Executive chef at Knight Center wins silver medal at international competition

With true passion and expert knowledge in the kitchen, Aramark Chef Shane Brassel won the silver medal at the International Association of Conference Centres (IACC) Copper Skillet Competition. Brassel is the executive chef at the Charles F. Knight Executive Education & Conference Center.

Representing the United States, Brassel competed last month against chefs from across the world including Australia, Belgium, Canada, Denmark, Netherlands, Sweden and the United Kingdom. To qualify for the international competition, Brassel won the IACC Copper Skillet competition for the U.S. in January.

“We have great pride in Chef Brassel and his accomplishment. To prepare a winning dish under such great constraints is such a testament to not only his skill, but his creativity,” said Eugene Castellitto, general manager for ARAMARK at the Knight Center. “We’re glad he’s on our team.”

Participating chefs are given a mystery basket of ingredients that includes fresh produce, grains and three proteins such as meat, fish or poultry. Brassel’s winning dish was a duet of Dijon-crusted pork tenderloin medallion with natural jus and pan-seared beef filet, accompanied by a Pabst Blue Ribbon beer sauce, buttered poached asparagus and a Southwestern bean relish.

Brassel was born and raised in St. Louis and developed a culinary interest at a young age. A graduate of Johnson & Wales University in Providence, R.I., he has honed his epicurean skills at a variety of hotels and restaurants, including the Ritz Carlton, Dallas Omni, Inter-Continental and Chase Park Plaza Hotel. Brassel joined Aramark in 2007 and has served as executive chef at the Knight Center since 2010.

In its 10th year, the Copper Skillet competition is designed to highlight the skills and artistry of the chefs working at IACC member locations. Considered a thought leader in the meetings industry, IACC is committed to providing an outstanding conference experience.