Friedrich “Fritz” Gitschner, CMC

Master Chef Fritz Gitschner earned the Certified Master Chef title in 1991.

Career highlights:

• He was born in Tulln, Austria, and received his formal culinary training in Vienna. In 1974, he graduated from the prestigious Austrian Apprenticeship Program, launching a distinguished international career in the culinary arts.
• Over the course of more than five decades in the hospitality industry, Chef Gitschner has held Executive Chef positions at several five-star hotels around the world, as well as at elite private clubs across the United States. His leadership, creativity, and technical precision have earned him widespread respect among peers and industry leaders.
• In 1991, Chef Gitschner achieved one of the highest honors in the culinary profession when he was recognized by the American Culinary Federation as a Certified Master Chef (CMC). Fewer than eighty chefs have earned this title, which is widely regarded as the most rigorous and demanding certification in the culinary world. His examination was completed at The Culinary Institute of America.
• In 1996, Chef Gitschner founded Culinary Blueprints, LLC, a Houston-based consulting firm through which he provides strategic, operational, and culinary expertise to restaurants, private clubs, hotels, and hospitality organizations.
• In 1999, he was inducted into the American Academy of Chefs in recognition of his outstanding contributions to the culinary profession and his commitment to excellence.
• In 2007, together with his wife Nell, he launched Gitschner’s Productions, LLC, creating “Nelly’s Caramelized Pecans,” a premium line of handcrafted pecans available in six distinctive flavors.
• In 2013, Chef Gitschner opened 60 Degree Mastercrafted, a “Ranch to Table” concept restaurant featuring locally raised Japanese beef and globally inspired cuisine that reflects his deep understanding of classical and contemporary culinary traditions.
• Chef Gitschner’s culinary repertoire spans Classical French, Middle Eastern, Asian, and Regional American cuisine. He is known as an industry pioneer who continuously embraces innovation, emerging technology, and evolving trends in food and hospitality.
• A dedicated mentor and educator, Chef Gitschner is deeply committed to training the next generation of chefs. Many of his former apprentices and cooks now hold leadership roles in top kitchens and hospitality organizations.
• Chef Gitschner is an active member of the American Culinary Federation, Co-Founder and former President of the Professional Chef’s Association of Houston, an ACF Certified Judge, and a member of the American Master Chefs’ Order (AMCO) and Chaîne des Rôtisseurs. He also serves as the President of the Les Amis d’Escoffier Society of Houston.
• His numerous national and international honors include Chef of the Year awards in 1988 and 2005. In 2005, Chef Gitschner represented the United States at the Bocuse d’Or in Lyon, France, one of the world’s most prestigious culinary competitions.

Today, Chef Gitschner continues to share his expertise through consulting work with private clubs, restaurants, and hospitality organizations, while remaining an influential leader in the culinary community.