The Peabody Memphis, Chef Konrad Spitzbart

Stop eating NOW: The Peabody’s Executive Pastry Chef, Konrad Spitzbart, will direct some 6,000 mini sweets to be crafted in-house for the hotel’s Easter Brunch – that’s a 32-foot-long buffet. Photo courtesy of The Peabody Memphis.

Stop eating NOW: The Peabody’s Executive Pastry Chef, Konrad Spitzbart, will direct some 6,000 mini sweets to be crafted in-house for the hotel’s Easter Brunch – that’s a 32-foot-long buffet. Photo courtesy of The Peabody Memphis.

Leave a Reply

This conversation is missing your voice! We can´t wait to hear what you have to say. All we ask is that you keep the conversation positive and spam free. All comments are moderated and innapropriate comments will be removed. Thanks for stopping by and taking the time to chat with us!

Required fields are marked *