Georgia Tech Hotel and Conference Center - Atlanta, USA     

Dining

The Georgia Tech Hotel and Conference Center has taken a fresh approach to conference dining. All food is freshly prepared, so guests can enjoy three well-rounded meals a day without compromising their busy meeting schedules.

Hermann Schatzer's career began in 1983 with an apprenticeship at Austria's Hotel Astoria, located just a few steps away from where his mentor, Wolfgang Puck, also got his start in cooking. Three years later, Chef Schatzer graduated from the Culinary Institute in Innsbruck, Austria, and over the next six years held positions as Tournant Chef and Garden Manager Chef in prestigious five-star hotels throughout Austria and Switzerland. In 1990, he moved to the United States, quickly gaining valuable experience as a private chef in Palm Beach, Florida. He soon moved on to the Breakers, a beautiful, five-star, five-diamond resort where high quality and consistency standards are a must. In his seven-year tenure with the Breakers, he held the positions of Area Chef and Main Kitchen Chef, as well as Executive Chef at the property's country club.

In 2001, Chef Schatzer accepted the Executive Chef position at the Palm Beach Gardens Marriott, managed by Crestline Hotels and Resorts. In May 2003, he transferred to the Georgia Tech Hotel and Conference Center in Atlanta, where he will continue to draw inspiration from a combination of diverse flavors, scents and textures in an effort to anticipate and satisfy every guest's expectations.