […]