Pastry Chef and owner Darrel Bonewitz discovered his love for baking at an early age making bread with his grandmother, a professional cook in San Antonio. For more than 20 years he has perfected his skills under great pastry chefs in the U.S. and Europe at some of the world's best hotels and venues including The Hyatt, The Stouffer Hotel, Central Market and Barton Creek Country Club. His mastery of the oven allows him to create anything from decorated cookies to elegant, multi-layered wedding cakes to rustic tarts.
Sous Chef Elizabeth Anderegg graduated at the top of her class from the Texas Culinary Academy - Le Cordon Bleu, Austin. Elizabeth brings her classical training and love of haute cuisine to the My Own Chef team, where she years ago started as a line cook.
Office Manager Holly Harrington is often the first person you "meet" when you call My Own Chef. Through insightful questions and studious attention to detail , Holly can help you design the ideal menu for your event and budget.
Executive Chef and owner Vickie Bonewitz has more than two decades of culinary experience, beginning with her 5-year apprenticeship with Swiss Executive Chef George Weidman at the Hyatt Regency Hotel, Austin. Vickie's career next took her to Germany with Master Chef Erich Hausler at the Hotel St. Raphael, Hamburg, and on to various hotels and restaurants in Texas before establishing My Own Chef in Fredericksburg. For Vickie, the dining table symbolizes the bond between food and family. Strengthening this cultural culinary partnership is the motivation for everything she prepares.