Raymond Lammers

Employed at:

Stein Eriksen Lodge

Position:

Executive Pastry Chef

Former Positions:

Pastry Chef at Cunard / Seabourn Cruise Lines

Former Career:

Doing Stuff

Years in Industry:

23 years

Training:

Started Pastry school when I was 12 years old. Trained in Holland at several pastry shops and Inter Continental Hotel in Amsterdam. 2 Michelin stars at the La Rive Restaurant.

Favorite Ingredient or Flavor:

Ingredient : fruit and chocolate

Flavor : Tonka

Favorite Recipe:

Plated desserts at the top of the list, showpieces as a second in line.

Other Arts:

Anything crafty, wood work, metal work, house remodeling. You name it and I will try to make or build it myself. Motorcycle, renovating a house, splitting a house into 3 condos. 1967 VW Bug Convertible is next on the list. We just need to make time for a road trip to get it to Park City.

Awards:

Silver medal at the 2005 National Pastry Team Championship.

Exotic Inspirations:

With my previous job I have roamed the globe. From Hong Kong to the Caribbean. Mediterranean, Middle East and Asia.

Interesting Facts:

Cool Guy