Robert Fasce has taken the helm as executive chef of both the Town Club and Country Club properties. Fasce brings 23 years of culinary expertise to his new position and oversees the club’s five kitchens and 60-person food-service staff.

As a chef for nearly half of his life, Fasce has come to love everything about cooking. He is especially interested in the stories behind food—where it came from, how it was harvested and who grew it. Fasce graduated from the Culinary Institute of America in 1989 and trained at several restaurants including Bull and Bear City Club in Richmond, Va., Linklaen House in Cazenovia, N.Y., Rosalie’s Cucina in Skaneateles, N.Y., Sailfish Club of Florida and Lost Tree Club in Palm Beach, Fla. He was a finalist for the White House chef position during former President George W. Bush’s second term in office. Most recently, he worked as the executive chef at Rolling Rock Club in Ligonier, Penn., where he ran the farm and helped raise cattle and hogs for the culinary team.

One of Fasce’s most influential positions was as executive sous chef under chef Patrick O’Connell at the Inn at Little Washington in Washington, Va. At this Forbes Five Star and AAA Five Diamond restaurant, Fasce learned to pay attention to the tiniest of details and explore the art of food preparation and styling for pure enjoyment of the guest. While there, the restaurant received the 1993 Restaurant of the Year Award and Zagat’s top ever rating.

Fasce is active in the American Culinary Federation and can often be found speaking to students and helping raise money for charity. He has served on several committees and is certified executive chef and encourages the professional development the ACF provides.

This entry was posted on Monday, October 15th, 2012 at 2:09 pm and is filed under News.