Hyatt Regency Lake Tahoe Announces Exec Pastry Chef

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. October 14, 2008

INCLINE VILLAGE, NV, July 26, 2007. Hyatt Regency Lake Tahoe Resort, Spa & Casino is pleased to announce the appointment of Guido G. Landolt as Executive Pastry Chef overseeing all pastry production and development. With thirty years of experience in the field of baking and pastry arts, Chef Landolt brings exceptional skill and talent to his new post managing Hyatt Regency Lake Tahoe!|s selection of unique gourmet and casual restaurants including Lone Eagle Grille, Sierra Grill, Cutthroat!|s Saloon, Ciao Mein Trattoria, Lakeside Beach Bar and Grill, and Stillwater Pool Bar and Grille.

A native of Switzerland, Guido Landolt attended the renowned Richemont School in Lucerne, Switzerland in 1970. Following completion of the program, Landolt began an apprenticeship as a Konditor/Pastry Chef with the renowned Bruhlmann pastry shop in Amriswil, Switzerland. From 1988 through 1993, Landolt ran his own small business, Patisserie Landolt in Burlingame, a prolific and successful venture. At the same time, he juggled part-time positions to broaden his pastry skill set. With TJ Payne Market Development, Landolt acted as a consulting pastry chef, demonstrating baking techniques in Japan, Israel and Italy for the California Walnut Commission. At Santa Clara!|s Mission Community College, Landolt offered instruction on advanced pastry work as Instructor of Chocolates. From 1989 to 1995, Landolt worked as Pastry Chef at Chocolate Mousse Catering & Wholesale in San Carlos, CA.

Landolt!|s professional pastry career within the hotel industry began in 1995, when he accepted a position as Assistant Pastry Chef at Harvey!|s Resort & Casino Lake Tahoe. Recognized for his well-honed abilities in pastry, Landolt accepted the post of Pastry Chef at Harrah!|s/Harvey!|s Hotel & Casino in Stateline, Nevada in December, 1997. During his five-year tenure at the property, Landolt oversaw all pastry production including wedding cakes, 13 restaurants, banquets of up to 1,600 people, and a staff of 21 bakers. From 2002 until 2005, Landolt was Pastry Chef at Caesar!|s Tahoe Casino Resort before the Harrah!|s/Caesar!|s merger caused him to return to Harrah!|s/Harvey!|s Hotel & Casino. He has held the position as Assistant Executive Pastry Chef until he joined Hyatt Regency Lake Tahoe Resort, Spa & Casino in July, 2007.

At Hyatt Regency Lake Tahoe Resort, Spa & Casino, Landolt brings extensive knowledge and experience in all aspects of the baking and pastry department to his position as the new Executive Pastry Chef. In addition to a proven facility for high-quality, high-production pastry production for banquets of up to 1,600 people, Landolt!|s affinity for time-intensive pastry work requiring a delicate touch and refined palate is evident in his sugar work, specialty chocolates, pastillage and artisan and sour bread production. During the holidays, Landolt produces elaborate and extensive gingerbread creations, sometimes more than 800 pieces, earning him the moniker of !SSThe Gingerbread Chef.