KARL EDLBAUER
Executive Chef

A native of Wels, Austria, Karl Edlbauer began his culinary career at one of Europe's most distinguished hotel and restaurant schools for chefs, Gmunden-Salzburg. This step set in motion a personal odyssey that took the young Edlbauer to the farthest reaches of the globe by land, sea and air.

Following graduation from Gmunden-Salzburg and stints at some of the world's most exclusive hotels, from The Savoy on The Strand, London, The Palace Hotel in St. Moritz, Switzerland, to the InterContinental Hotel in Dusseldorf, (where he served H.R.H. Queen Juliana and King Bernhard of The Netherlands), Chef Karl answered the age-old, irresistible call of the ocean waves and ran off to sea.

Of course, he did so as executive chef aboard such luxurious cruise liners as the Royal Viking Sea, Star and Sky (where he first met Mr. and Mrs. Jack Belz of Belz Enterprises, parent company of Peabody Hotel Group), and on the exquisite Sea Goddesses I and II where he served Her Serene Highness Princess Grace of Monaco and crossed paths with such mega-movie stars as Sean Connery, Barbra Streisand and Cary Grant.

In 1986, a newly-arrived emigre in the United States of America, Chef Karl came to the then-unfinished hotel building on International Drive. His brief: to create the finest team of culinary professionals in Orlando and establish the cuisines of The Peabody Orlando as la creme de la creme.

"My life has been a veritable fairytale-come-true," smiles Chef Karl as he talks of his youthful dreams and ambitions. "I had a burning desire to visit America, to see for myself this vast, vast land of extraordinary contrasts. Of course, I thought I'd only want to stay for a year or so. Now, after eleven years with The Peabody Orlando, I am one of the most contented human beings on the planet. And, why not? I work for a marvelous company with the best colleagues and friends anyone could ever desire."

Chef Karl smiles as he talks of his days at sea. "They were wonderful times. I enjoyed every cruise liner I sailed, and indeed; I can thank this episode of my career for bringing my wife, Brita, into my life. And, it was while at sea I first met Mr. and Mrs. Jack Belz, who with their sons Marty and Gary were instrumental in bringing me to Orlando as Executive Chef for their new hotel.

"People ask if I regretted leaving life at sea for a land-based job. When Brita and I met, fell in love and married, we both knew it was time to get back on terra firma, settle down and start our family. Everything in my life has had its right time and place. I am now in the right place at the right time of my life."

The Edlbauer family is a miniature United Nations: Karl was born in Austria, Brit in the United Kingdom; son Andreas who is now 17 years old was born in Norway, and Mark, 15 years old, was born in Orlando.

Since The Peabody Orlando first opened its doors in 1986, Chef Karl has made a significant contribution to the phenomenal success of the hotel. His expertise and leadership have been instrumental in the many awards showered on the hotels restaurants and banquet services. Dux®, for example, has had the distinction of being a Mobil Four-Star rated restaurant for many years.

What's next for Chef Karl? "Here's to the next ten years at The Peabody Orlando," he smiles.

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Capriccio Grill™ Chef de Cuisine

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Terrell Percival
B-Line Diner® Chef de Cuisine

“Terrell Percival, the B-Line Diner's new chef, is a real ‘culinarian find,'” said Karl Edlbauer, corporate executive chef, Peabody Hotel Group and executive chef for The Peabody Orlando. “Chef Terrell joined us in January, 2004, and comes to us with an impressive resume and track record. He fully understands and practices the Peabody 's high standards of food preparation, presentation and service, and he is wowing guests for breakfast, lunch, dinner.”

And, even after dinner, in the “wee-small-hours-of-the-morning,” Orlando 's night owls in search of good, late-night dining are beating a track to this I-Drive landmark restaurant because of Chef Terrell's innovative, creative direction.

Chef Terrell closely follows Chef Karl's epicurean philosophy. “We use only the finest, freshest, seasonal ingredients. I prefer to let the food speak for itself,” said Chef Terrell. “It's hard to improve on Mother Nature. In my B-Line Diner kitchen, we pay a lot of attention to preparation, the cooking process, and very, very careful seasoning which is used only to enhance the natural texture and flavor of the ingredients we are cooking. Seasoning should never overpower nature's bounty. I aim to please the palate and the eye, so presentation, our final flourish, is all-important.

In 1980, Chef Terrell began honing his culinary skills as a cook in some of North Carolina 's most notable restaurants. From Darryl's Restaurant & Tavern, 1840, Raleigh, NC., the young cook moved to the Biltmore Forest Country Club in Asheville , NC . Then, in 1985, he stepped up to sous chef at the Hendersonville Country Club, Hendersonville , NC., followed in 1986 by an appointment as executive chef at the Cardinal Country Club, Greensboro , NC .

By 1990, Chef Terrell was chef de cuisine for Walt Disney World's Dolphin Hotel at Lake Buena Vista , FL , followed by a year as banquet chef at the Hard Rock Café & Hard Rock Live, Orlando , FL. In 1999 Chef Terrell was executive sous chef at Westin's Innisbrook Resort, Palm Harbor , FL. , and just prior to joining The Peabody Orlando was executive chef at the Kahunaville Restaurant, Tampa , FL.

A native of Cincinnati , OH., Chef Terrell moved to Raleigh , NC , at an early age . In 1984 he received his Culinary Arts Diploma at the Asheville-Bumcombe Technical College and since then has been an Active Member of the American Culinary Federation. A multi-award-winning chef, he was the 1984 Junior Chef of the Year, ACF Western North Carolina Chapter, Ashville, NC., Silver Medalist, NC EXPO '85 ACF Culinary Salon, Charlotte, NC., Manager of the Quarter, Walt Disney World Dolphin, 1993 & 1995, 2 nd and 3 rd Place Silver Plate, Taste of Bay Street, Tampa, FL., 2002 and 2003.

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Executive Pastry Chef

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ANTHONY MUSHINSKI
Banquet Chef

Anthony G. Mushinski joined The Peabody Orlando in 1993 as a cook in Capriccio, the hotel's magnificent Northern Italian restaurant which specializes in the cuisines of the Tuscan region.

A native of Yalesville, CT., chef Anthony has had a golden opportunity to round-out and elevate his culinary skills at one of the country's premier meetings and conventions hotels.

Chef Anthony began his career with Central Connecticut Catering Company, a business owned by a member of his family. While still in high school, he began serious culinary studies and continued working in the catering business at weekends. He attended the Culinary Institute of America, Hyde Park, N.Y., in 1991/1992, during which time he undertook his externship at the Round Hill Country Club, Greenwich, CT., engaged in food preparation, line cooking and other related tasks.

At the same time, chef Anthony performed a variety of culinary duties for Central Connecticut Catering, Wallingford, CT., ranging from weddings to business luncheons for up to 350 people. This is where he honed his banquet and function catering skills, from dishwashing, to food preparation, cooking, finishing work, and serving.

In 1993, the golden sunshine of Florida lured chef Anthony south, and he joined The Peabody Orlando. In addition to his experience in Capriccio, he also worked garde manger, was banquet saucier, and ultimately was appointed banquet chef.

Chef Anthony holds all relevant licenses and certificates, from First Aid and CPR to press relations.

He has earned kudos and awards throughout his time with The Peabody Orlando. Chef Anthony was named among the best Rookies in 1993, won the 1995 Beyond the Call of Duty Award, 1996 Supervisor of the Quarter, and the 1997 Supervisor of the Year.

Chef Anthony and his wife, Karen, (Front Office Manager for The Peabody Orlando), have an eight-month daughter, Caitlin, the apple of their eye. The couple likes to entertain, swim, play golf, and…cook.

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