Executive Chef, Handlery Hotel and Resort
Karl Prohaska resides in San Diego, California, and is the executive chef of the Handlery Hotel and Resort. He has been a chef for twelve years and was previously executive chef for SunBear Culinary Services, a consulting company and executive chef at both the Sheraton Music City Hotel in Nashville, Tennessee, and the Hilton Ocean Front Resort on Hilton Head Island, South Carolina. He has also served as the executive sous chef for Gaylord Opryland Resort and Convention Center in Nashville, Tennessee, and at the DoubleTree Mission Valley in San Diego, California. He is a married father of three great kids and Shadow, a Golden Retriever/Yellow Lab mix who may be “the greatest couch sleeper of this, or any, generation”. He is generally regarded as loud and disagreeable.