As Pastry Director at Audrey, Keaton Vasek’s focus curating desserts has always been tied to nostalgia. Born and raised in Clarksville, Tennessee, Vasek started his career in the hospitality industry after a trip to Spain, where he fell in love with the food and European culture. While abroad, he had the opportunity to dine at various Michelin-starred restaurants, where chefs stood with admirable posture and dressed in perfectly pressed whites—a structure that he felt comfortable with coming from a military family. In this moment, he knew the hospitality industry was his future.
In 2015, Vasek graduated from The Culinary Institute of America Hyde Park in New York and, shortly thereafter, became a Pastry Chef at Gotham Bar & Grill, followed by a stint at Pearl & Ash, both in Manhattan. In 2016, Vasek landed the opportunity to open Italienne in New York City as the restaurant’s first Pastry Chef de Partie. He not only created the restaurant’s bread and Viennoiserie programs but also assisted with overall menu development for the restaurant’s tasting menus. Vasek was named Lead Pastry Chef at Eleven Madison Park in 2017, where he worked on every aspect of the pastry program and even beyond including overseeing production, service, cheese, bread, chocolate, and team management. From here, he joined the team at The NoMad Hotel in 2018, where he was the hotel’s Sous Pastry Chef for two years. He managed a 13-person pastry department, ensuring exceptional food quality and sanitation standards.
Craving a change of pace, Vasek made the move to Nashville in 2020 to work with James Beard Award-winning chef, Sean Brock, and work as the Pastry Chef at The Continental. Vasek’s time at The Continental has paved the way for his exciting new culinary adventure at Audrey where he looks forward to bringing his extensive East Coast experiences in service, leadership, and food nostalgia to this exciting new concept.