Born in Italy, trained in Florida and now Texan by choice, Executive Pastry Chef Tony Sansalone takes The Driskill’s longtime tradition of producing exquisite pastries and desserts to new culinary summits. Named as “Austin’s Premier Pastry Chef” by the Austin American-Statesman in 2004, Chef Sansalone brings his award-winning credentials and talents to the hotel’s nationally recognized 1886 Café & Bakery.
Chef Tournant Colton Foster has a lifetime of experience working in the hospitality industry and spent his formative years at his mother’s side as she ran The Red Goose Saloon, in Fort Worth, Texas. Chef Foster’s passions for the culinary field developed by watching his mother interact with guests and experiencing her love of cooking firsthand, and it led him on the path to becoming a chef.
From behind the bar to owning her own restaurant, Marjorie has mastered her craft in the food and beverage industry. With years of experience, she found her passion for creating innovative dishes with seasonal Texas ingredients, to delight sophisticated palates of high-end events attendees at The Driskill.
Graduating from Le Cordon Bleu with a degree in Culinary Arts, Sous Chef Chris Ingmire started his career helping his family open Beascakes Bakery in New York, where it remains a family-owned and operated business. Refining his culinary skills, Chef worked many high profile events at the Century Plaza Hotel in Los Angeles, before moving to Austin. To round out his expertise in the kitchen, he has made it a personal goal to understand the unique “ecosystem” Texas has to offer when it comes to fruits and vegetables.
With a passion for culinary that started at a young age watching her grandmother prepare large holiday meals, Alondra developed a comfort in the kitchen at The Driskill. From dishwasher to Banquet Cook, to now Sous Chef at the 1886 Café and Bakery, Alondra enjoys fusing Texas comfort food with flavors from her Mexican culture.