Fritz Gitschner, CMC

Fritz Gitschner, CMC

Fritz Gitschner, CMC

Executive Chef | Philadelphia Country Club

Chef Fritz Gitschner was born in Tulln, Austria. He received his schooling and formal education as a chef in Vienna.

Since his 1974 graduation from the Austrian Apprenticeship Program in Vienna, Chef Gitschner has held Executive Chef positions at several five-star hotels around the world.

For just short of 18 years, Chef Gitschner was Executive Chef of the Houston (Texas) Country Club, and he has been Executive Chef of Philadelphia Country Club for the past four years.

In 1991, Chef Gitschner was recognized by the American Culinary Federation as a Certified Master Chef (CMC), becoming one of only 65 at the time to have successfully completed the Master Chef’s Examination at the, Culinary Institute of America. The title Certified Master Chef represents the most rigorous culinary testing a professional chef can obtain.

In 1996, Chef Gitschner formed the Houston, Texas-based consulting firm, Culinary Blueprints, LLC, where he applied his vast culinary experience and expertise assisting businesses in the hospitality industry.

In 1999, Chef Gitschner was inducted into the American Academy of Chefs, recognizing his contributions towards the culinary arts.

In 2007, he started a manufacturing business with his wife Nell, “Gitschner’s Productions, LLC” that creates unique caramelized pecans in six different flavors under the brand “Nelly’s Caramelized Pecans.”

In 2013, Chef Gitschner opened a “Ranch to Table” restaurant, 60 Degrees Mastercrafted, in Houston, focusing on locally raised Japanese beef combined with a cuisine showcasing his understating and knowledge of global cuisine and flavors.

Through his varied experiences, Chef Gitschner has acquired a diverse gastronomic background, which includes Classical French, Middle Eastern and Regional American cuisine.

With over 35 years in the industry and driven by his desire to set a standard of excellence through his own passion, innovative vision, flair for presentation and understanding of good fundamental skills, Chef Gitschner is committed to educating and training young chefs. He has helped to transform many trainees and apprentices into top-tier chefs, many of whom currently hold leading positions within the industry.

Chef Gitschner is a member of the American Culinary Federation; Co-Founder and former president (for four years) of The Professional Chef’s Association of Houston; an ACF Certified Judge, and Member of the Master Chef’s Committee. He is a culinary advisor and on the Board of Le Notre Culinary Institute. He is also a Member of Amici della Vite, Chaine des Rotisseur, and former President of the Escoffier Society of Houston.

Chef Gitschner has received numerous national and international awards including Chef of the Year for 1988 and 2005, and he was the American representative for the 2005 Culinary World Championship, in Lyon, France. “Bocuse d’Or.”