Chef Edmond T. Gass

Chef Edmond Gass, a native of Alsace, France departed this life on June 30, 2022. He was a culinary apprentice and trained at l’Ecole Hoteliere in Strasbourg, France. Later, he was the only Frenchman among 35 cooks at a large hotel, the Huis ter Duin at Nordwykan-Lee, Holland. The next five years he spent on a French Liner that traveled between France, South America, Indochina, the West and South Africa. Chef Edmond Gass came to the United States in 1956. In the U.S. he worked at the Maisonette in Cincinnati, Ohio as Assistant Chef, then as Chef of the Pigalle in Cincinnati and Chef at the King Cole Restaurant in Dayton, Ohio. Chef Gass became a U.S. Citizen and moved from Ohio to Indianapolis, Indiana in 1960 to serve as Chef de Cuisine of the King Cole Restaurant in Indianapolis and later as Chef de Cuisine of Meridian Hills Country Club in Indianapolis. Chef Edmond Gass was recognized internationally for his culinary expertise and creativity. He earned six grand awards for culinary arts displays at the 1961, 1962 and 1963 Indiana Restaurant Convention Show for Culinary Arts and a first place trophy in the 1961 International Chef’s competition in Miami Beach, Florida. He was a gold medal winning member of the U.S. Culinary Arts Team for the 1966 and 1968 International Food Competitions. Chef Gass was honorary member for life of the American Culinary Federation Indianapolis Chapter, a member of the American Academy of Chefs, and the Chaine des Rotisseurs. Upon his retirement, Chef Gass donated his vast collection of awards and culinary materials to Ivy Tech Community College to provide inspiration to the students enrolled in the Hospitality Administration Program. His legacy of culinary excellence is a constant point of inspiration to students and will continue to challenge culinarians to strive for the high mark of quality and creativity that he established in his career. The Edmond Gass Award for Outstanding Service in Culinary Arts is presented each year to a graduate of the program that exhibits excellence in their career. Chef Gass was one of the most important culinary persons to represent Indiana internationally. He was an honorary “Sagamore of the Wabash” presented to him by Indiana Governor Edgar D. Whitcomb which is the highest honor a civilian can receive in Indiana. He was also an Honorary Ambassador for the State of Indiana. In retirement, Edmond Gass traveled to Italy, Costa Rica and Brazil to learn three more languages (Portuguese, Italian and Spanish). Edmond spent time in Costa Rica volunteering with the Red Cross where he became certified in Emergency Management and contributed to the Emergency Response system there. He represented the International Kiwanis organization in Brazil, donating his time and resources to its service while in retirement. Edmond Gass was the recipient of the 2013 Hall of Fame Award from the Indiana Restaurant and Lodging Association and was presented a Hall of Fame award by Executive Chef Joseph Miller of Meridian Hills Country Club in 2015 honoring the 20 years of service Chef Gass served as Executive Chef at the club where he built a culinary brigade that lasted over 30 years establishing a solid culinary foundation known for excellence. Edmond was preceded in death by his parents, Roger and Anna (nee Futtere) Gass. He survived by his sister, Anna Marie Hidveghy of Strasbourg, France and dear friend and colleague, Chef Juergen L. Jungbauer as well as a host of grateful students and international culinary associates. A service of remembrance and celebration for Chef Gass will begin at 5:00 pm on Monday, August 8th at the Ivy Tech Culinary Arts Ballroom located at 2820 N. Meridian Street, Indianapolis, IN 46208. A culinary competition in his honor will commence at 5:30 pm. Memorial contributions in Chef's name are suggested to Helping Veterans and Families of Indiana: 964 N. Pennsylvania St., Indianapolis, IN 46204. Fond memories and expressions of sympathy may be shared at www.leppertmortuary.com for the Gass family.