William Heubel, Executive Chef

Heubel joined Old Edwards Hospitality Group in March 2007.  In his role as Executive Chef, Heubel oversees all aspects of the Old Edwards Inn and Spa’s food service, restaurants and catering operations at The Farm, a 33-acre special events facility. Working with his classically trained culinary team, they will present creative menus dedicated to the freshest local and regional ingredients and the very best flavors, continuing the resort’s tradition of presenting “elevated Southern cuisine.”

With more than 15 years experience in the hotel restaurant business, Heubel is a graduate of the California Culinary Academy in San Francisco. He has worked in some of the most prestigious kitchens along California’s North Coast including positions as Sous Chef at the four-star Ventana Inn where he worked under the acclaimed Chef and restaurateur Joachim Splichal and at the celebrated Highlands Inn in Carmel, where he supported the annual Masters of Food and Wine program.

Chris Huerta, Chef de Cuisine

Huerta joined Old Edwards Hospitality Group in May 2006 and was promoted to Chef de Cuisine in December 2006. In his role as Chef de Cuisine, Huerta supports all aspects of the Old Edwards Inn and Spa’s food service and restaurants.  Working directly with Executive Chef William Heubel, Chris creates the best seasonal menus in the region.

 With more than 10 years experience in the hotel restaurant business, Huerta, who has been with Old Edwards since 2006 was most recently Chef de Partie at the now-closed, five-star, five-diamond Seeger’s restaurant in the affluent Buckhead neighborhood of Atlanta. Prior to that, he was in the kitchen at the Relais & Chateaux Wilcox hotel in Aiken, South Carolina. He was also in the kitchen during two summer seasons at The Point, Saranac Lake, New York.

Russell Pacheco , Restaurant Manager

Pacheco has more than 25 years experience in the hotel restaurant business and was most recently the Food and Beverage Manager at the Georgia Tech Hotel and Conference Center in Atlanta, GA. During his years in Atlanta, Pacheco was associated with a select group of hotel restaurants including Ritz-Carlton Atlanta where he was Fine Dining Restaurant Manager; Hotel Nikko where he was Assistant Banquet Manager, and the Omni Hotel at CNN Center where he was a Banquet Captain, Executive Steward and went on to manage Bugatti Restaurant there for four years. He was also a Managing Partner at Cancun Cafe in Atlanta for four years and was a Managing Consultant for Manhattan NY Style Pizza for one year. Certifications include the Educational Institute of the American Hotel & Motel Association (June 1992) and Les Toques Blanches International Professional Chef Association (October 1997).