[Skip to Content]Privacy Policy
Relais & Chateaux
Call us today
Book a room
  • Search

Meet the Culinary Team of Old Edwards Inn and Spa

Madison's restaurant is known for some of the best locally-sourced dining in Western North Carolina. Our culinary team hand crafts each dish with farm-to-table, sustainable ingredients from our own gardens and greenhouses to bring out the season's most vibrant flavors. With a mind for elevated, classic southern cuisine, we strive to bring together the best of what North Carolina and other regional producers throughout the southeast have to offer, and produce a unique yet unpretentious dining experience.

Chris Huerta

Executive Chef
In 2006, Chef Chris Huerta discovered the mountains of Highlands, NC. when he took on the position of Sous Chef at Madison's Restaurant at Old Edwards Inn and Spa. When joined a couple of years later by Executive Chef Johannes Klapdohr, their respective philosophies and techniques grew stronger and became a unified vision. In 2011, Chef Huerta and Chef Klapdohr started Madison's Organic Garden at The Farm at Old Edwards. Chef Huerta was promoted to Chef de Cuisine shortly after, and then to Executive Chef of Old Edwards Hospitality Group in November 2015. 
Chris Huerta

Derek Schell

Executive Sous Chef
In 2010, with a Culinary Arts Degree (Summa cum Laude) from Johnson & Wales in hand, Derek officially began his culinary career serving as Sous Chef of several highly regarded and high traffic resorts in the western ski states.
With three years of experience in menu creation, staff hiring and operations under his belt, Derek came back to his home state and in 2013 became Sous Chef at Old Edwards Inn and Spa. Derek oversaw all breakfast and lunch services at Madison's Restaurant , working closely with chefs Johannes Klapdohr and Chris Huerta. Derek continued to shape his culinary style and philosophies around the local/sustainable model in place at Madison's Restaurant. In 2015, Derek became Executive Sous Chef for Old Edwards Hospitality Group.
Derek Schell

Vinzenz Aschbacher

Executive Pastry Chef
Aschbacher is a stickler for quality and the nuances of an ingredient. He regularly sources cinnamon from Saigon, pumpkin seeds from Austria, chocolate from Belgium, and vanilla from Tahiti. Vinzenz brings talents and philosophies that blend well with the culinary program at Old Edwards. It's all about starting with fresh, sustainable ingredients, using classical methods and proven flavor profiles, and then adding interesting twists to keep things fresh and new for the luxury traveler's palate. Chef Aschbacher joined Old Edwards Inn and Spa in September of 2014 and has brought a new dimension to Old Edwards' restaurants, banquet and catering facilities.
Vinzenz Aschbacher

David Young

Chef
While attending culinary school, David worked at Sonoma Wine Bar & Grill, McCrady's and Slightly North of Broad. In 1999, David joined the team at the Five Diamond, Five Star Fearrington House Inn and Restaurant in Chapel Hill. After three years there and two at Provence in Carrboro, he and his Fiancée Eleanor decided to move to Highlands and joined the team at Madison's Restaurant at the Old Edwards Inn in 2004. Now at the Club, David is enjoying the home he long sought and enjoys sharing his passion with the Membership. Eleanor and David have since married and had two perfect sons, Lauch and Dash, and live in Glenville, where Eleanor is the Social Studies teacher at the Blue Ridge Early College.
David Young