Kenneth Hunsberger started out as a cook at the Saddlebrook Resort in Wesley Chapel, Florida in 1982, and climbed the “Kitchen Ladder” from 1st cook at the fine dining Cypress Room to Kitchen Manager at the Little Club, then 1st cook at Hyatt Regency in Tampa, garde manger sous chef to garde manger chef at Hyatt’s Armani’s in 1992; and restaurant chef at Petey Brown’s in 1993.
Great Chefs Television crew caught up with Chef Hunsberger at the Hyatt Regency Westshore’s Oystercatchers Restaurant in February, 1996 to tape him for the Discovery Channel’s Great Chefs of the South series.
Chef Hunsberger joined the Loews Hotels & Resorts in 2010 as executive sous chef of their Don Cesar Hotel (better known as the Pink Palace) in St. Pete Beach, Florida. In 2013, he was appointed as executive chef of that hotel where he remains today.
Stacked Key Lime Pie
Serving: 8 Print Stacked Key Lime Pie By Great Chefs November 11, 2015 Professional chefs often create new dishes by deconstructing something familiar and presenting the various parts in a whole new way. Chef Hunsberger does this with key lime pie, turning the pastry into thin wafers and stacking them with key lime pie filling […]