Stephan Schubert

Stephan Schubert has built a career in pastry shaped by movement, precision, and the need to make dessert carry weight in the meal. Since 2016, he has led pastry at Seminole Hard Rock Hotel & Casino Tampa, Florida, while also serving as Corporate Traveling Pastry Chef for Celebrity Cruises. Those roles require different kinds of control, one fixed in a high-volume property and the other adjusted to life at sea, but both reflect the same approach to the craft.

Schubert has said, “I put my innovative skills to work.” His foundation began at Handelsschule Anckelmannstraße (H1), Hamburg, where structure and discipline were part of the training. From there, his work moved into roles that demanded consistency without flattening creativity. He served as Executive Pastry Chef at River City Casino & Hotel in St. Louis, where pastry production required both reliable execution and strong presentation.

He then became Regional Executive Pastry Chef at Pinnacle Entertainment properties in St. Louis, expanding the scope of his work and strengthening the management side of the craft. That progression now supports his leadership at Seminole Hard Rock Hotel & Casino Tampa, where the title reflects a long stretch of applied pastry work. Across those kitchens, pastry has remained his core discipline. Today, Schubert’s career is defined by two parallel demands.

In Tampa, he leads pastry within a setting that requires desserts to hold up under volume while still showing finesse. With Celebrity Cruises, he works in a mobile environment that shifts with the pace of the ship while standards stay fixed. Both positions call for accuracy, adaptability, and a steady willingness to innovate. The balance between those pressures has become central to his work. Schubert’s recognitions include Global Chef Challenge, America's Division and Pastry Chef of the Year.

These honors sit alongside the progression already established through Handelsschule Anckelmannstraße (H1), Hamburg, River City Casino & Hotel in St. Louis, Pinnacle Entertainment properties in St. Louis, Seminole Hard Rock Hotel & Casino Tampa, Florida, and Celebrity Cruises. They reflect a career marked by range and ambition, but the through line remains the same: pastry is the field where Schubert applies both craft and invention.

His own words keep that focus clear. Rather than presenting pastry as a matter of flourish, he frames it as active work, guided by innovation and shaped by the demands of each kitchen. In every setting, from a property with high volume to the pace of life at sea, he has kept the same register of intent.