Chef Biography
Born in Austria, Joseph Teuschler discovered his passion for baking at the age of 13 by helping at the local bakery. Upon the successful completion of this apprenticeship, he was hired by the Hotel Central, then the Almhof Schneider Hotel, in Lech, Austria.
In 1990 he was hired as a pastry chef by the Fairmont Hotel in Lake Louise, Alberta, Canada. Two years later, he returned to his home in Austria for a few months, before joining the Four Seasons Hotel group in Toronto in 1993.
In 1997, the Great Chefs television team caught up with him at the Four Seasons Resort on the island of Nevis, where he was just appointed Executive Pastry Chef, taping him for their Great Chefs of the Caribbean series on the Discovery Channel.
A year later, following a major hurricane, Four Seasons moved him to Atlanta, Santa Barbara, and Barbados. In 2004, he joined the Ritz-Carlton in Dola, Qatar; Jumeirah Hotel & Emirates Palace in Dubai (2007-2012); and then joined the Solaire Resort & Casino Group, first in Manila, Philippines and in 2015 back to Dubai.
In August of 2016, Chef Josef Teuschler became Executive Pastry Chef at the Okada Manila in the Philippines.
Recipes
Chocolate-layered Lime Parfait with Raspberry Coulis
Serving: 4 Print Chocolate-layered Lime Parfait with Raspberry Coulis By Great Chefs September 19, 2015 Towering icy parfaits are made of lime custard and whipped cream discs alternating with thin discs of pure chocolate. The tart raspberry coulis is the perfect counterpoint. If the stacked preparation seems daunting, try just the parfait, frozen in scoops […]
Iced Banana Soufflé on a Chocolate Tart with Shaved Mangoes
Serving: 4 Print Iced Banana Soufflé on a Chocolate Tart with Shaved Mangoes By Great Chefs September 19, 2015 This beautiful tall cone-shaped tart makes dessert a true adventure! A sweet surprise of iced banana soufflé is hidden beneath beautiful petals made of mango slices; under it all is a coconut tart. The layers of […]
Hazelnut Napoleon Filled with Chocolate-Kahlua and Passion Fruit Granite
Serving: 13 Print Hazelnut Napoleon Filled with Chocolate-Kahlua and Passion Fruit Granite By Great Chefs September 17, 2015 These are traditional napoleons, made of hazelnut meringue sponge layered with chocolate-kahlua mousse and iced with dark and white chocolate. The passion fruit granite and lace cookie baskets are optional; the dessert is elegant without them. There’s […]