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Chef Kassner grew up in Germany where he reaped inspiration by working alongside his mother in the kitchen. His professional culinary and hospitality career began at The Schlosshotel in The Ritz-Carlton, Berlin, Germany. There, Kassner was taught and inspired by his award-winning executive chef Paul Urchs. Later, he had the opportunity to travel to Spain and France and further explore his love for the flavors and techniques of European cuisine.

Chef Kassner also draws his influence from other Korean, Swiss and American chefs including Daniel Humm, Anthony Bourdain and David Chang. From each of these influences, Chef Kassner created his signature approach, which he calls “personalized cuisine.”

“Personalized cuisine is a memory-evoking manner of cooking,” explains Chef Kassner. “My view of dining is approachable and simple – it should offer guests an opportunity to discover new items from a region while invoking a sense of comfort and familiarity.”

Prior to this position with The Ritz-Carlton, Boston, Chef Kassner served as executive sous chef at The Ritz-Carlton Golf Resort, Naples for two years where he oversaw all the culinary operations of the golf resort.