Creator of the molten chocolate cakes made with Shiner Bock, Chef Jeff Foresman graduated from Johnson and Wales University in Providence, RI. He has worked for Hyatt hotels from coast to coast since 1987. “My philosophy on food is to use the freshest, most wholesome ingredients, focusing on locally found products and allowing the ingredients speak for themselves. I do not believe in masking natural flavors with excess butter, cream or fat,” says the chef. Chef Foresman currently works at the Hyatt Regency Hill Country Resort and Spa, in beautiful San Antonio, Texas. He also enjoys the outdoors, gardening and traveling with his family, and grew up in Lancaster County, Pennsylvania.